We haven’t been wondering what to cook with rhubarb for a long time—the list of dishes is huge. Rhubarb: cooking recipes. What to cook from rhubarb for the table, for a holiday, in the winter. What to cook deliciously from rhubarb

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, surprising 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 of 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.

Rhubarb, recipes for which are especially common in Europe, is rich in vitamins and other beneficial substances. Dishes with his participation are distinguished by their extraordinary taste and ease of preparation. The stems can be used in making baked goods, main dishes and can be successfully stored for future use for the winter.

What can you cook with rhubarb?

Rhubarb dishes are simple to make, but they are prepared only from the stems of the plant. The root, if used incorrectly, is dangerous to health; it is used in folk medicine and very carefully. You also need to be careful with the leaves and use the youngest specimens before they accumulate oxalic acid, which is extremely harmful to health.

1. Baking with rhubarb is always delicious and very appetizing. They prepare all kinds of pies and pies from different doughs, adding filling from the stems of the plant.
2. Rhubarb soup is a delicious treat with a light, slightly tart flavor.
3. The sauce for the meat is moderately spicy and spicy, although the spiciness of the seasoning can be controlled based on your own preferences.
4. Stuffed cabbage rolls are wrapped exclusively in young, barely blossoming rhubarb leaves.

Any pie with these stems turns out rich and very unusual, but charlotte with rhubarb is something extraordinary. You can completely remove apples from the recipe; the plant has a bright, slightly sour taste that balances the sweetness of the baked goods. You can add lemon zest to the dough; it will give the cake a special aroma and a slight yellowish tint.

Ingredients:

• eggs – 3 pcs.;
• sugar – 200 g;
• flour – 2 tbsp;
• zest of one lemon;
• baking powder;
• rhubarb – 200 g.

Preparation

1. Beat eggs with sugar until thick white foam.
2. Add zest and baking powder.
3. Add flour, mix with a spatula.
4. Cut the stems, distribute on the bottom of the oiled pan, pour in the dough.
5. Bake for 35 minutes at 190.

Rhubarb, the recipes for which are extremely simple, can also be used as a filling for pies. The taste of the stems is very reminiscent of green apples, so cinnamon in the filling will not be superfluous. Sugar is always added to the filling to slightly balance the taste.

Ingredients:

• rhubarb – 700 g;
• sugar – 100 g;
• cinnamon – 2 tsp.

• fresh yeast – 50 g;
• warm milk – 200 ml;
• sugar – 1 tbsp. l.;

• soft butter – 150 g;
• eggs – 3 pcs.;
• flour – 700 g;
• sugar – 100 g;
• warm milk – 200 ml.

Preparation

1. Mix the ingredients for the dough and wait for the reaction.
2. In a large bowl, grind the butter with eggs and sugar, add milk and flour, add the dough.
3. Knead into a soft dough, leave to rise in a warm place, kneading three times.
4. Chop the rhubarb and mix the sugar and cinnamon separately.
5. Form the dough into flat cakes, add a spoonful of rhubarb, sprinkle with cinnamon sugar, seal the edges, and place on a baking sheet.
6. Leave the products to proof for fifteen minutes.
7. Bake rhubarb pies in the oven for 30 minutes at 190.

The rhubarb in the soup, the recipe for which is described below, turns out to be truly summery. The stems add an unusual sourness to the dish, and the treat is served cold. The broth is best prepared from white fish with dense meat: pike perch or cod. It is important not to overcook the rhubarb in the soup; it will take no more than 3 minutes to cook fresh stems.

Ingredients:

• rhubarb (stems) – 350 g;
• potatoes – 3 pcs.;
• boiled eggs – 2 pcs.;
• fresh cucumbers – 2 pcs.;
• green onions and dill - 1 bunch each;
• white fish fillet – 500 g;
• salt, sugar.

Preparation

1. Chop the rhubarb into small pieces, boil for 3 minutes, cover with a lid, leave for 1.5 hours. Chill in the refrigerator for 1 hour. If the broth is too sour, add a little sugar.
2. Boil the fish.
3. Boil potatoes in their skins, cut into cubes, mix with chopped eggs.
4. Cut the cucumbers into strips, chop the greens.
5. Mix all chopped ingredients.
6. Divide the mixture into plates, add fish and pour in the broth.
7. The rhubarb soup is served immediately.

These cabbage rolls are prepared from rhubarb leaves; the recipe for their preparation is reminiscent of Azerbaijani dolma. It is important to remember that the dish is prepared exclusively from young leaves; they are both softer and healthier. You can use classic minced lamb as a filling, but to make the dish light and less caloric, use chicken or beef.

Ingredients:

• minced meat – 350 g;
• carrots and onions – 1 pc.;
• garlic – 3 cloves;
• sour cream – 150 g;
• tomato paste – 50 g;
• boiled rice – 150 g;
• salt pepper;
• rhubarb leaves – 6 pcs.

Preparation

1. Mix the minced meat with rice, chopped onions and grated carrots. Add herbs, stir, salt and pepper.
2. Wash the leaves, dry them, add a spoonful of minced meat, wrap in an envelope.
3. Place cabbage rolls in a saucepan.
4. Mix pureed garlic, sour cream and tomato, pour into a saucepan with a dish.
5. Pour in hot water to cover the cabbage rolls halfway.
6. Simmer on low heat for 40 minutes.

Rhubarb in the drink, the recipe for which is described below, can be given to children. Kids will love the sweet... The specified amount of ingredients will yield approximately 4 glasses of the drink, which can be drunk both hot and cold. Rhubarb goes well with apples and berries, so you can diversify the taste with other ingredients.

Ingredients:

• rhubarb stems – 500;
• starch - 2 tbsp. l.;
• sugar – ½ tbsp.;
• water – 1 l.

Preparation

1. Place chopped stems into boiling water and cook for 10 minutes.
2. Strain the broth, pour in the starch dissolved in a glass of water.
3. Add sugar, stir, boil rhubarb jelly for another 5 minutes.

Rhubarb sauce for meat will appeal to all lovers of unusual tastes and those who are not afraid to try something new. The sauce is an excellent addition to steak or barbecue; you can confidently serve it with chops of any type of meat. Moderately spicy, but very piquant, it will transform even a not very tasty main treat.

Ingredients:

• rhubarb (stems) – 300 g;
• sugar – 70 g;
• apple cider vinegar – 100 ml;
• garlic – 2 cloves;
• grated ginger – 2 tsp;
• crushed almonds – 30 g;
• hot pepper (without seeds) – 1 pc.;
• mustard powder – ½ tsp;
• salt.

Preparation

1. Boil the rhubarb pieces until soft, adding vinegar.
2. Add garlic, pepper, almonds, mustard powder, ginger, salt and cook for 30 minutes.
3. Punch the mixture with a blender and let it brew in a cool place for a couple of hours.

Rhubarb preparations are especially popular among thrifty cooks. You can prepare many interesting snacks or desserts that everyone in the household will enjoy eating.

1. Only the stems are preserved until mid-June, while the plant is still young.
2. When preparing rhubarb for the winter, you can diversify your homemade preparations with healthy and unusual sweets - jams, compotes and candied fruits will find a special place in the assortment of preserves.
3. Freezing rhubarb is the best way to preserve all the valuable properties of the stems.

Making jam from stems is not much different from the process of making fruit preparations. The stems are rich in pectin, so during storage the delicacy will thicken and become jelly-like. will conquer all lovers of unusual sweets, you can eat it just like that, or you can add it to baked goods.

Ingredients:

• rhubarb – 500 g;
• oranges – 2 pcs.;
• sugar – 300 g.

Preparation

1. Peel the stems from the red film and cut them.
2. Grate the orange zest, chop the pulp into small pieces, without seeds or white film.
3. Mix everything, add sugar.
4. Cook until the rhubarb is translucent and the syrup has thickened.
5. Pour into a glass container, seal, and store in the refrigerator.

This one can be made from the stems alone, but the plant goes well with strawberries, and the time for collecting the stems coincides with the ripening of the berries. To prevent the preservation from exploding during storage, add a little citric acid to each jar. The syrup can be supplemented with spices if desired: cinnamon, cloves or citrus zest. Calculation of ingredients for 1 3-liter jar.

Ingredients:

• rhubarb – 300 g;
• strawberries – 200 g;
• sugar – 1 tbsp;
• a pinch of citric acid;
• water – 3 l.

Preparation

• Place clean strawberries without stems in a jar, add lemon.
• Pour water over rhubarb, add sugar, and boil for 10 minutes.
• Pour the broth with rhubarb pieces into a jar, cover with a lid, and let stand for 10 minutes.
• Pour the syrup into a saucepan, boil it for 10 minutes, pour into a jar and seal tightly.

The best way to prepare rhubarb for the winter is to freeze it. This method allows you to preserve the maximum of vitamins contained in the stems. The preparation is stored for a year and is used in the preparation of compotes, sauces and soup, or complements homemade baked goods, using it as a fresh filling for pies or pies.

Ingredients:

• rhubarb stems – 1 kg.

Preparation

1. Wash the stems, peel off the pink film, cut into large cubes.
2. Dry thoroughly and spread in the freezer in one layer.
3. Once completely frozen, transfer the pieces to an airtight bag or container.

Candied rhubarb - recipe

Candied rhubarb has a long shelf life if properly dried and stored in an airtight glass or plastic jar. The recipe calls for orange zest, but adding it is not necessary; it just makes the treat more rich and flavorful. The remaining thick syrup can be used for cooking compote and jelly.

Rhubarb is a perennial plant with large leaves that grows in the middle zone. Its edible part is greenish-red petioles, fleshy and juicy. Rhubarb leaves are not suitable for food, but many delicious dishes can be made from the petioles. Do you already know how to cook or pie with it? Believe me, there will be options that will surprise you.

From this plant, which is a vegetable from a botanical point of view, you can make marmalade, jelly, compote, jam, pie filling, cream soup, vinaigrette and sauces. The main thing is not to use brass or metal utensils while cooking, as rhubarb can lead to an oxidative reaction. Now you know what you can cook from rhubarb. By the way, this vegetable appears when you can’t even think about other fresh fruits and berries, and becomes an excellent source of vitamins and healthy acids and salts. As a medicinal remedy, rhubarb is used as a natural mild laxative. For people with gastrointestinal problems or dieters, this property is really valuable. Let's talk in more detail about what can be prepared from rhubarb.

Compote with rhubarb

Take a kilogram of petioles, wash them thoroughly and cut them into pieces a couple of centimeters long. Pour in a liter of water and boil for five to seven minutes. To taste, you can add no more than one and a half glasses of sugar, after which you should cook until the petioles soften. If desired, you can add vanillin or vanilla sugar, as well as cinnamon. The taste will be more piquant. This easy-to-make and delicious compote will take the guesswork out of thinking about what you can make with rhubarb.

Kissel with rhubarb

Unlike compote, jelly is thicker and more nutritious. Didn’t you know that you can also make jelly from rhubarb? This is true. To prepare, you need a kilogram of petioles, cut into small pieces, a liter of water, sugar, or cinnamon. Boil the roots for five minutes, rub through a sieve or puree with a blender, add sugar, vanillin and zest or cinnamon. Stir five tablespoons of starch in cold water and, stirring slowly, pour in the rhubarb puree. Heat the mixture to a boil and turn off the heat. Let the jelly cool and serve as a dessert.

Rhubarb sauce

What can be made from rhubarb that is even more unusual? This is the sauce. Take the petioles cut into pieces and boil them until soft. Grind through a sieve or in a blender. Fry some flour in oil, add sour cream, salt, sugar and pureed puree, heat to a boil. This sauce goes well with meat dishes instead of tomato paste. The ratio of products is as follows: for one and a half kilograms of petioles you need to take two teaspoons of flour, one hundred or two hundred grams of sour cream to taste, a teaspoon of salt and a tablespoon of sugar. Rhubarb is also suitable as a dressing. For example, an ordinary vegetable vinaigrette will become more piquant and unusual if you season it with juice from boiled petioles. Boiled rhubarb can be added to soups instead of spinach or sorrel.

Another positive property is that it improves metabolism, so it is a great helper for anyone who wants to lose extra pounds. It is collected in the summer; dishes with it are classified as seasonal. This plant has amazing quality. It cannot be completely consumed. You can cook food only from the stem, but its leaves are considered poisonous and not suitable for food. For cooking, you should choose a strong and elastic base.

Rhubarb is most often found in recipes with these five foods:

Its thickness should be about 2.5 cm. To improve the taste, rinse the stems thoroughly, cut off a couple of centimeters from the bottom, removing fibers trailing behind the knife. Traditionally, recipes for dishes with rhubarb can be found in the section with desserts and baked goods. The thing is that the herb has a sour-spicy taste, somewhat reminiscent of a combination of apple and strawberry. It will perfectly complement baked goods with various berries and fruits. Feel free to add cinnamon, vanilla and other spices if desired. This will make your culinary creation more original and interesting.

Let's figure out what can be prepared from rhubarb and why it is useful. If the standard garden set “tomato + cabbage + cucumber” is boring to hell, you can no longer chew zucchini, beets and carrots, it’s time to switch to exotic vegetables and herbs. We propose to diversify the menu by adding rhubarb to it. The benefits and harms of this plant have been known to doctors and culinary experts in the East since time immemorial; in the Middle Ages it was recognized in Europe; in the 19th century it was brought to Russia. Only for most of our gardeners it is exotic, or even a weed. Admit it, have you tried rhubarb dishes? Surely not. Let's correct the omission with our recipes!

Rhubarb: general information

Rhubarb is a herb that botanists classify as a member of the buckwheat family. But even in official sources there are references to it as a vegetable. About 20 varieties are officially registered, but in nature there are many more of them, which is explained by a high tendency to hybridity. Vegetable and medicinal varieties are distinguished by the shape of the leaves: in the first case they have smooth edges, in the second they are lobed or cut out.

The plant is unpretentious, widespread in Eurasia and the American continent. It is actively cultivated in Britain and the USA. Scope of application: cooking, medicine, agriculture, landscape design.

Large leaves are similar to, they are fed to livestock and used in making compost. The ripe fruit resembles a nut. From a medical point of view, the root is useful. The nutritional value is characteristic of rhubarb stems; it is from them that sweet and sour desserts and other delicacies are made. The buds are also used in cooking, but rarely, as a delicacy.

Collection time is the entire warm period, but with the following condition: the plant should not bloom, the buds are cut off in the state of a microscopic embryo. The correct answer to the questions about what kind of rhubarb to eat, when you can eat rhubarb: all year round (in winter in the form of candied fruits and jam). True, the taste of the stems varies depending on the season.

In early spring they are sweetish due to the content of malic acid; in mid-summer the sourness is more pronounced as the organic formula changes. Greenery lovers experiment with young leaves filled with juice from May to July. The roots are dug up in September. Their preparation involves several stages:

• washing;
• removal of thin “hairs” and damaged segments;
• cutting;
• drying.

What are the benefits and harms of rhubarb

Let's figure out the benefits and harms of rhubarb. Both the tops and roots of this wonderful plant are beneficial for the body. They are used in both folk and traditional medicine.

Rhubarb root contains glycosides, oxalic and chrysophonic acids, tannins, and resins.
Basic properties:

• antiseptic;
• urinary and choleretic;
• vasoconstrictor;
• stimulating peristalsis.

The effect on the intestines depends on the dosage of the medicine. In small quantities (≤ 0.5 g) it strengthens, in large quantities (≈ 2 g) it has a laxative effect.

The roots, ground into powder, with the addition of vinegar, honey or lemon juice, are used in home cosmetology. Skin-whitening masks and tonics, lotions against acne and pustules are prepared from them.

Doctors explain the beneficial properties of the stems by the content of pectin (3.2%), vitamins C (at a concentration of 10 mg / 100 g), and in smaller quantities B, E, PP, and organic acids (oxalic, malic, succinic). An important trace element is iron. Among the macroelements, doctors especially highlight calcium, phosphorus and magnesium. Calorie content 16-26 kcal.

Medicines and dishes containing this herbal component are recommended for increasing immunity during acute respiratory infections, stabilizing digestion and gently cleansing the intestines, strengthening bones and vascular walls, for anemia and respiratory pathologies.

According to unverified data, medicines are prepared from the plant that help with oncology. It is recommended to athletes to build muscle mass.

Beautiful girls wipe their faces with freshly squeezed juice, nourishing the skin with vitamins and whitening it.

Rhubarb leaves do not have medicinal properties. They are rarely used in cooking, as an unusual filling for pies or a secret ingredient in a salad with herbs.

Like any medicinal herb, this one has contraindications for use, namely:

• internal bleeding, including heavy menstruation;
• haemorrhoids;
• urinary and cholelithiasis;
• hyperacid pathologies of the stomach and intestines.

Due to a possible violent reaction of the digestive organs to pectins, the plant is not recommended for pregnant women, nursing mothers, or people recovering from any abdominal surgery.

The easiest way to use it is to peel fresh young petioles and chew them, dipping them in sugar or honey.

What to cook deliciously with rhubarb? From the stems with a variety of additives you can prepare many variations of fillings for pies, buns, muffins and other baked goods. The same product will become a piquant highlight of homemade ice cream, compote, and jelly. In addition to desserts, it is added to first courses and appetizer salads.

Now let's move on to the recipes.

Rhubarb compote

This is not just a tasty drink, but also a wonderful tonic; rhubarb compote will help you quickly recover from a hangover.

Ingredients:

water - 3 l, petioles - 0.4 kg, sugar or honey - to taste.

To enhance the taste, you can add any sour or sweet berries, apples, citrus fruits, mint, ginger.

Preparation:

Boil purified water with sugar or honey in a large saucepan;
add stems and berries;
cook for 15 minutes.

When using citrus components, first squeeze them out and mix the pulp with raw water. The zest is placed in the compote 3-5 minutes before readiness (as well as mint).

Rhubarb salad

What else can you make with rhubarb? There are many variations of hearty and light rhubarb salads. Taste characteristics depend on auxiliary ingredients and dressing. For the latter, you can use lemon juice and vegetable oil, honey and cream, yogurt, and complex hot sauces.

We offer the simplest recipe for a spring “green” salad made from rhubarb leaves. Preparing this dish takes a couple of minutes, but it quickly fills you up, stimulates your appetite, and cleanses your intestines.

All you need is:

Wash the young leaves thoroughly, cut into strips and season.

For those who do not have weight problems, we recommend adding cream and sugar to the green mass (2 tablespoons per 300 g of phytoingredients). Gentlemen who are on a diet use lemon juice and a drop of honey for dressing to somehow sweeten their lives.

Vegetarian rhubarb soup

Trendy rhubarb soup recipe:

Boil 400-500 g of stems cut into barrels in a liter of water (until they become soft);
add the same amount of liquid;
add 25 g of starch;
keep on fire until thickened, stirring constantly;
salt and sweeten at the same time (100 g of sugar).

To enhance the taste, you can season with cinnamon.

For those who don’t like to experiment, we offer a simpler recipe.

Boil stalks, carrots, potatoes, parsley and green peas in water. Naturally, root vegetables must first be peeled and cut.
Salt the vegetable broth.
Remove the petioles and finely chop them mixed with hard-boiled eggs. Add the resulting mass + greens to the soup a few minutes before it is ready.

Making rhubarb jam

Preparations such as rhubarb jam are made in early summer, before the plant is filled with oxalic acid.

Ingredients:

peeled stems and sugar in equal proportions, for example, a kilogram of both.

Preparatory stage.

Wash the stems, dry them, chop them into large cubes.
Place the dough in a plastic bowl, cover with sugar, and set aside for 24 hours.

Preparation.

Pour the settled mass into a copper basin or tin pan.
For lovers of thick jam and marmalade, we recommend adding pectin or marmalade.
Bring to a boil over low heat.
Boil for 15 minutes.
Pour into pre-pasteurized jars. You can close it with either metal or plastic lids. Store in the basement or refrigerator.