Rhubarb kvass: 8 recipes

Kvass is prepared on black bread or special sourdough. But there are recipes that include rhubarb and other additional products. A drink based on this ingredient is tasty and refreshing. Rhubarb kvass can be either traditional, prepared according to a classic recipe, or without the use of yeast. The remaining ingredients are selected to taste.

How to make homemade kvass from rhubarb

To make kvass tasty and healthy, you need to choose the right products. Choose fresh vegetables without signs of wilting. It is not recommended to take plants with dark spots - this is a sign that the stems have begun to rot.

Even though only the stems are used in cooking, it is important to look at the condition of the leaves. They should be green and juicy. It is better not to buy with yellowed leaves or with suspicious spots or inclusions.

After purchase, the leaves are cut off from the plant and only the stems are left.They are cut off at both ends and washed with warm water. Remove the film from each stem and cut them into small pieces, pour boiling water for 2 minutes so that the water lightly covers the plant. This will allow the product to be disinfected before immediate preparation. You can’t keep the stems in boiling water - they will become tasteless. The leaves do not have to be thrown away; they are used in baking.

Cooking secrets:

1. In order for kvass to have a pronounced taste, you need to chop the stems as much as possible.
2. The final product is sour, so a lot of sugar is added. But you can reduce its amount if you add the sweetener not at the end of cooking, but mix it with the crushed plant a couple of hours before.
3. Cane sugar gives the product an unusual taste. It is recommended to put 2-3 cubes per liter.
4. All fruits are added fresh, even orange and lemon zest.
5. Spices are taken to taste, but not much. They give a long aftertaste. Cinnamon is used in sticks.
6. Water is used filtered or boiled.
7. Granulated sugar can be completely replaced with honey; in this case, yeast is not added.

Traditional recipe for rhubarb kvass

For the traditional recipe you will need the following products:

• rhubarb – 2 kg;
• granulated sugar – 3 tbsp;
• dry yeast – 0.5 tsp;
• water – 5 l.

Traditional recipe:

1. Wash the stems, remove the film and cut into small pieces.
2. Pour 2.5 liters of water and put on medium heat. Boil the mixture for 30 minutes.
3. Cover the container with a lid and leave for 2 hours.
4. After the time has passed, dilute the mixture with 2.5 liters of boiled, cooled water.
5. Add sugar and sourdough. Mix everything well.
6. Pour into a glass container. Strain from the stems.
7. Close the jar tightly with a lid and put it in a warm, dark place for 2-3 days.
8. When the drink is ready, you need to taste it and add granulated sugar if necessary.
9. Before pouring, strain the mixture through cheesecloth or a fine sieve.

Recommended to be consumed chilled. Store in the refrigerator in tightly closed bottles.

Rhubarb kvass without yeast

The drink can be made without adding yeast. To prepare it, take the following ingredients:

• rhubarb – 1.5 kg;
• granulated sugar – 2-3 tbsp;
• honey - 2 tbsp. l.;
• water – 5 l.

Prepare as follows:

1. Wash the plant and pour boiling water over it. Remove the film and grind in a blender or grater.
2. Add sugar to the mixture and leave for 2-3 hours.
3. Pour in water and bring to a boil over low heat. Boil for 10-15 minutes.
4. Close the pan and leave on the switched off stove. The mixture should cool to room temperature.
5. When the mixture has cooled, take 1 glass of the mixture and dilute the honey in it until completely dissolved.
6. Pour the liquid back in.
7. Pour into glass containers, close tightly and put in a warm place.
8. Leave for 2 days.
9. Taste and add more sweeteners if desired.
10. Strain and bottle.

When preparing kvass without yeast, the main thing is not to overbake the drink. Otherwise it will ferment.

Recipe for rhubarb kvass with cloves, cinnamon and raisins

Additional ingredients, such as spices, can diversify the taste of a rhubarb-based drink. They will reward the final product with a long, spicy aftertaste and aroma.

Ingredients:

• plant stems – 1 kg;
• cinnamon – 5 g;
• cloves – 5 g;
• raisins – 50-70 g;
• yeast – 10 g;
• granulated sugar – 1 cup;
• water – 3 l.

Preparation:

1. Clean and rinse the plant. Cut into small pieces and add water.
2. Boil for half an hour, 5-7 minutes before readiness add cinnamon and cloves, sugar.
3. Cool to room temperature and add the starter.
4. Pour into a glass container with a tight lid and add raisins.
5. Place the jar in a warm place for a day.
6. After 24 hours, strain the mixture and put it away for another day.
7. After 2 days the product will be ready.

Delicious rhubarb kvass with orange zest and currant branches

Orange zest will give the drink a pleasant bitterness and aroma. Currants will even out the sharp citrus taste.

Ingredients:

• plant stems – 0.5 kg;
• yeast – 15 g;
• zest of one medium orange;
• 2 sprigs of currants;
• sugar – 200 g;
• water – 2.5 l.

Cooking method:

1. Chop the plant and add water, add sugar.
2. Boil for 20 minutes.
3. Add orange zest and currants.
4. Cover tightly and leave until completely cool.
5. Add yeast and stir.
6. Pour into a glass container and close the lid tightly.
7. Leave in a warm place for 2 days.
8. Strain the drink and pour into storage containers.

How to make rhubarb kvass with citric acid

Citric acid will not make the drink more sour; on the contrary, the taste will be much more pleasant. You can take not a concentrated ingredient, but freshly squeezed juice from one lemon.

Ingredients:

• plant stems – 1 kg;
• citric acid – 5 g;
• sugar – 500 g;
• yeast – 20 g;
• water – 5 l.

Preparation:

1. Pour water over peeled and washed vegetables and cook until softened.
2. Leave the mixture to cool completely and strain to remove any excess.
3. Add starter, granulated sugar and citric acid.
4. Mix everything well and pour into a container for infusion.
5. Place in a warm place overnight.
6. Then pour into bottles and put in the refrigerator.

Fragrant kvass made from rhubarb and mint

The product made from rhubarb and mint is refreshing. It is recommended to drink this drink in hot weather and only when chilled.

Ingredients:

• plant stems – 500 g;
• a bunch of mint;
• yeast – 1g;
• granulated sugar – 500 g;
• water – 2l.

Cooking method:

1. Boil the stems until softened.
2. Add sugar.
3. Cool to room temperature.
4. Pour in yeast and add mint.
5. Mix.
6. Pour into a container for infusion.
7. Add a bunch of mint.
8. Leave in a warm place for 12 hours.
9. Strain and bottle into storage bottles.

Kvass from rhubarb with currants and beet broth

A currant drink made from beet broth has a rich color and taste. This drink is prepared without yeast.

Ingredients:

• beet broth – 1 l;
• rhubarb – 600 g;
• fresh currants – 100 g;
• currant leaves – 5-6 pcs.;
• honey – 2 tbsp;
• black bread - 2 pieces.

Cooking method:

1. Pour the chopped stems into the boiling broth.
2. Mix currants with honey until mushy, add to the broth along with the leaves.
3. Break the bread into several pieces and add to the rest of the ingredients.
4. Add 4 liters of water and mix well.
5. Place the container in a warm place for 3 days.
6. Then strain and pour into bottles for storage.

Rhubarb kvass with lemon

Lemon in kvass will make the drink lighter and more refreshing. If desired, increase the amount of citrus to taste.

Ingredients:

• rhubarb – 600 g;
• lemon – 1 piece;
• sugar – 200 g;
• yeast – 15 g;
• water – 2 l.

Cooking method:

1. Chop the stems and add water.
2. Add chopped lemon and sweetener.
3. Boil the mixture and cool.
4. Add yeast and stir.
5. Place in a dark place for 3 days.
6. Strain and pour into storage containers.

It is recommended to take lemon with pulp. But you can replace it with zest.

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