Rhubarb - a vegetable not used to everyone, but useful, so our compatriots increasingly began to grow it in their gardens. But the rhubarb is used not only in fresh form, it can be preserved for winter, for example, made of rhubarb compote, juice or jam. Such preparations from rhubarb not only taste will please, but the body will benefit - almost all useful substances in these preparations will be preserved.
Compote of rhubarb
Young petioles of my rhubarb are dried and peeled from the skin and coarse fibers. We cut into brusochki on 2 sm and we soak for 10 minutes in cold water. During this time, water needs to be changed twice. After a petio of rhubarb, we blanch one minute in boiling water and immediately put it into prepared cans. Prepare syrup at the rate of 400 grams of sugar per 1 liter of water. Fill with a hot syrup rhubarb, you can add a little cinnamon or cloves, cover the cans with a lid and send them to sterilize. We do this for 15 minutes at 60 ° C. After the jar with rhubarb must be screwed and left to cool.
Compote of rhubarb with mint
Wash the petioles from the skin and cut into pieces 1 cm. Pour a small amount of sugar, add fresh mint leaves and leave for 5 hours. After laying the rhubarb into sterile jars and pour 30% sugar syrup. We cover the jars with covers, sterilize for 10 minutes and roll them up.
Ravens compote with strawberries
Young petioles of my rhubarb and, without peeling, cut into pieces about 2 centimeters. Ripe strawberries and pieces of rhubarb put in a clean jar and pour hot sugar syrup. Cover the jar with a lid and sterilize for 10 minutes, then close the lid with a lid.
Rhubarb and strawberry juice
Compote winter preparations from rhubarb are not limited, you can stock up and juice. Only for this purpose it is necessary to choose young petioles of rhubarb which did not have time to harden.
Ingredients:
- rhubarb - 1,5 kg;
- sugar 750 g;
- strawberries - 1.5 kg.
Preparation
The rhubarb cherries are carefully washed and cut into small pieces. Mix the pieces with sugar. Mine strawberries, we clear from pedicels, once again rinse and let the water drain. Put strawberries and pieces of rhubarb into the steamer. Within 45-60 minutes after boiling water we remove the juice and hot poured on bottles (jars). Pasteurize the bottles for 15 minutes at 85 ° C.
Rhubarb juice
If there is no steamer, then the rhubarb juice can be prepared in the following way, only for the best taste it is recommended to add (about a third of the total volume) any fruit juice - raspberry, strawberry or black currant juice.
Young rhubarb stems are cleaned from fibers and cut into small pieces. Then they are blanched in boiling water for 1-3 minutes, transferred to cold water and squeezed juice. Since the rhubarb contains oxalic acid, it is recommended to precipitate it with chalk (you need a chemically pure, from the pharmacy). To do this, add 1 gram of chalk to 1 liter of juice and leave it for 6-8 hours for precipitation. After that, we filter the juice, add the selected fruit juice and pour it over the jars. Pasteurize half-liter cans in boiling water for 15 minutes.
Jam from the rhubarb
And of course, the most famous way to preserve the rhubarb is to make jam out of it.
Ingredients:
- rhubarb - 1 kg;
- sugar - 1,5 kg.
Preparation
Cherry the rhubarb, cut it into slices and pour half of the sugar. Leave the rhubarb for 8-10 hours to form a juice. The resulting syrup is poured into a saucepan, put it on the fire and bring it to a boil. Do not forget to stir, add the remaining sugar. When the syrup starts to boil again, put the pieces of rhubarb into it, bring the jam to a boil and remove it from the fire. We let it stand for an hour, then boil for 5 minutes on low heat and pour it hot into sterile cans. Banks immediately roll, turn upside down and leave it until the complete cooling.