Rhubarb is a perennial, powerful, very large herb with thick, woody, branched rhizomes. The aboveground stems of rhubarb are straight, thick and hollow. In height, rhubarb reaches 2 meters. Rhubarb is widespread everywhere. All of its more than 20 species.
Culinary recipes for rhubarb dishes, cabbage soup, soups, salads and rhubarb vodka. Useful properties and nutritional value of rhubarb.
Rhubarb petioles contain up to 2% sugar, up to 2.3% organic acids, mineral salts of calcium, phosphorus, magnesium, a lot of vitamin C. The edible part of rhubarb is usually thick fleshy petioles, greenish or reddish in color. You need to choose dense stems that break easily when pressed. Petioles quickly fade, at ordinary temperature they can be stored for no more than two days, and at 0 degrees up to 5-7 days.
Rhubarb petioles have a pronounced sour taste with a characteristic aftertaste and aroma reminiscent of apples. It is good to add rhubarb to the first dishes, as a substitute for sorrel, to give them freshness and acidity (in green cabbage soup and borsch). It is good to add young leaves to the okroshka and beetroot.
In small quantities, rhubarb can be added to vegetable stews. Use in vinaigrettes and salads. You can stuff the bird. Cook sour mashed potatoes, as a side dish for different types of meat. You can make pies, juicy baked fruits covered with shortcrust crumbs, jelly and other desserts from juicy thick stems.
With rhubarb filling, you can cook mealy and cereal dishes, pancakes, pies, puddings. Of the young stalks of rhubarb candied fruit, jam, marmalade, compote, jelly. Rhubarb sauces work well with seafood, fish and poultry. Sweet sauces for dessert dishes. For cooking rhubarb dishes, do not use brass or iron dishes, as they are susceptible to oxidation..
Culinary recipes of rhubarb dishes and drinks.
Rhubarb cabbage soup.
Rhubarb (leaves) 5-6 pcs + potatoes 2-3 pcs + water 2 liters + broth cubes 2-3 pcs (or meat broth) + black pepper + bay leaf + salt. Rinse leaves and remove extra thick veins. To cut. If there is no meat, then add broth cubes to boiling water. Chop the potatoes and add it to the broth. Cook until potatoes are cooked. At the end of cooking, add rhubarb leaves. To salt. Add spices. Add boiled egg.
Rhubarb and fruit soup.
Wheat bread 200 g + rhubarb 500 g + water 4 cups + sugar 1/2 cup + egg 2 pcs + sour cream or yogurt 1 cup + fruit (strawberries, cherries, apricots) + sugar + cinnamon + cloves. Dice bread and dry. Peel the rhubarb, cut into cubes and dip in boiling water. Add crackers, cinnamon and cloves. Cook until rhubarb is cooked. Pour in sugar. Bring to a boil again.
Beat the yolks with yogurt or sour cream. Stir in the soup. Squirrels whipped with sugar slowly pour in drops into a boiling soup so that dumplings form. Add slices of fresh fruit..
Dried Rhubarb Soup.
Dried plums + rhubarb + sugar + lemon zest + potato starch. Boil dried plums and finely chopped rhubarb. Remove from broth. Grind to a state of pore and put back into the broth. Add sugar, lemon zest and potato starch.
Rhubarb 300 g + water + sugar 2 tbsp. + cinnamon 1/2 tsp And also: oil 100 g + sugar 75 g + egg 2 pcs. + almonds (ground) 50 g + salt 1/2 tsp + flour 2 tbsp Cut rhubarb. Soak in a small amount of water. Put it in a bowl oiled. Sprinkle with a mixture of sugar and cinnamon. Combine soft butter, sugar, eggs, almonds, salt and flour. Pour the mixture with svhru on rhubarb. Bake for 20 minutes.
Or: rhubarb 500 g + white bread 300 g + milk 1/2 cup + egg 2 pcs + sugar 1/2 cup + butter 2 tbsp. l + cinnamon + water 2-3 tbsp. l Cut rhubarb into slices and stew in a small amount of syrup: water + sugar. Fry slices of white bread in butter (croutons).
In a greased dish, put half of the prepared croutons, then pieces of rhubarb removed from the syrup, then the remaining croutons. Mix the remaining syrup with milk, cinnamon and beaten eggs. Pour the croutons and rhubarb layers with this mixture. Put pieces of oil on top. Bake.
Or: rice 2 cups + water 1 cup + milk 1 cup + salt + vegetable oil 2 tbsp. l + egg 4 pcs. + rhubarb 400 g + sugar 3/4 cup + icing sugar 1 tbsp. l + cocoa 1 tsp Dilute milk with water and cook rice until half cooked. To salt. Pour sliced rhubarb with sugar and let it brew for 2 hours.
Separate the egg whites from the yolks. Beat the yolks with sugar and mix with the cooled rice porridge. Beat squirrels in a thick foam. Put a layer of rice porridge in the greased grease dish. Then, on top of rhubarb (without syrup), beat the whites, sprinkle with a mixture of icing sugar and cocoa. Bake.
Fresh pies with rhubarb filling.
For the test: sour cream 2 cups + egg 2 pcs + flour, if necessary + soda 1 tsp. + salt + sugar. For the filling: rhubarb 500 g + sugar 1/2 cup + cinnamon (ground) 1-2 tsp Rinse cuttings rinse, peel and veins. Slice. Mix with sugar. Add a little boiling water. Extinguish until soft rhubarb. Extract. Drain the remaining syrup. Add ground cinnamon (no need to add).
Quench soda with vinegar or citric acid and add to a thick, non-sour cream. Mix. Beat eggs with salt and sugar and mix with sour cream. Gradually adding flour, knead not a thick dough. Cut the pastry blanks from the dough. Roll them in flour. Roll the balls and immediately roll them into flat round cakes. To make pies. Roll them in flour. Fry in boiling oil.
Rhubarb with Egg Gravy.
Rhubarb 500 g + raisins 75 g + water 1.4 l + sugar 100 g + egg 2-3 pcs + milk 1.4 l + icing sugar 50 g + bitter almonds 2 grains. Cut rhubarb into pieces. Add raisins. Pour boiling water and boil a little. Remove from heat. Add sugar. Grind the yolks. Powdered sugar and crushed almonds are gradually mixed with milk. Then with rhubarb. Add whipped proteins and cool.
Porridge rhubarb with semolina.
Water 2 tsp + rhubarb (petioles) 300 g + sugar 150 g + semolina 2.5 tbsp + lemon zest 1 tbsp Peel rhubarb. Slice. Put in the dishes. To fill with water. Cook until soft. Then add sugar. Stir. Pour semolina while stirring. Warm up until swelling. Cool porridge. Add grated lemon zest.
Or: Rhubarb 200 g + 300 g cereals + 1 cup sugar syrup (or 3/4 cup honey) + salt. Cook rhubarb stalks in sugar syrup. Mix with prepared millet, rice, oat, barley, etc. porridge. To stir thoroughly.
Rhubarb 1.5 kg + 2 teaspoons flour + 100-200 g sour cream + 1 teaspoon salt + 1 tablespoon sugar. Cut and boil the rhubarb stalks until soft. Grind to a puree state. Fry flour in butter. Add sour cream, sugar, salt. Mix. Add (with stirring) rhubarb puree. Heat to a boil. This sauce replaces tomato.
Rhubarb and Radish Salad.
Radish + boiled egg + rhubarb + green onions + sour cream + sugar + salt + ground pepper.
Coleslaw with rhubarb and petiole celery.
White cabbage + onions + rhubarb (petioles) + petiole celery + carrots + tarragon (herbs) + vegetable oil. Coarsely chop the cabbage and pour boiling water. Soak to cool and drain the water. Squash the cabbage. Peel onions, carrots, chop and pass on vegetable oil for about one minute. Wash rhubarb, peel, finely chop. Cut petiole celery into slices. Connect everything. Add chopped tarragon herbs. Mix.
Rhubarb with honey.
Honey 3 tbsp + water 500 ml + rhubarb (petioles) 300 g + gelatin 2 tsp and water (for gelatin) 1/2 cup. Cut the petioles into small pieces. Boil in water for 2-3 minutes. Remove from the broth and grind to a puree state. Put the mashed potatoes back into the broth. Add the swollen gelatin to this mixture and dissolve it completely. Cool the mixture to 40 degrees. Add honey. Whip.
Rhubarb puree with honey.
Rhubarb 200 g + honey 150 g. Rhubarb petioles finely chopped and mixed with honey. Simmer until tender over low heat. Then grind. Use with tea, pancakes, bread.
Canned rhubarb with wild strawberries.
Rhubarb 500 g + strawberries 100 g. For syrup: water 1 l + sugar 300 g. Rhubarb stalks, without peeling, cut into slices. Put in glass jars. Pour in hot syrup. To cover with a lid. Sterilize for about 10 minutes. After sterilization, roll up cans with lids. Put in a cold place.
Grind 2 stalks of rhubarb. Put in a container and add 3 tbsp. L. Sahara. Leave for 2 days. Then add cloves 3 pcs + cinnamon 1 pc + zest of half a lemon. Pour 1 liter of vodka. Store in a cool dark place for 3 weeks. Shake daily. Strain.
Rhubarb compote with strawberries.
Syrup: Dissolve 450 g of sugar in 600 ml of water. Boil for 2 minutes. Cool. Add half a kilogram of rhubarb to the cooled syrup. To cover with a lid. Cook for 2 minutes (no longer). Remove from heat. Allow to cool until cool. Then add chopped strawberries.
Rhubarb (petioles) 200 g + sugar 150 g + water 4 cups + lemon zest 8 g. Rinse the rhubarb stalks and peel off the thickened ends. Cut the stems. Put in dishes and pour cold water. Soak in it for 15 minutes. Separately boil sugar syrup. Remove the rhubarb from cold water and immerse in boiling syrup. Add lemon zest. Cook for about 15 minutes.
Stewed pumpkin and rhubarb.
Pumpkin 100 g + rhubarb 100 g + sugar 1 tbsp. + zest 1/2 lemon or orange + cinnamon 1/4 tsp + water 2 cups. Pumpkin peel. Cut into strips pumpkin and rhubarb. Cook syrup with cinnamon and zest. Add rhubarb to it. Boil. Add the pumpkin. Boil. Remove from heat. Cool.
Based on the book Survival beyond the threshold of civilization.