Rhubarb blanks for the winter: recipes for jam, marshmallow, juice, sauce, in syrup

Rhubarb blanks for the winter: recipes for jam, marshmallow, juice, sauce, in syrup

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A rich summer harvest of vegetables and fruits brings housewives a lot of trouble in its preservation and further processing. Rhubarb blanks for the winter are very diverse and can please even seasoned gourmets with their taste. With the correct manufacturing technology, marmalade, jam and various syrups will retain their vitamins for the entire autumn-winter period.

What to cook with rhubarb stalks for the winter

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

  1. Drying and drying. To preserve the beneficial properties of the plant as long as possible, excess water is removed from it.
  2. Cooking with sugar. All kinds of jams, preserves, preserves, syrups or mashed potatoes will become not only a delicious dessert, but also an assistant for colds and vitamin deficiency.
  3. Gelation. Making all kinds of marmalade or jelly is a convenient way to preserve the plant's usefulness combined with a sweet taste.
  4. Pickling. Rhubarb prepared in this way is an excellent snack that is not inferior to pickles and canned tomatoes.

Each of the blanks has a special manufacturing technology. A wide range of cooking methods allows you to choose the most suitable option for yourself, 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. Its preparation for the winter will allow you to get a wonderful dish, combined with desserts and cocktails. In addition, regular consumption of syrup as an independent dish helps to strengthen the weakened immune system. For cooking you will need:

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

The stems are cut into cubes, then put in a saucepan, adding a third of sugar and a little water, boil over low heat for about 10-15 minutes. When the plant produces juice, slightly increase the heat and simmer for another 10 minutes. The mixture is removed from the stove and cooled.

It is necessary to separate the juice from the resulting porridge so that it does not contain any extraneous 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.

Important! If the syrup does not get a beautiful pink hue during cooking, you can add a few drops of grenadine or lingonberry juice to it.

The cooled ready-made syrup is poured into small bottles, sealed tightly and sent for further storage. A prerequisite for the correct preservation of the workpiece is the absence of direct sunlight, as well as the absence of air from the environment. Subject to the storage conditions, 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, you must use the thickest shoots. They are washed in running water and cut into pieces about 3-4 cm long. On the ground under the open sun, spread a sheet and dry the rhubarb for about 6 hours, periodically turning it over.

The dried roots are subjected to further processing 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.

Important! The oven door should be slightly open during cooking to allow excess moisture to escape.

The finished product is placed in a glass jar or cloth bag. The jar is placed in the kitchen cabinet, taking out the required number of dried stems, if necessary. Such a preparation can easily survive more than one winter, delighting with excellent taste as additives in a wide variety of dishes.

How to dry rhubarb

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

To prepare dried rhubarb, you need to spread the sliced ​​stems on a spread sheet. A prerequisite is a stable sun without clouds and rain. The pieces must be turned over every 4 hours so that the moisture evenly leaves them. The finished dish is obtained in about 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 there is practically no water in it, dried rhubarb is almost immune to mold. However, keep it away from moisture sources.

Rhubarb with honey in orange syrup

This version of preparation 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 useful vitamin bomb. For cooking you will need:

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

First you need to make the syrup. The oranges are peeled. Their pulp is chopped in a meat grinder and mixed with sugar. Water is poured into the citrus mass and brought to a boil over low heat. After 15 minutes, remove the pan from heat. The cooled mass is passed through a sieve, filtering off the orange cake.

The petioles are cut into small cubes and poured 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, tightly twisted with a lid, such a 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 treat made from berries or fruits, and also one of the best recipes among rhubarb blanks 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 marshmallow 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. Rhubarb is transferred to a saucepan, brought to a boil and simmered for 15-20 minutes, stirring constantly. At this stage, lemon juice or citric acid is added to the dish.
  3. Half of the resulting syrup is drained. The remaining mass is grinded with a blender until smooth.
  4. The resulting gruel is spread on a baking sheet greased with vegetable oil and smeared with an even thin layer. The pastille is baked 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 to the composition. But for the preparation of the classic rhubarb marshmallow, you need to take 1 kg of stems, 600 g of sugar, juice of half a lemon and 1 tsp. cinnamon.

Another method of preparation recognized in Europe includes vanilla and mint. The mint leaves are finely chopped and added together with a vanilla stick and lemon juice - this will give the finished product an indescribable aroma. Europeans recommend storing the marshmallow 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

Juicing rhubarb is an excellent way to provide your family with vitamins throughout the winter. For cooking you will need:

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

The stems are cut into small pieces, placed in a large saucepan and covered with water. Rhubarb is boiled 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.

Important! It is by no means recommended to squeeze rhubarb. In this case, the juice will turn out cloudy.

Sugar is added to the resulting liquid and boiled 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 sent to storage in a dark, cool place. The workpiece is able to keep its freshness for 6-8 months.

Delicious rhubarb jam for the winter

Jam is perfect as a filling for cheese cakes and pies. Due to the high concentration of sugar, such a preparation for the winter can retain its freshness for a long time. Subject to the correct storage conditions, the jam may not lose its beneficial properties for up to 2 years. To prepare such a dessert, you will need:

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

The petioles are washed and cut into small pieces. In a large enamel saucepan, they are mixed with sugar and water. Rhubarb is brought to a boil, stewed for 20 minutes, then removed from heat and cooled. This procedure is repeated 3 times - this allows you to achieve perfect readiness and density. The finished workpiece is laid out in banks and sent for winter storage.

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. Having prepared a rhubarb jam for the winter with it, you can get a product of a special consistency, for which store-bought counterparts of homemade jam are loved. To prepare such a dish, you will need:

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

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

There are 2 options for the finished dish - some prefer to remove pieces of the stems, others prefer to leave them in the jam. In any case, thanks to the pectin, the workpiece will be excellent in consistency and will last for a long time. It is recommended to store such 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. For cooking you will need:

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

Rhubarb is cut into small pieces, placed in a small enamel pot and covered with balsamic vinegar. The mixture is boiled for 15 minutes, then removed from heat and cooled. The vinegar in which the stems were cooked is drained, and the rhubarb is put into a blender.

Important! If it is not possible to use balsamic vinegar, you can get by with wine or apple cider vinegar, having previously diluted it to the desired consistency.

Finely chopped onion and garlic are fried in half the oil. They are also put in a blender. To these I add salt and the remaining olive oil. The mixture is crushed to a homogeneous consistency, then heated in a pan for 10 minutes, stirring constantly.

If you prepare the sauce in this way and roll it up in sterilized glass jars, then it is able to maintain its freshness for several months. Using such a 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 they can enjoy this summer plant in winter. Such a preparation preserves all the useful vitamins and minerals, so it will come in handy not only as a dessert, but also as an assistant in the fight against vitamin deficiency.

To prepare a semi-finished product, you will need 2 kg of rhubarb and 500 g of sugar. The stalks, cut into small pieces, are mixed with sugar and simmered for 10 minutes. After that, they are immediately transferred to prepared jars and rolled up with a lid. Such a blank can be stored for up to a year in a dark, cool place.

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

A delicious recipe for rhubarb marmalade for the winter

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

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

The cooled and ready-made marmalade is cut into pieces of the desired size, sprinkled with sugar or powder and laid out in glass jars. A 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 a variety of culinary masterpieces, it is possible to keep 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 simmered over low heat for about half an hour. It is necessary for about 1/3 of the water to evaporate.

Rhubarb stalks are cut into fairly large pieces, put in a glass jar and poured with ready-made sugar syrup. Such a delicacy will be a wonderful dessert on winter days. Since, in fact, rhubarb 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 save rhubarb for the winter not only by adding a lot of sugar to it. An excellent preparation option is pickling. The stems acquire a unique taste and are perfect as an appetizer for a festive table. To cook them like this, you will need:

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

In a small saucepan, mix the 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 rhubarb, cut into pieces, is laid out in advance.

Banks are rolled up and sent to a dark place for the winter. A basement or cellar at a summer cottage is best suited for storage. Since vinegar is one of the best preservatives, it allows the harvest to remain valid for 2 to 3 years.


Rhubarb blanks for the winter are becoming more popular every year. A huge variety of all kinds of recipes allows you to choose the product that best suits your taste preferences. Subject to the correct storage conditions, most delicacies will delight you with vitamins during the long winter months.

Watch the video: BEST Homemade BLACKBERRY SYRUP for Waffles, Pancakes, Ice Cream with canning instructions! (January 2023).

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