How long to cook rhubarb?

Boil the rhubarb for 10 minutes. Boil rhubarb

for kvass for 7 minutes.

Boil rhubarb for 10 minutes.

How to cook rhubarb

You will need – rhubarb, water

Rhubarb can be eaten raw, cooking is not necessary for consumption
1. Rinse the rhubarb, trim the edges of the petioles.
2. Put the rhubarb into the pan; if the petioles do not fit, cut each one in half crosswise.
3. Pour cold water over the rhubarb, put the pan on the fire.
4. Boil rhubarb for 7-10 minutes.

How to cook rhubarb sauce

Fresh rhubarb – 300 grams
Raisins – 30 grams (1 handful)
Onions – 1 small head
Grape vinegar – 20 milliliters
Ginger powder – 1/4 teaspoon
Ground cloves – 1 teaspoon
Cane sugar (can be replaced with regular) – 100 grams
Cinnamon Powder – 1/4 teaspoon
Salt – 1/4 teaspoon

How to cook rhubarb sauce
1. Wash the rhubarb, cut off the leaves.
2. Cut the rhubarb into 5-6 pieces across, put in a saucepan.
3. Pour in vinegar, add sugar, cinnamon, raisins, ginger, cloves and salt.
4. Peel onions and grate on a coarse grater (as an option, chop with a blender).
5. Put the saucepan with the products for the rhubarb sauce over medium heat, bring to a boil with constant stirring so that the mass of the sauce does not burn.
6. After boiling, reduce the power of the burner to a quiet one, boil the sauce for 3-40 minutes until the consistency of the sauce is obtained.

How to cook rhubarb jelly

Fresh rhubarb stalks – 300 grams Sugar
– 70 grams
Potato starch – for liquid jelly – 2 teaspoons with a slide, for medium jelly – 2.5 teaspoons with a slide, for thick jelly – 3 teaspoons with a slide
Water – 0.7 liters

How to cook rhubarb jelly
1. Rinse rhubarb, dry slightly.
2. Finely chop the rhubarb, put in a saucepan.
3. Pour in 0.7 liters of water and add 70 grams of sugar.
4. Boil the rhubarb for 10 minutes, then pass the broth through a sieve.
5. Grind cooked rhubarb with a blender (or rub with a spoon through a sieve).
6. Cool half a cup of the broth, dilute the starch in it and pour it into the bulk of the broth.
7. Pour the mixture into a saucepan.
8. Put the saucepan on the fire and cook the jelly for 2 minutes after boiling over low heat.

How to cook rhubarb compote

Rhubarb compote products Rhubarb
stalks – 1 kilogram
Sugar – 12 heaping tablespoons
Raisins – 1 cup
Lemon – zest of 1 lemon
Water – 3 liters

How to cook rhubarb compote
1. Peel rhubarb stalks from leaves and peel off the skin, cut into cubes with a side of 2 centimeters.
2. Pour water into a saucepan and wait for it to boil, add sugar and cook for 5 minutes.
3. Then put the raisins and rhubarb and simmer over low heat for 10 minutes.
4. Remove the rhubarb compote from the heat and add the crushed lemon zest.
5. Cool the compote and you can serve it to the table.

How to cook kvass from rhubarb

Water – 3 liters
Rhubarb – 500 grams
Sugar – 200 grams
Dry yeast – 3 grams

How to cook rhubarb kvass
1. Peel the rhubarb, wash and cut into pieces with a side of 2 centimeters, put in boiling water, boil for 7 minutes.
2. Strain kvass through a sieve or thick cloth and cool.
3. Add sugar and yeast, mix and infuse for 10 hours in a warm place.
4. Ready kvass to store kvass in bottles.

Tasty Facts

– There are many types of edible and non-edible rhubarb, in Russian stores you can buy red rhubarb, usually in bunches, with leaves.

– Rhubarb can be eaten raw. Rhubarb is boiled for preparing preparations and drinks. For salads, rhubarb is used as a vegetable with apple flavors and smells; it is not necessary to cook rhubarb for salad.

– Rhubarb is used as a vegetable in the preparation of side dishes (for example, rhubarb puree), sweet and savory pies, jam, jelly, compote, sauce.

– Shelf life of rhubarb – 3 days in the vegetable compartment, in the refrigerator.

– If it is important to get a very soft boiled rhubarb, you can cut the skin from the petioles.

– When cooking rhubarb, you must use a steel or enamel pot so that the rhubarb does not oxidize and does not lose color.

– When choosing rhubarb, pay attention to the appearance of the petioles. The color should be uniform, not vigorous. The bases of the petioles should not be too wide, break with a crunch.

Rhubarb season is from mid-May to mid-July.