14 best recipes for making rhubarb blanks for the winter
Rhubarb is one of the first to ripen in spring. It is not only used in season, but also prepared for future use. The vegetable has a sweet and sour taste, perfect for canning. The pods contain substances that are beneficial to human health, especially in winter. There are a lot of recipes, blanks from young rhubarb for the winter. Preserves, jam, compotes are original in taste. Skillful housewives prepare marmalade, marshmallow, and stem sauce.
Features of harvesting rhubarb for the winter
Rhubarb in all recipes is peeled, blanched, cut into pieces, leaves are not used.
How to choose the right ingredients
They choose young pods, they emit a lot of juice.
Preparing containers for the start of the process
Glass containers are sterilized over steam in the oven.
Procurement methods
The best recipes for making rhubarb for the winter: marmalade, jam, preserves, hot sauce.
Rhubarb jam
To make jam for 1 kilogram of rhubarb, you need 900 grams of sugar.
- Vegetables are peeled, cut into small pieces.
- Cover with sugar and immediately put on fire.
- After 10 minutes, add the pulp of orange, lemon, after removing the zest from them, which is sent to vegetables.
- Use a blender to turn the contents into a homogeneous mass.
- Cook for another 25 minutes.
Jam is placed in half-liter jars, sent to sterilize for 10 minutes after boiling water. Exit - 3 banks.
Homemade syrup
Syrup is prepared in two ways. Juice is obtained from 1 kilogram of rhubarb. Add 800 grams of sugar, boil down twice.
In the second version, the unpeeled pods are cut into pieces, combined with a glass of water. Boil for 5 minutes, leave under the lid until it cools completely. Pass through a colander, then cheesecloth. Sugar is added to the juice and cooked until tender.
Candied fruit
The pods are cleaned, blanched for 1 minute, only then weighed. For every kilogram, 1.4 kilograms of sugar is required.
- Rhubarb is cut into pieces, 2 centimeters thick.
- A container is placed on the stove, 300 grams of water, sugar are poured.
- Vegetables are thrown into the boiling syrup, boil for 5 minutes, turn off the gas, insist.
- After 12 hours, bring to a boil again, insist.
The procedure is continued 3 times. Take out candied fruits, let the syrup drain. Dry in the oven at 35-40 degrees for 5 hours. The simplest way is a vegetable dryer. It will dry for 3 days at room temperature. Candied fruits should not be wet. Sprinkle the finished pieces with powdered sugar, close hermetically.
Sweet candy
For one kilogram of pods, take the same amount of sugar. The pieces are boiled, passed through a colander. Spread the mixture in a thin layer on a tray and dry in an electric dryer. Add cinnamon, vanilla or mint for flavor.
Rhubarb juice
Young petioles are used for juice. The product is cut, blanched, quickly sent to cold water. Then grind through a colander to obtain juice. The simplest way of cooking is to use a juicer, juicer.
Jelly
One kilogram of cut pods is sent to 0.5 liters of water. Cook until soft, leave for 2 hours. Filter the water, add 0.5 kilograms of sugar, 3 tablespoons of lemon peel, bring to a boil. Remove from the stove. At this time, 20 grams of gelatin is sent for swelling. Then they are thrown into syrup and poured into cans, corked. No need to sterilize.
Homemade puree
2.5 kilograms of peeled rhubarb will require 1 kilogram of sugar. The pods are boiled and ground through a sieve. The puree is sterilized for 10 minutes.
Jam with strawberries
The finished jam will acquire a unique forest taste if you add strawberries during cooking.
Delicious compote
When blanching the pods, do not pour out the water - it will make a delicious compote. Especially if you add sugar and blueberries for flavor and color.
Jam
The amount of sugar and rhubarb is taken in equal parts. The pods are cleaned, cut into pieces, covered with sugar. When the sugar is dissolved, put the pan on fire. The jam is boiled for 20 minutes, laid out in jars, corked.
Sauce
A glass of water with 4 tablespoons of sugar is poured into a saucepan. After boiling, add 3 young stems, 5 cloves of ripe garlic, cut into slices, ginger - to taste. Boil for several minutes, turn off the heat.
Add:
- zest;
- juice of 1 orange;
- 10 rhubarb pods, chopped;
- 1 hot pepper;
- salt to taste.
After half an hour, put on fire again, cook for 10 minutes. Set aside the sauce until it cools completely. Boil again and refrigerate several times until the sauce acquires the consistency of sour cream. At the last reception, 3 tablespoons of apple cider vinegar 6% are poured, laid out in jars, corked.
Marmalade
The main ingredient is taken in equal amounts with sugar. Boil for 15 minutes. Spices are added: cinnamon or vanilla. You can change the color with currant juice.
Dried rhubarb
Ripe stems are cut into pieces, dried in the sun, covered with gauze, in an electric dryer, oven (90 degrees).
Cured delicacy
The petioles are sprinkled with sugar until the juice appears. The pods are taken out of the syrup, sent to dry in the oven at a temperature of 60 degrees. Dried delicacy is kept in linen bags.
How to store rhubarb in the freezer
Rhubarb is frozen in syrup, juice, dry.
