What to cook with strawberries and rhubarb? TOP 5 delicious recipes with photos at home. Culinary advice. Video recipes.
Rhubarb is an amazing plant, where only the stems are the edible part, and the leaves are considered poisonous. Rhubarb is most often used for desserts due to its sour-spicy taste, which at the same time resembles an apple and a strawberry. Although in Europe and the USA, salads, sauces, side dishes for meat and fish are prepared with it, soups are cooked. Rhubarb goes well with apples, peaches, pears, berries, ginger. However, it is most commonly found in strawberry dishes. Strawberries and rhubarb are a classic combination for making sweet pastries, compotes, jelly, preserves, jam, pies. This article offers a selection of recipes for strawberries and rhubarb.
Strawberries and rhubarb - cooking secrets
- The wild rhubarb season runs from June to July. But it is grown in greenhouses all year round.
- Greenhouse rhubarb stems are non-fibrous and therefore do not need to be peeled before use.
- When buying, choose a strong, elastic rhubarb with stems no more than 2.5 cm in diameter.
- Before using the rhubarb, wash and cut off 2-3 cm of the lower stems. If fibers are pulled behind the knife, remove them.
- Rhubarb stalks are very useful. They contain many vitamins, trace elements and saccharides with high nutritional value.
- Rhubarb is indispensable for dietary nutrition, 100 g contains only 18 Kcal.
- For fresh rhubarb, use young, thin-skinned petioles.
- Do not buy very large strawberries, their stalks often remain greenish. Most often these are imported greenhouse fruits, harvested immature. These berries have a firm middle and no aroma. And after picking, the strawberry itself does not ripen.
- Give preference to small strawberries grown in our area. They are fully ripe with a sweet taste and fresh aroma, which is a sign of the ripeness of the fruit.
- The fruit stalks of the berries should be fresh with bright green leaves, and the berry itself should be dense, without spoilage.
- Store strawberries for up to 2 days in a cool place. In this case, it is desirable that the berries do not touch each other. Otherwise, they may start to rot.
- When stored for a long time, strawberries lose their flavor.
- Do not wash the strawberries under a strong pressure of water, otherwise the berries will be damaged, crumpled, and will lose some of the aroma, vitamins and minerals. Pour strawberries with water in a container and let sit for a few minutes. Then pat dry on a kitchen towel.
- Remove the stem from the strawberries after washing so that the berries do not become watery.
- For desserts with fresh strawberries and rhubarb, use powdered sugar, it dissolves faster than sugar.
Strawberry Rhubarb Pie
Sour strawberries make a delicious pie, and if you add rhubarb, you just get the perfect dessert. The main thing for strawberry-rhubarb pie is to use strong strawberries so that they do not turn into mashed potatoes in baking.
- Caloric content per 100 g - 469 kcal.
- Servings Per Container - 12
- Cooking time - 1 hour 15 minutes
Ingredients:
- Butter - 100 g (for streisel), 200 g (for dough), plus for greasing the mold
- Brown sugar - 70 g (for Streisel), 2 tbsp. (for test)
- Powdered sugar - 200 g
- Baking powder - 1 tsp
- Eggs - 3 pcs.
- Salt - 0.25 tsp (for Streisel), 0.25 tsp (for test)
- Flour - 300 g (for streusel), 400 g (for dough)
- Vanilla - 1 tsp
- Strawberry - 225 g
- Rhubarb - 225 g
Making the Strawberry Rhubarb Pie:
- Combine melted butter, sugar and salt to make Streisel. Add flour and stir with a fork until crumbs are formed and refrigerate.
- For the filling, combine rhubarb cut into 1 cm slices, strawberries in medium pieces, sugar and 100 g flour.
- For the dough with a mixer, beat the butter at room temperature with powdered sugar until fluffy and light in color. Continuing to beat the mixture, add one egg and one vanilla. Then add the flour mixture made with the remaining flour, baking powder, and salt.
- Line a baking dish with parchment paper, brush with oil, flour and pour out the dough. Spread the fruit mixture on top, and put the streusel on top of it.
- Preheat the oven to 175 ° C and bake the strawberry and rhubarb pie until golden brown for 50-55 minutes.
- Once completely cooled, remove the parchment paper, cut into pieces, dust with powdered sugar and serve with whipped cream.
Rhubarb and strawberry compote
For many, it is easier to buy ready-made fruit drink or juice. However, homemade compote can never be compared to a purchased product. Rhubarb and strawberry compote will appeal to both adults and children.
Ingredients:
- Rhubarb - 400 g
- Strawberry - 250 g
- Sugar - 200 g
- Water - 3 l
Making rhubarb and strawberry compote:
- Peel the rhubarb, wash the strawberries and remove the stalks. Cut the fruits into large pieces of 2-3 cm.
- Boil water, add sugar and after 5 minutes add rhubarb.
- Bring to a boil again, cook for 3 minutes and add strawberries.
- Chill the drink and start tasting.
Rhubarb and strawberry compote for the winter
A delicious drink and a medicinal drug - a compote of rhubarb and strawberries for the winter. These plants complement each other well with taste and healing properties. Thanks to the citric acid contained in the rhubarb, the compote will retain its bright color.
Ingredients:
- Rhubarb - 350 g
- Strawberry - 600 g
- Sugar - 400 g
Cooking rhubarb and strawberry compote for the winter:
- Wash the stem of the rhubarb, peel the tough fibers and cut into cubes.
- Wash firm and dense strawberries and remove sepals.
- Put rhubarb with strawberries in a sterilized 3-liter jar so that the jar is 1/3 full.
- Pour boiling water into the jar to the brim and leave for 15 minutes.
- Drain the water into an enamel pot, add sugar and bring to a boil.
- Pour the syrup into jars and roll up with clean lids.
- Turn the cans over, wrap them in a warm blanket and leave to cool completely. Store the workpiece in the pantry.
Rhubarb jam with strawberries
Unusually delicious rhubarb and strawberry jam. It is prepared very quickly, according to the principle of a five-minute jam. Therefore, it has a beautiful color and great taste.
Ingredients:
- Strawberry - 1 kg
- Rhubarb - 1 kg
- Sugar - 1, 2 kg
- Lemon - 1 pc.
Making Strawberry Rhubarb Jam:
- Peel the rhubarb, cut into small pieces, cover with sugar and leave for 2-3 hours.
- When the rhubarb starts up the juice and the sugar dissolves, put it on the fire, boil and simmer.
- Slice the strawberries and add to the rhubarb after boiling for 10 minutes.
- Continue cooking the jam for 20 minutes.
- Add the juice of one lemon 2 minutes before the end of cooking.
- Put the finished jam in sterile jars and roll up with clean lids.
- Turn the jars onto the lid, wrap them in a blanket and leave to cool slowly.
Rhubarb sangria with strawberries
White wine sangria with strawberries and rhubarb is the best summer drink that is very easy to make at home. Medium quality wine is suitable for the recipe, while the drink will turn out to be fresh and tasty.
Ingredients:
- Sugar - 1/2 cup
- Water - 1 tbsp.
- Rhubarb - 4 pcs.
- Freshly squeezed orange juice - 1 tbsp
- Strawberry - 950 g
- Ginger Ale - 4 tbsp
- White wine Sauvignon Blanc - 750 ml
- Ice to taste
- Lime and mint - for serving
Making Rhubarb Sangria with Strawberries:
- Combine sugar with water in a saucepan and boil.
- Remove pan from heat, stir and add chopped rhubarb stalks.
- Leave to cool to room temperature, then refrigerate for 30 minutes.
- In a large pitcher, combine orange juice, strawberries, chilled rhubarb syrup, ginger ale, and white wine.
- Serve sangria in tall glasses over ice, garnished with lime slices and fresh mint sprigs.
Video recipes:
Strawberry and rhubarb jam.
Rhubarb and Strawberry Pie.
Strawberry and rhubarb jam.
