Rhubarb preparations for the winter: recipes for jam, pastille, juice, sauce, in syrup

The rich summer harvest of vegetables and fruits brings housewives a lot of trouble in preserving and further processing it. Rhubarb preparations for the winter are very diverse and can please even seasoned gourmets with their taste. If the manufacturing technology is correctly followed, marmalade, jam and various syrups will retain their vitamins throughout the entire autumn-winter period.

What to cook from rhubarb stems for the winter

Petioles harvested in the summer must be processed as quickly as possible. A huge number of different rhubarb recipes for the winter will give housewives an excellent opportunity to surprise family members during the cold season. The most popular methods of preserving this plant include:

1. Drying and drying. In order to preserve the beneficial properties of the plant for as long as possible, excess water is removed from it.
2. Boiling with sugar. All kinds of jams, preserves, jams, syrups or purees will become not only a delicious dessert, but also an aid for colds and vitamin deficiency.
3. Gelation. Making all kinds of marmalade or jelly is a convenient way to preserve the healthfulness of the plant combined with its sweet taste.
4. Pickling. Rhubarb prepared in this way is an excellent snack that is not inferior to pickled cucumbers and canned tomatoes.

Each of the blanks has a special manufacturing technology. A wide selection of cooking methods allows you to choose the most suitable option based on your own culinary preferences.

Rhubarb syrup for the winter

The syrup itself is an excellent semi-finished product that can be used for culinary creativity in the future. Preparing it for the winter will allow you to get a wonderful dish that can be combined with desserts and cocktails. In addition, regular consumption of syrup as an independent dish helps strengthen weakened immunity. To prepare you will need:

• 1.5 kg rhubarb;
• 700 g sugar;
• 70 ml water;
• 50 ml lemon juice.

The stems are cut into cubes, then placed in a saucepan, adding a third of sugar and a little water, and simmer over low heat for about 10-15 minutes. When the plant gives juice, slightly increase the heat and simmer for another 10 minutes. Remove the mixture from the stove and cool.

It is necessary to separate the juice from the resulting porridge so that it does not contain any foreign fibers. You can use a fine sieve or juicer. The juice should be about 600-700 ml.It is poured into a saucepan, the remaining sugar and lemon juice are added, and then boiled until the sugar is completely dissolved.

The cooled finished syrup is poured into small bottles, sealed tightly and sent for further storage. A prerequisite for proper preservation of the workpiece is the absence of direct sunlight, as well as the absence of air from the environment. If storage conditions are observed, the shelf life of the finished dish can be up to 1-2 years.

Is it possible to dry rhubarb for the winter?

Rhubarb is widely popular in European countries. It was there that they began to dry this plant for the winter for its further use. It is believed that the dried petioles of this plant are an excellent addition to first courses, as well as an indispensable component of many compound sauces.

For proper harvesting, it is necessary to use the thickest shoots possible. They are washed in running water and cut into pieces approximately 3-4 cm long. Spread a sheet on the ground in the open sun and dry the rhubarb for about 6 hours, turning it over periodically.

The dried roots are further processed in the oven - this method allows you to get rid of most of the harmful microorganisms contained in the plant. The pieces are laid out on a baking sheet and heated for about 2 hours at a temperature of about 90 degrees.

The finished product is placed in a glass jar or cloth bag.The jar is placed in the kitchen cabinet, removing from it the required amount of dried stems if necessary. This preparation can easily survive more than one winter, delighting with its excellent taste as an additive to a wide variety of dishes.

How to dry rhubarb correctly

As with drying, drying rhubarb helps preserve its beneficial properties for a fairly long period. The main difference from the previous method is that the entire cooking process takes place outdoors under the rays of the sun.

To prepare dried rhubarb, you need to spread the cut stalks into pieces on a spread sheet. A prerequisite is stable sunshine without clouds or rain. Every 4 hours, the pieces must be turned over so that the moisture leaves them evenly. The finished dish is obtained in approximately 16-20 hours of drying.

A plant prepared in this way can be stored for up to a year in a cloth bag or glass jar. Since it contains virtually no water, dried rhubarb is almost immune to mold. However, you should keep it away from sources of moisture.

Rhubarb with honey in orange syrup

This option for preparing for the winter is an excellent dessert that can give a boost of vitamins in cold weather. The beneficial properties of citrus fruits and the unique composition of honey, combined with rhubarb, combine into a healthy vitamin bomb. To prepare you will need:

• 1 kg rhubarb stems;
• 4 oranges;
• 200 ml liquid honey;
• 300 ml water;
• 150 g sugar.

First you need to make the syrup. Oranges are peeled. Their pulp is ground in a meat grinder and mixed with sugar. Pour water into the citrus mass and bring to a boil over low heat. After 15 minutes, remove the pan from the heat.The cooled mass is passed through a sieve, filtering out the orange pulp.

The petioles are cut into small cubes and filled with honey, mixed well. Small jars are filled with rhubarb about 2/3, after which they are filled with cooled orange syrup. In sterilized jars with a tightly screwed lid, this dish can be stored for up to 9 months. The place should be as cool and shaded as possible.

How to make rhubarb marshmallow

Pastila is a delicious delicacy made from berries or fruits, and at the same time one of the best recipes among rhubarb preparations for the winter. Thanks to its unique preparation method, it retains most of the beneficial properties of the plant from which it is made. Traditionally, rhubarb pastille is prepared in the following sequence:

1. The shoots are washed with water and cut into small pieces. They are mixed with sugar and various spices, and then left for 30-40 minutes to release the juice.
2. Place the rhubarb in a saucepan, bring to a boil and simmer over low heat for 15-20 minutes, stirring constantly. At this stage, add lemon juice or citric acid to the dish.
3. Half of the resulting syrup is drained. Grind the remaining mass with a blender until smooth.
4. The resulting slurry is placed on a baking sheet greased with vegetable oil and spread in an even thin layer. Bake the marshmallow at a temperature of 95-100 degrees for 4 hours.
5. The finished dish is cut into strips and stored in a tightly closed jar.

There are many recipes for preparing such a dish. Most of them are distinguished by the addition of various spices.But to prepare a classic rhubarb marshmallow, you need to take 1 kg of stems, 600 g of sugar, the juice of half a lemon and 1 tsp. cinnamon.

Another recognized preparation method in Europe includes vanilla and mint. Mint leaves are finely chopped and added along with a vanilla stick and lemon juice - this will give the finished product an indescribable aroma. Europeans recommend storing marshmallows in a closed container, sprinkling each row with powdered sugar. Sugar is an excellent preservative, so this dish can easily be stored in a cool, dry place for 3-4 months.

Rhubarb juice for the winter

Preparing rhubarb juice is an excellent way to provide your family with vitamins throughout the winter. To prepare you will need:

• 2 kg rhubarb stems;
• 500 g sugar;
• 1 liter of water;
• 1 tsp. soda

The stems are cut into small pieces, placed in a large saucepan and filled with water. Boil the rhubarb over medium heat for about half an hour - it is necessary for it to become soft. The resulting broth is filtered through cheesecloth or a fine sieve.

Add sugar to the resulting liquid and boil for about 5-10 minutes. The next step is to drain 100 ml of juice, dilute soda in it and pour it back into the pan. Juice bottles are well sterilized, the finished drink is poured into them and stored in a dark, cool place. The preparation can maintain its freshness for 6-8 months.

Delicious rhubarb jam for the winter

The jam is perfect as a filling for cheesecakes and pies. Due to the high concentration of sugar, such preparation for the winter can maintain its freshness for a long time.If the correct storage conditions are observed, the jam may not lose its beneficial properties for up to 2 years. To prepare this dessert you will need:

• 1 kg rhubarb;
• 1 kg sugar;
• 3 tbsp. water.

The petioles are washed and cut into small pieces. In a large enamel pan they are mixed with sugar and water. Bring the rhubarb to a boil, simmer for 20 minutes, then remove from the heat and cool. This procedure is repeated 3 times - this allows you to achieve ideal readiness and thickness. The finished product is placed in jars and sent for storage for the winter.

Rhubarb jam with pectin and cardamom

Pectin is used in the food industry as an element that accelerates the gelling of products such as marmalade, jam or jam. By preparing rhubarb jam for the winter with it, you can get a product with a special consistency, which is why they love store-bought analogues of homemade jam. To prepare this dish you will need:

• 1 kg rhubarb stems;
• 1 kg sugar;
• 20 g vanilla sugar;
• 10 g pectin;
• 5 g ground cardamom;
• 300 ml water.

The stems are cut into pieces, mixed with sugar, poured with half the water and put on fire. The mixture is brought to a boil and cooked for half an hour. Pectin is dissolved in water and poured into the rhubarb in a thin stream. Cardamom and vanilla sugar are also added there. Everything is boiled for about 10 minutes - this time is enough for the pectin to activate.

There are 2 options for the finished dish - some prefer to remove pieces of stems, others prefer to leave them in the jam. In any case, thanks to pectin, the product will have an excellent consistency and will be preserved for a long time. It is recommended to store this jam in winter in a cool, dark place.

Rhubarb sauce for meat and fish

In addition to a huge number of sweet preparations for the winter, you can make a delicious sauce from the stems, which is ideal for most fish and meat dishes. To prepare you will need:

• 300 g rhubarb stems;
• 250 ml 3% balsamic vinegar;
• 1/2 head of onion;
• 5 cloves of garlic;
• 40 ml olive oil;
• 40 g sugar;
• salt to taste.

The rhubarb is cut into small pieces, placed in a small enamel pan and poured with balsamic vinegar. Boil the mixture for 15 minutes, then remove from heat and cool. The vinegar in which the stems were boiled is drained, and the rhubarb is placed in a blender.

Fry finely chopped onion and garlic in half the oil. They are also placed in a blender. I add salt and the remaining olive oil to them. The mixture is crushed to a homogeneous consistency, then heated in a frying pan for 10 minutes, stirring constantly.

If you prepare the sauce this way and roll it into sterilized glass jars, it can retain its freshness for several months. Using this preparation during winter allows you to get an excellent summer sauce that perfectly complements most dishes.

Rhubarb preparation for the winter: filling for pies

Many housewives prepare a semi-finished product for pies from rhubarb so that in winter they can enjoy this summer plant. This preparation retains all useful vitamins and microelements, so it will be useful not only as a dessert, but also as an assistant in the fight against vitamin deficiency.

To prepare the semi-finished product, you will need 2 kg of rhubarb and 500 g of sugar.The stems, cut into small pieces, are mixed with sugar and simmered over low heat for 10 minutes. After this, they are immediately transferred to prepared jars and sealed with a lid. This preparation can be stored for up to a year in a cool, dark place.

Some housewives advise adding various spices and citrus fruits to the preparation. Undoubtedly, cinnamon or orange will significantly improve the taste of the semi-finished product prepared for the winter, but it is much more convenient to add them directly to the filling when preparing the pie directly.

Delicious recipe for rhubarb marmalade for the winter

Preparing marmalade for the winter will allow you to enjoy a delicious dessert during the cold season. Honey, ginger, cinnamon, vanilla or cardamom are most often used as additional flavoring additives. The combination of rhubarb and sugar when making marmalade is 1:1. Pectin is most often used as a gelling agent.

Chopped rhubarb is mixed with sugar and a small amount of water, then boiled for about 40 minutes. The rhubarb is discarded in a colander, and pectin and finely grated ginger and cardamom are added to the resulting liquid. To add color to the dish, you can add a few tablespoons of bright juice. The liquid is boiled until the pectin is completely dissolved, removed from the heat and poured into a wide baking tray.

The cooled and ready-made marmalade is cut into pieces of the desired size, sprinkled with sugar or powder and placed in glass jars. The refrigerator is best suited for storage - the workpiece can be stored in it for up to six months.

Rhubarb in syrup for the winter

In addition to various culinary masterpieces, you can preserve rhubarb for the winter in a much simpler way.To do this, you need to prepare sugar syrup at the rate of 1 kg of sugar per 1 liter of water. Sugar is dissolved in water and boiled over low heat for about half an hour. It is necessary that approximately 1/3 of the water evaporates.

Rhubarb petioles are cut into fairly large pieces, placed in a glass jar and filled with prepared sugar syrup. This delicacy will be a wonderful dessert on winter days. Since rhubarb actually did not lend itself to heat treatment, it retains the maximum amount of nutrients. The shelf life with the lid rolled up is up to 12 months.

Pickled rhubarb for the winter

You can preserve rhubarb for the winter not only by adding a large amount of sugar to it. An excellent preparation option is marinating. The stems acquire a unique taste and are perfect as an appetizer for the holiday table. To prepare them this way, you will need:

• 500 g rhubarb stems;
• 350 ml water;
• 150 ml apple cider vinegar;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt.

In a small saucepan, combine water, vinegar, salt and sugar. The mixture is brought to a boil and boiled for 1-2 minutes. The cooled marinade is poured into jars, in which the rhubarb cut into pieces is previously laid out.

The jars are rolled up and sent to a dark place for the winter. The best place for storage is a basement or cellar in a summer cottage. Since vinegar is one of the best preservatives, it allows the product to retain its shelf life for 2 to 3 years.

Conclusion

Rhubarb preparations for the winter are becoming more popular every year. A huge variety of different recipes allows you to choose the product that best suits your taste preferences. Provided the correct storage conditions are met, most treats will provide vitamins throughout the long winter months.

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