What to cook from rhubarb at home? The best TOP-9 recipes for rhubarb dishes. Chefs' advice and the subtleties of cooking. Video recipes.
Rhubarb is considered a gourmet plant because it is a vegetable by birth, but a fruit to taste. Although at first he took root not in the kitchen, but in the pharmacy. Since tinctures and solutions were made from its medicinal root. But today rhubarb stalks are used in cooking. Still, rhubarb dishes are still not common. And in vain, because it has a large palette of original tastes, tart and fruity sourness with a high content of succinic and malic acid. It is very healthy and easy to prepare, and thanks to its juiciness and freshness, rhubarb recipes are ready to compete even with strawberries and raspberries. This material contains the TOP-9 best recipes for cooking rhubarb dishes with a photo.
Cooking Tips & Chef Secrets
- The first shoots of rhubarb appear in late spring, but only by the middle of summer they turn red, gain juice and acquire a taste reminiscent of Antonovka. By the end of August, its stems grow old, becoming fibrous and accumulate excess oxalic acid, which irritates the stomach. Leaves are generally dangerous to eat, because oxalic acid in them is even more than in the stems.
- In greenhouses, rhubarb is grown all year round, its stems are not fibrous, and they can not be peeled before use.
- Plucked stems are not stored for a long time, they begin to wither and dry out. But if they are tightly wrapped in plastic wrap and sent to the refrigerator, then they will be stored for another week.
- In our country, bright red rhubarb stalks are classified as fruits and are used to make compotes, preserves, fillings and desserts. In Europe and the USA, in addition to desserts, rhubarb dishes are prepared, such as salads, side dishes, stews, and first courses.
- Rhubarb is combined in dishes with apples, strawberries, peaches, pears, berries, ginger.
How to peel rhubarb
- Buy petioles that are strong and resilient, at least 25 cm long and no more than 2.5 cm in diameter.
- Rinse the rhubarb well with running cold water and leave to drain.
- Remove the leaves from the stems.
- Cut off the top and bottom of the stem of the plant by 2-3 cm.
- Begin to clean it from the concave side. Hook the peel with a knife and pull. It will come off easily. If at the same time fibers are pulled behind the knife, be sure to remove them with an ordinary knife or a knife for peeling vegetables.
- In the middle of the stem, the skin may break off, then pick it up again with a knife and pull it to the end.
- From the other sides of the rhubarb stalk, the peel is easily removed; it is enough to pick it up once with a knife and pull it.
- Continue peeling the entire circumference of the stem.
- Rhubarb is chopped for dishes, usually in pieces of 1-1, 5 cm.
- For recipes, it is used raw. Or blanch in boiling water for 1-2 minutes, then put it on a sieve and cool under running water. After the water is drained, use the rhubarb for cooking.
Rhubarb Cupcakes with Yogurt
A true spring vegetable, rhubarb is used as a filling in muffins. Thanks to this, tender baked goods with rhubarb have a special taste and delicate sourness.
- Caloric content per 100 g - 305 kcal.
- Servings - 12
- Cooking time - 40 minutes (15 minutes to prepare, 25 minutes to cook)
Ingredients:
- Butter - 125 g
- Corn flour - 0.5 tbsp.
- Baking powder - 1.5 tsp
- Wheat flour - 2 tbsp.
- Rhubarb - 150 g
- Sugar - 130 g
- Yogurt - 125 ml
- Eggs - 2 pcs.
Making yogurt rhubarb muffins:
- Combine sugar with eggs and a mixer, beat for 2-3 minutes until an airy foam forms.
- Melt the butter in the microwave or steam bath and cool. Do not bring to a boil.
- Add yogurt and melted butter to the egg mixture.
- Add flour (wheat and corn) and baking powder.
- Beat everything with a mixer until a homogeneous mass without lumps is formed.
- Peel and cut the rhubarb into small pieces.
- Send it to the dough and stir in.
- Grease the molds with butter and fill them with dough.
- Send the rhubarb yogurt muffins to bake in a preheated oven to 180 ° C for 20-25 minutes.
Rhubarb salad with raisins and nuts
Rhubarb salad with apple attracts with piquancy, rather unusual and original taste. Rhubarb stalks give the dish a delicate sourness, raisins - sweetness, and nuts - satiety. This appetizer salad will appeal to lovers of new flavor combinations.
Ingredients:
- Rhubarb - 100 g
- Dark raisins - 35 g
- Walnuts - 4 tbsp l.
- Sunflower seeds - 4 tablespoons
- Sweet and sour apples - 1 pc.
- Ground black pepper - a pinch
- Sour cream - 4 tablespoons
- Lemon juice - 1 tsp
- Salt - a pinch
Cooking Rhubarb Salad with Raisins and Nuts:
- Sort out the raisins, rinse and cover with boiling water for 3 minutes so that it is steamed. Then drain the water and dry the berries with a paper towel.
- Fry sunflower seeds in a dry hot frying pan until golden brown.
- Fry the walnut kernels in a pan and chop coarsely with a knife.
- Peel the rhubarb, cut into very thin slices, sprinkle with salt and stir.
- Wash the apples, peel with a seed box, cut into thin cubes, sprinkle with lemon juice and stir.
- Combine rhubarb, apples, nuts, sunflower seeds and raisins.
- Season everything with sour cream, pepper and stir.
Rhubarb kvass with mint
Kvass can be made not only from bread, but also from berries and fruits. A special place is occupied by an interesting kvass made from rhubarb and fresh mint. It has a very refreshing aroma and pleasant delicate taste. At the same time, it turns out to be as vigorous as the classic bread kvass.
Ingredients:
- Water - 2 l
- Dry yeast - 1 g
- Fresh mint - 10 g
- Rhubarb - 400 g
- Sugar - 0.5 tbsp.
Making kvass from rhubarb with mint:
- Peel and cut the rhubarb.
- Pour water into a saucepan and lower the rhubarb.
- Bring everything to a boil and cook for 5 minutes.
- Add sugar, stir to dissolve completely, and remove from heat.
- Strain the drink through a fine sieve.
- Add washed mint leaves to hot compote, cover and leave to infuse until cooled.
- Remove the mint leaves from the pan, add yeast and stir well.
- Leave the rhubarb kvass with mint to infuse at room temperature for 12 hours.
- Then bottle it and refrigerate it for 3 days.
Sweet milk rhubarb soup
The sweet milk rhubarb soup will be especially appreciated in the summer heat. After all, it can be served not only hot, but also cold. Fragrant, with pleasant sourness and unobtrusive sweetness. Both adults and children will like it.
Ingredients:
- Milk - 50 ml
- Rhubarb - 250 g
- Eggs - 1 pc.
- Dark raisins - 3 tablespoons
- Star anise (anise) - 2 stars
- Water - 1 l
- Cinnamon - 1 stick
- Sugar - 4 tablespoons
- Vanilla sugar - 10 g
- Grain crispbreads - 6 pcs.
Making Sweet Milk Rhubarb Soup:
- Peel the rhubarb, cut into small slices and place in a pot of water.
- Bring to a boil over high heat, reduce the temperature and simmer, covered for 4-5 minutes, until soft.
- Break the rye bread into pieces and add to the saucepan.
- Wash the raisins and send them after the bread.
- Season the dish with sugar, add a cinnamon stick and star anise stars.
- Bring to a boil and simmer over low heat for 2 minutes.
- Remove the star anise cinnamon and discard.
- Separate the eggs into white and yolk.
- Combine the yolk with milk, whisk and add to the soup, stirring constantly.
- Bring to a boil and simmer over low heat for 1 minute.
- Beat the protein with vanilla sugar with a mixer to a stable foam.
- Pour ready-made sweet milk rhubarb soup into bowls and in each serving, put a small lump of whipped protein.
Common jam
Previously, rhubarb was harvested only in this way - ordinary jam was cooked from it. Such a thick delicacy is perfect as a filling for pies and pies.
Ingredients:
- Rhubarb - 1.5 kg
- Sugar - 2 kg
- Water - 2 tbsp.
Cooking regular jam:
- For syrup, dilute sugar with water and simmer for several minutes on the stove over low heat.
- Peel the rhubarb, cut into pieces, pour over the syrup and cook for 25 minutes, stirring with a wooden spoon.
- Turn off the heat and set the jam for 12 hours at room temperature.
- Then return it to low heat again and cook until thickened.
- If a drop of ready-made jam does not spread, then the rhubarb jam is ready.
- Pour hot into clean jars and cap with lids.
Candied rhubarb
An amazing homemade treat - candied rhubarb. Outwardly, they are not particularly attractive, but their pleasant sweet-sour notes, at the same time soft and elastic texture, will appeal to all eaters.
Ingredients:
- Water - 300 ml
- Rhubarb - 1 kg
- Sugar - 1, 2 kg
- Powdered sugar - 2 tablespoons
Cooking candied rhubarb:
- Peel the rhubarb and cut into 2 cm pieces.
- Heat water in a saucepan and blanch the slices for 1 minute. The rhubarb will immediately change color and brighten. Then remove the slices with a slotted spoon.
- In a large saucepan, combine the sugar and water and bring the syrup to a boil, stirring occasionally.
- Place the blanched rhubarb pieces in the hot syrup and simmer at a minimum boil for 5 minutes.
- Leave the mass to cool completely and infuse for 10-12 hours.
- Then put it back on the stove and cook for 5 minutes. Insist again for 10-12 hours.
- Repeat the same procedure 1 more time for a total of 3 cycles. During this time, the rhubarb will decrease in size and become translucent.
- Throw it on a sieve to drain the syrup, and leave it there for 3-4 hours. Leave the syrup as is or boil until thicker. It can be used instead of sugar for preparing compotes and drinks, soaking cakes and preparing granola.
- Line a baking sheet with parchment and place the rhubarb pieces in one layer.
- Send it to dry in the oven at 100 ° C for 5 hours, or dry it at room temperature for about 3-4 days.
- Ready candied fruits are not wet, but soft and plastic. To prevent them from sticking together, sprinkle them with powdered sugar and store at room temperature.
Cream pie with rhubarb
Sweet crumbly cake with butter cream and rhubarb pieces is a very tasty, aromatic and tender pastry. Especially if the cake is served warm with a scoop of vanilla ice cream.
Ingredients:
- Butter - 100 g for the dough, 0.5 tbsp. for lubricating the mold
- Salt - a pinch
- Sugar - 3 tablespoons for the dough, 3 tbsp. for cream
- Eggs - 2 pcs. for dough, 3 pcs. for cream
- Flour - 250 g
- Baking powder - 1 tsp
- Cream - 2 tablespoons for dough, 150 ml for cream
- Vanillin - 1 tsp
- Milk - 150 ml
- Brown sugar - 100 g
- Rhubarb - 600 g
Making a cream pie with rhubarb:
- For the dough, sift the flour, combine with sugar, salt and baking powder. Add eggs, chopped butter and cream. Knead to a smooth and uniform dough. Roll it into a ball, cover with a towel and refrigerate for 45-60 minutes.
- Roll out the dough in a thin layer, put it in a baking dish with oiled, pierce with a fork in several places, cover with parchment and cover with beans.
- Preheat the oven to 190 ° C and bake for 20 minutes. Then remove the parchment and beans and return to the oven for another 5 minutes.
- Wash the rhubarb, cut into 6-7 cm pieces, place in a baking dish, sprinkle with sugar, cover with foil and bake at 180 ° C for 15 minutes. Then remove the foil and bake for another 5 minutes until tender. Spread the baked pieces over the base of the pie.
- For the cream, pour the cream and milk into a saucepan and add the vanillin. Stir, bring to a boil and remove from heat.
- In a bowl, use a mixer to beat the sugar and eggs, and while beating, pour into the hot milk mixture. Toss and pour the cream on top of the rhubarb. Send the cake to bake for 30-35 minutes for the cream to set.
- Cool the baked goods in a mold, then transfer to a serving platter.
Kefir rhubarb pies
Delicious pies with juicy, sweet and sour filling will appeal to both adults and children. The rhubarb filling turns into a delicate cream during baking. If desired, it can be supplemented with cinnamon or dry ginger.
Ingredients:
- Kefir - 1 tbsp.
- Vegetable oil - 0.5 tbsp.
- Dry yeast - 1 sachet (9 g)
- Salt - 1 tsp
- Sugar - 1 tablespoon for dough, 80 g for filling
- Flour - 3 tbsp.
- Rhubarb - 300 g
- Eggs - for lubrication
Cooking rhubarb pies from kefir dough:
- Peel the rhubarb, chop finely, cover with sugar (4 tablespoons) and leave to stand to let the juice flow.
- Add 100 ml of water to the rhubarb, put on fire and cook until softened for about 5 minutes. No longer, otherwise the rhubarb will creep. Throw the finished rhubarb in a colander and let it cool.
- For the dough, heat the kefir with vegetable oil slightly in the microwave to room temperature. Pour into a cup, add yeast, sugar, salt, flour and knead the dough.
- Cover the dough with a towel and leave in a warm place for half an hour to rise. Then knead again.
- Divide the dough into equal parts and roll them into a flat cake, on which put the filling and sugar (1 tsp).
- Pinch the dough, turn the pie seam side down and place on a greased baking sheet.
- Let it sit for 10 minutes, then brush the surface with a beaten egg and place the baking sheet in a preheated oven to 180 degrees for 25 minutes.
Freezing rhubarb for the winter
Since the rhubarb season ends quickly enough, and you want to feast on delicious rhubarb dishes all year round, you need to freeze it. How to freeze rhubarb for future use, we will find out in the next recipe.
Ingredients:
Rhubarb - any amount
Cooking frozen rhubarb for the winter:
- Wash rhubarb, dry, peel and cut into small pieces.
- Arrange the pieces in a single layer on a kitchen counter and place in the freezer for 1 hour.
- Put the frozen pieces of rhubarb in portions in special bags for freezing, squeezing the air out of it as much as possible. Better to freeze in portions at a time of cooking.
- Store the rhubarb in the freezer.
- Frozen rhubarb, like fresh rhubarb, is used to prepare all dishes: pies, preserves, compote, jam, wine, casseroles, jelly.
