Rhubarb: cooking recipes. What to cook from rhubarb for the table, for a holiday, in winter

Rhubarb, similar to burdock, is known to many for its beneficial properties. The petioles of this plant, which are eaten, contain many useful substances, including B vitamins, vitamins P, C, E, carotene and organic acids - malic, oxalic, citric and succinic. Rhubarb contains rutin, pectins, catechins and many mineral salts.

Rhubarb is used to make jelly, compotes and jam, and we at Kitchen.site decided to see what other dishes can be made from this product.

Rhubarb Pie

What will you need?

Flour - 1 tbsp.
Sugar - 1/2 tbsp.
Butter - 110 g

For the filling:

Rhubarb - 2 stems
Eggs - 2 pcs.
Sugar - 1 tbsp.
Flour - 1/4 tbsp.
Salt - 1/4 tsp.

How to cook?

Preheat the oven to 175 degrees. Cover the pan with parchment. Mix flour, butter and sugar. Place the resulting dough in the mold, smooth it out and put it in the oven for 15 minutes. For the filling, mix eggs, sugar, flour and salt. Cut the rhubarb into small cubes and add to the rest of the ingredients. Take out the pan with the dough, add the filling and return to the oven for 40-45 minutes. Before serving, cool the cake, remove from the pan and sprinkle with powdered sugar.

Rhubarb soup

What will you need?

Rhubarb - 400 g
Apples - 5 pcs.
Mint - 3–4 sprigs + more for serving
Brown sugar - 3–6 tbsp. l.
Corn starch - 1 tbsp. l.
Salt - a pinch
Heavy cream for serving

How to cook?

Remove any tough fibers from the outer portion of the rhubarb stem (do not discard the peelings). Cut the stem crosswise into medium slices. Peel the apples (do not throw away the peelings) and cut into medium cubes. Remove mint leaves from stems. Place apple and rhubarb peelings and mint stems, cut into pieces, into a saucepan, pour in 1.2 liters of cold drinking water, add salt and 3 tbsp. l. Sahara. Bring to a boil and cook for 15 minutes. Strain the broth, add rhubarb and apples, and bring to a boil again. Then cook until the rhubarb is soft.

Remove the pan from the stove and puree the soup with a blender until about half of the pieces remain. Next, return to the fire. Mix starch with 2 tbsp. l. cold water and pour into boiling soup. Mix thoroughly for 1.5–2 minutes. The soup can be served hot or cold, garnished with cream and mint.

Pork with rhubarb sauce

What will you need?

Mustard - to taste
Dry red wine - 1 tbsp.
Rhubarb - 300 g
Sugar – 150 g
Parsley - 2 tsp.
Pork tenderloin - 800 g
Grated ginger root - 1.5 tsp.

How to cook?

Pour wine into a saucepan, add mustard and ginger root. Cook over medium heat for 2 minutes. Remove from heat and set aside. Wash the pork and cut into portions. Place in a baking dish, pour over the prepared marinade. Cover the top with foil. Place the dish with meat in a preheated oven and cook for 1.5 hours at a temperature of 170-190 degrees. Remove the mold and leave in a warm place. Wash the rhubarb thoroughly. Cut half into 0.5 cm pieces and set aside. Cut the remaining rhubarb into larger pieces, place in a microwave-safe dish, add water and sugar. Place in the microwave and cook for 6 minutes until the mixture is smooth and thick. Let the mixture cool, then rub it through a sieve. Pour back into the mold. Add the reserved rhubarb, return to the microwave and cook for three minutes. Add chopped parsley to the sauce. Place the pieces of pork on a plate and pour over the sauce.

We have no problem with what to cook from rhubarb - there are more than three dozen recipes.

Friends, good day! With you, Victor Dulin.

Rabarbara is the name given to rhubarb in Estonia; we started one of the first ones at our dacha back in 1988.
It was grown from seeds and rhizomes, donated by summer residents we knew, many older than us.
Or rather, in exchange for our science of vermicultivation, vermicompost and the technological earthworms themselves.
Since then, from early spring to late autumn, huge leaves, flowers and seeds of this plant decorate the garden on the north side of the eco-house.
But the giant stems, amazing for us, reaching the thickness of my hand at the wrist, are not only highly decorative, but were also immediately used as a filling for sweet pies - according to many popular Estonian and other recipes.

All year round, such pies can be purchased here in almost all cafes and shops, since pieces of stems are stored in freezers for future use.
We don't do this, we only use fresh ones. environmentally friendly stems and for the third day now we have been indulging in pies on the first And .

2 cups flour,
300 gr. butter,
100 gr. cane sugar,
1 tsp baking powder (soda and citric acid).
Place 2/3 of all the ingredients, ground into crumbs, into the multicooker on baking paper.
Then spread 300 grams evenly. leaf stem of rhubarb, cut into 2-3 cm pieces.
Sprinkle the remaining 1/3 of the crumbs on top.
Set the “Baking” mode to 1 hour.

The many beneficial properties of all parts of this amazing Tibetan plant, from the buckwheat family, and its history of appearance back in Peter’s time in Rus' were learned only with the advent of the Internet.
It turned out that this is a whole treasure, not just heaps vitamins: (who is not interested in this, like me, admire the photo of today’s tulips)

Dietary properties are also useful - only 16 kcal per 100 g of stems.

We have only two types of this grass, as we call them - “heroic” and “dwarf”.

In total there are more than 30 varieties:

From rhubarb leaf petioles you can cook not only our favorite pies, but also:

However, keep in mind:

Stems can be harvested only until mid-June - until they accumulate an excess dose of oxalic acid.

The leaves need to be torn off right there on the bush, since this is where this acid comes from.

Besides, This valuable product should be avoided if you have:

You can also wash rhubarb leaves or drive out the ants.

Friends, bloggers, even if you do not yet have the opportunity or desire to engage in vermicultivation in practice, you can provide invaluable assistance in promoting the topic of environmentally saving the planet from garbage with the help of “Earth Angels” - all you need to do is click on the social network buttons.

Health and prosperity to you!

Best regards, Victor Dulin.

Unpretentious and unpretentious rhubarb is the very first “live” vegetable not from a greenhouse or basement; its harvest begins to be harvested and added to the menu 3-4 weeks after the snow melts. When we see a plant sprouting from the ground, we don’t think about what to cook from rhubarb. It is enough to peel the hard stalks with shiny skin, sugar them, wait a little and get a real dessert, filled with vitamins and minerals, fiber and antioxidants, with a minimum of calories (21 per 100 g) and a complete absence of fat. Rhubarb will stimulate metabolic processes and stimulate the body to return to normal after winter and a “poor” spring for fresh vegetables and fruits.

From the culinary literature about rhubarb and cooking recipes, it is clear that the stems (petioles) with a diameter of 1.5–2 cm are used, and for preparations up to 2.5 cm. For any processing, they must be cleaned. The leaves are used rarely and with caution, only young ones, because they contain harmful substances.

Rhubarb SALADS AND SNACKS

In the petioles, against a background of tart and slightly sweet notes, a sour taste dominates. This determines the partners of rhubarb in cold dish recipes.

Cauliflower salad. Boil a small head of cabbage and divide it into small pieces. Chop an apple and 3-4 rhubarb petioles, pick a few leaves of any lettuce, chop the dill. Mix all the products, add salt, sprinkle with sugar, season with salad oil and sour cream.

Salad with carrots. Recipe with rhubarb from Russian cuisine. Cut 200 g of young stems crosswise, lightly sprinkle with sugar, pour in 1-2 tablespoons of honey, stir, let stand for 30 minutes. Coarsely grate 200 g of carrots or rutabaga. Mix vegetables with chopped green onions, add salt and mayonnaise if desired, or half and half with sour cream.

Beetroot salad. Cut the same amount by weight of boiled beets and fresh rhubarb petioles into cubes and sprinkle with sugar to taste. Thicken 2–4 tablespoons of sour cream with a pinch of flour, add salt, heat to a boil and immediately pour the hot dressing into the salad. Stir and serve warm.

Rhubarb in a vinaigrette recipe. Cut several petioles into cubes, pour into a small saucepan, pour hot water up to their level and heat for several minutes, without bringing to a boil, over low heat. Chop traditional products for the vinaigrette, reducing the amount of pickles, and mix with rhubarb. Season with salt, pepper, sugar, oil and cooled rhubarb decoction.

Beet caviar. Cut 5–7 stems into small pieces, blanch, mix with chopped boiled/baked beets, grind with a meat grinder or mixer. Season the vegetable puree with salt, sugar, sour cream or butter, preferably butter, and hold for 7-10 minutes on the stove at low heat, cool, transfer to a vase, sprinkle with raisins and nuts.

HOT DISHES WITH RHUBURB

The main feature of rhubarb and recipes for hot dishes with it is the short heating time of the petioles so that they do not turn into porridge ahead of time.

Red sauce for meat. Roughly chop a small bunch of cuttings and simmer in 2 cups of meat/chicken broth. Remove the pieces with a slotted spoon. Saute the chopped onion with grated carrots and a slice of celery. In a saucepan, fry a spoonful of flour in a spoonful of butter until dark brown, pour in the tomato paste, dilute everything with rhubarb broth. Place the fried vegetables in a saucepan and simmer over medium heat for about half an hour, before turning off, throw in the rhubarb, salt, add sugar to taste, and grind with a blender.

Stuffed cabbage rolls. Blanch young leaves without petioles in salted boiling water, like cabbage. Chop several petioles and mix with chopped onion and ready-made minced cutlet, 500 g. Wrap the filling in leaves, roll in breadcrumbs, lightly fry. In a large Dutch oven, brown the ribs and season with ginger, oregano, pepper and salt. Thickly place tomato slices on them, then fried cabbage rolls. Simmer covered until tender, season generously with sour cream and simmer for another 10 minutes.

Borscht with rhubarb, recipe for lean and vegetarian cuisine. Cut 6-7 stems into cubes. Pour hot water into the borscht pan and boil the cubes for 1 minute, remove with a slotted spoon. Saute a large onion and 2 carrots in oil, add 2 grated beets to them, simmer for 15 minutes. Put a small finely shredded piece of cabbage into the pan, after a couple of minutes - 2-3 chopped potatoes and, if desired, boiled beans along with the broth, after 10 minutes - stewed vegetables. Cook for 20 minutes. To taste, without skimping, add tomato paste. Add salt, add 1–2 tsp. sugar, season with herbs. After 10 minutes, add the rhubarb and after 2 minutes remove from heat. It is useful to infuse the soup in a textile heating pad. In bowls, season with sour cream and sprinkle with fresh garden herbs, grated with garlic.

RHUBURB DRINKS

Young rhubarb petioles in their raw form are a very good thirst quencher. But if you use recipes for making rhubarb drinks and work a little, you can get an unexpected taste experience and pleasure.

Refreshing drink. Cut 300 g of stems, add a liter of water, cook in a covered pan for 20 minutes. Mash with a masher, gradually cool, filter, add 5-6 tablespoons of sugar and squeeze the juice of half an orange or lemon.

Kvass. Pour 2.5 liters of water into 500 g of rhubarb, cook until soft, mash and, when it starts to cool, filter. Combine the cold broth with a glass of sugar, add 15 g of yeast. Keep in a warm place overnight. Pour the kvass into bottles, close it, and place it horizontally in the cold for a couple of days. For color, you can add fruit or aged beet juice.

Kvass "Podmoskovny". Place 300 g of chopped rhubarb in 1.5 liters of boiling water, cook for 7 minutes, filter and squeeze through a sieve or cheesecloth. Pour in 150 g of sugar and 6 g of yeast, leave in a warm place for 8–10 hours. Pour into a glass container and place in the refrigerator.

Compote. Place 300 g of chopped vegetables in 1.5 liters of boiling water and cook for 3-4 minutes along with a glass of sugar and a bag of vanilla sugar, avoiding boiling.

Kissel. Pour 500 g of chopped petioles into 2 liters of water, cook for 10 minutes, mash the pieces. Filter the broth, to separate the fibers, rub the strained pulp through a sieve and mix with the broth. Add half a glass of sugar and 0.5 tsp. cinnamon. Dissolve 3 tbsp in a glass of cold water. l starch, pour, stirring, in a thin stream into a thick broth. Bring the jelly to a boil and immediately turn off.

You can “ennoble” rhubarb and recipes for making compote and jelly with early honeysuckle, which will significantly increase the benefits, or wild strawberries and wild strawberries, which will create a unique taste.

SWEETS AND PREPARATIONS FROM RHUBURB

This direction of culinary use of rhubarb is perhaps the most popular. It seems surprising to many, but being a botanical vegetable, the plant is more used in cooking as a fruit. Use the following “sweet” rhubarb recipes to prepare and you will understand why rhubarb is not a vegetable.

Simple pie. Beat an egg with 100 g of fat sour cream and 120–150 g of sugar, mix with finely chopped rhubarb, 0.4–0.5 kg. Divide the package of puff pastry in half and roll it into 2 layers. Place one on a greased baking sheet, spread the filling on it in an even layer, sprinkle it with sugar on top. Cover with a second sheet, pinch the edges, apply a mesh with the tip of a knife. Let stand for 10–15 minutes, coat the top with beaten egg, bake for 25–30 minutes, 180–200 0C, remove from the oven, cover with towels so that the pie “sweats” and the crust remains soft.

Mousse. 2 tbsp. l. Soak gelatin in water. Cut 350–400 g of cuttings, add a liter of cold water and boil until completely soft, rub together with the liquid through a sieve. Squeeze the juice from a medium lemon, add a heaping glass of sugar, a spoonful of butter and swollen gelatin, bring to a boil, but do not boil. Cool the thick mass slightly and beat until a homogeneous dense foam is obtained, pour into vases, and put in the refrigerator.

Five minutes of rhubarb, recipe “for now”. Remove the lower part of the stems, 2-3 cm; the young ones can be left unpeeled, chopped, combined with crushed orange along with the peel or grated fresh ginger to taste. Add sugar, 1–1.5 kg per 1 kg of vegetables, leave until morning. Cook in your own syrup, stirring, for 12–15 minutes. Store in the refrigerator for up to 2 weeks.

Jam. Boil young petioles in a small volume of water until they form a mushy mass and mix with sugar, kg per kg, simmer, stirring, until the consistency of thick sour cream. Place into jars and seal tightly.

Compote with rhubarb, recipe for the winter. Scrape the petioles and remove thick veins, chop finely, soak in water for 12 hours, drain, blanch for 2 minutes, pour over cold water, let drain and place in jars, pour boiling syrup (400–500 g sugar/liter of water), sterilize and roll up.

Jam. Cover 1 kg of stems cut into cubes with 0.7 kg of sugar and leave overnight. Drain the juice, add 0.6–0.8 kg of sugar and 50 g of young cherry leaves, boil the syrup, add rhubarb slices and another handful of leaves into the intensely boiling water. Boil quickly, turn off. After 2 hours, cook for 5 minutes from the start of the boil, remove the leaves, transfer to jars, seal, and wrap in a blanket. To make candied rhubarb, boil the syrup thicker, remove the pieces from it immediately after the first cooking, dry well on a sieve or sieve, then drown in thick syrup or sprinkle with powdered sugar.

Many people love and grow rhubarb, the recipes for which are quite simple. Unfortunately, oxalic acid, which is part of the plant, prevents pregnant women, young children and sick people with kidney and gastrointestinal problems from filling their spring diet with it. For the rest - good luck in the kitchen and bon appetit!

When you first see rhubarb, it is difficult to think that this plant is edible. The fact is that its huge stems and leaves look more like some kind of weed. But if you try rhubarb pies or compote, you will definitely start cooking with it often. No, not because the plant has a special taste. But because it can be used in early spring, when there are no berries and fruits yet.

Rhubarb belongs to the Buckwheat family. There are many varieties of this plant, about 20. Almost all of them are used by humans: as raw materials for medicines or in cooking. Scientists believe that rhubarb originates from Asia. But they began to cultivate it in China back in ancient times. Healers knew about the healing abilities of the plant as far back as 3 thousand years BC.

Today, rhubarb is most grown in countries such as the UK and the USA. Cooking actively uses the upper part of the plant - fresh young leaves and petioles. Both savory dishes and desserts are prepared from them. Rhubarb is great for salads, borscht, sauces, and vegetable soups. It is also used to make jams, compotes, jellies, marmalade, jelly, and pies. But pharmaceuticals use the lower part of rhubarb - the roots. Medicines are made from them.

Before you start cooking with rhubarb, you need to know how to prepare this plant. In fact, there is absolutely nothing complicated here. The stems are cut off at the base. Leaves are removed from them if they are not needed. Most often it is the petioles that are used, the leaves less often - for cabbage rolls and salads.

Many recipes call for peeling the stems. But it is believed that it contains the largest amount of useful substances. Therefore, if the petioles are still very young and the skin is difficult to remove from them, it is best not to remove it.

The skin consists of the most stringy fibers, which can slightly degrade the delicate consistency of the cooked product. Although, some varieties of rhubarb are characterized by petioles with a thin peel, which is not so easy to remove.

Best Recipes

What is not made from rhubarb! In pies and compotes, this plant resembles apples. It has a sour taste, but when combined with sugar and vanilla or cinnamon, it is no different from other fruit fillings. And, as mentioned earlier, rhubarb petioles appear very early. At this spring time there are no seasonal fruits and vegetables yet. And rhubarb can replace them, not yielding either in taste or composition.

There are so many options for preparing this dish that it is simply impossible to describe them all. Open and closed pies are prepared, with the addition of cinnamon and vanilla. Some people like charlotte with rhubarb, while others make a simple and quick kefir pie.

We offer you a recipe for a delicious rhubarb pie with crumbs on top. It’s quite simple to prepare, but the end result is not an everyday dish, but a real festive dessert for tea.

To prepare it, you need to stock up on the following ingredients:

Chopped rhubarb, approximately 500 g or 4 cups.
Butter, only 100 g is enough.
Sugar, about 1 cup.
Just 1 egg.
Flour, about 2 cups.
1 glass of sour cream.
Baking powder, 1 tsp, and also half of this portion of soda.
1 tsp. vanilla sugar.
A quarter teaspoon of salt.

To prepare the topping for this pie, you need to prepare butter (100 g), half a glass of sugar, a glass of flour and a teaspoon of ground cinnamon.

The rhubarb is peeled before cooking. Then it must be cut into small slices. You should immediately preheat the oven, we need a temperature of 180 0 C.

For this portion you will need a small mold, about 25 cm. It is best to take a detachable one. Before cooking, it must be washed, dried and sprinkled with flour.

Next, we begin to prepare the dough. The softened butter is whipped with sugar. After about 5 minutes, you can add the egg and vanilla. When the mass becomes homogeneous, it’s time to add sour cream. Next, all the dry ingredients (salt, flour, soda and baking powder) are mixed and combined with the finished mass. A third of the rhubarb is poured into it.

You can put any leftover rhubarb on the dough laid out in the pan. And on top - sprinkles. It consists of ground butter with sugar and flour.

This miracle needs to bake for about an hour. You can remove it from the mold 7 minutes after removing it from the oven.

Rhubarb pie - tasty and healthy: video

Charlotte

Rhubarb will also be an excellent filling for everyone’s favorite charlotte. You can bake it by preparing approximately 5 medium plant stems, 3 eggs, 1 tbsp. sugar and the same amount of flour. If you wish, you can add a handful of other berries to the filling, for example, frozen or fresh raspberries.

The mold needs to be washed and greased, after which it is worth sprinkling it with a little flour. Peeled rhubarb needs to be cut, preferably into small slices. Then it is laid out on the bottom of the mold, sprinkled with a small amount of sugar, about 4 tbsp. l. Add other berries if desired.

Slowly add flour to beaten eggs and sugar with a pinch of salt. The finished dough is poured with gentle movements onto the prepared filling. In an oven at a temperature of 180 0 C, bake the charlotte for about 45 minutes.

What's the most delicious thing about pies? Of course the filling! This is exactly what I want to talk about. The dough can be very different, with yeast or kefir - depending on your preferences. But now we’ll find out how to make a delicious filling for rhubarb pies.

The stems need to be cleared of skin and too hard veins, if any. Next they need to be crushed. Pieces of rhubarb are laid out in a saucepan, filled with water, and sugar is added there. The mass needs to be cooked for some time until it turns into soft jam.

Then it's time to add the secret ingredient - semolina! A tablespoon is enough. After mixing the mass well, you can remove it from the heat. It will suddenly become thick. And this is great, so the rhubarb will not leak out of the pie, as if it were just put there in pieces.

Soup

This vegetable liquid dish will appeal to all borscht lovers. To prepare it you will need a standard set - potatoes, carrots, onions. You also need to stock up on greens - parsley, onions and dill. You will also need green peas, a boiled egg and sour cream for this soup.

First, the carrot and parsley roots are peeled and cut into strips. Pour boiling water over all this and cook for several minutes, after which you can add potatoes and peas.

At this time, you need to boil the rhubarb petioles separately until they soften. Then this mass is ground with boiled eggs.

At the very end of cooking, herbs, a mixture of rhubarb and eggs and salt are added to the soup. Add sour cream to the plate.

Kissel

To make the drink tastier, it is better to take not only rhubarb, but also other berries; strawberries are perfect. So, we will need about 6 stalks of rhubarb, up to 300 g of berries, sugar to your taste and 3 tbsp. l. starch.

First you need to prepare the syrup. Sugar is added to boiling water. When it dissolves, you can pour in the chopped rhubarb and strawberries. When it boils, you will get a compote. Starch is added to it, previously diluted in a small amount of cold water. Everything needs to be mixed well so that no lumps appear. That's all - the jelly is ready!

What to cook from rhubarb: video

Recipes for the winter

This is a great recipe for those who want to prepare something interesting for the winter. You need to prepare one and a half kilograms of sugar, a kilogram of rhubarb, 3 oranges and about 2 glasses of water.

First, peeled and cut into small slices rhubarb is boiled. Throw into boiling water and cook for only 1 minute, after which, using a slotted spoon, remove to a colander.

A syrup is prepared from sugar and water, into which the rhubarb is dipped. The mixture is cooked over low heat for about 15 minutes. You need to skim off the foam and constantly stir the jam. Then it needs to be allowed to cool and kept at room temperature for about 12 hours.

The orange is cut into slices, each of which must be divided into 4 parts. Add all the pieces, as well as the orange zest, to the rhubarb and cook again for 15 minutes. You need to roll it up into sterile jars. Try it, you will like it!

Rhubarb and orange jam: video

Rhubarb compote is a great drink. It can be prepared from early spring. But many housewives prepare it for the winter. To do this, the washed petioles are peeled and filled with hot syrup prepared from 1 liter of water and 1 kg of sugar. You can simply sterilize in jars with lids.

The composition of the plant is very rich. It contains many vitamins, microelements and other substances necessary for the human body. Thus, the effect of the plant is very good. First, rhubarb helps prevent cardiovascular diseases. People who add plant stalks to their food help their heart by strengthening it. You can even reduce your risk of stroke. Polyphenols contained in rhubarb prevent the appearance and development of tumors, both benign and cancerous.

But one of the most important positive qualities of this plant is considered to have a positive effect on digestion. It is useful to eat rhubarb for diarrhea, as it has a strengthening effect, but only when consumed in small doses.

Rhubarb saturates the body with vitamin C. And this, in turn, helps very well to prevent colds and infectious diseases, keep the body in good condition and even preserve youth.

Vitamin A has a positive effect on the condition of bones, as well as organs of vision, hair, skin and all mucous membranes of the body.

Healthy sleep and strong nerves are ensured by iron and magnesium, which are even more abundant in rhubarb than in apples. These microelements also contribute to muscle growth, which indicates the benefits of consuming the plant for people who engage in intense training. Rhubarb also contains succinic acid. This is also a very useful substance that prevents heart disease and helps get rid of hangover symptoms.

Traditional medicine actively uses the rich composition of rhubarb for various purposes:

To normalize digestion;
To relieve inflammation;
For the treatment of diarrhea, as well as dyspepsia, catarrh of the stomach.
To strengthen the body during such serious diseases as anemia and tuberculosis.

It is also worth remembering that rhubarb cleanses the body of harmful substances coming from the external environment, as well as cholesterol.

But not everyone can use the properties of this plant. The fact is that there is a whole list of contraindications to its use. Firstly, too frequent consumption in large quantities is not recommended for anyone, even healthy people. Secondly, it should not be included in the diet of those who experience bleeding in the stomach or other parts of the gastrointestinal tract. In addition, it is worth mentioning the following contraindications:

Inflammation in internal organs: kidneys, bladder;
Urolithiasis;
Hemorrhoids with bleeding or risk of bleeding;
Diabetes mellitus;
Frequent diarrhea;
Rheumatism;
Cholecystitis;
Gout.

Don't be afraid to use rhubarb in your cooking! You will not only delight your loved ones with excellent dishes, but also make them healthier!