14 best recipes for preparing rhubarb preparations for the winter

In spring, rhubarb is one of the first to ripen. It is not only used in season, but also prepared for future use. The vegetable has a sweet and sour taste and is perfect for canning. The pods contain substances that are beneficial to human health, especially in winter. There are a lot of recipes and preparations of young rhubarb for the winter. Preserves, jellies, and compotes have an original taste. Skilled housewives prepare marmalade, pastille, and sauce from the stems.

Features of harvesting rhubarb for the winter

In all recipes, rhubarb is cleaned, blanched, cut into pieces, the leaves are not used.

How to choose the right ingredients

Young pods are chosen; they release a lot of juice.

Preparing containers for the start of the process

Glass containers are sterilized over steam in the oven.

Harvesting methods

The best recipes for making rhubarb for the winter: marmalade, jam, preserves, hot sauce.

Rhubarb jam

To make jam for 1 kilogram of rhubarb, you will need 900 grams of sugar.

1. Vegetables are peeled and cut into small pieces.
2. Cover with sugar and immediately put on fire.
3. After 10 minutes, add the pulp of orange and lemon, after removing the zest from them, which is sent to the vegetables.
4. Use a blender to transform the contents into a homogeneous mass.
5. Cook for another 25 minutes.

The jam is placed in half-liter jars and sent to sterilize for 10 minutes after the water boils. Yield: 3 cans.

Homemade syrup

The syrup is prepared in two ways. Juice is obtained from 1 kilogram of rhubarb. Add 800 grams of sugar and boil by half.

In the second option, the unpeeled pods are cut into pieces and combined with a glass of water. Boil for 5 minutes, leave covered until completely cooled. Pass through a colander, then through gauze. Add sugar to the juice and cook until tender.

Candied fruit

The pods are cleaned, blanched for 1 minute, and only then weighed. For every kilogram you will need 1.4 kilograms of sugar.

1. Rhubarb is cut into pieces, 2 centimeters thick.
2. Place a container on the stove, pour 300 grams of water and sugar.
3. Throw vegetables into boiling syrup, boil for 5 minutes, turn off the gas, and leave.
4. After 12 hours, bring to a boil again and leave.

The procedure is continued 3 times.Take out the candied fruits and let the syrup drain. Dry in the oven at 35-40 degrees for 5 hours. The simplest way is a vegetable dehydrator. They will dry for 3 days at room temperature. Candied fruits should not be wet. The finished pieces are sprinkled with powdered sugar and sealed tightly.

Sweet marshmallow

The same amount of sugar is used for one kilogram of pods. The pieces are boiled and passed through a colander. Spread the mixture in a thin layer on a tray and dry in an electric dryer. Cinnamon, vanilla or mint are added for flavor.

Rhubarb juice

Young petioles are used for juice. The product is cut, blanched, and quickly placed in cold water. Then grind through a colander to obtain juice. The simplest way to prepare it is to use a juicer or juicer.

Jelly

One kilogram of chopped pods is placed in 0.5 liters of water. Boil until soft, leave for 2 hours. Strain the water, add 0.5 kilograms of sugar, 3 tablespoons of lemon zest, and bring to a boil. Remove from the stove. At this time, 20 grams of gelatin are sent for swelling. Then they are thrown into syrup and poured into jars, sealed. There is no need to sterilize.

Homemade puree

For 2.5 kilograms of peeled rhubarb you will need 1 kilogram of sugar. The pods are boiled and ground through a sieve. The puree is sterilized for 10 minutes.

Jam with strawberries

The finished jam will acquire a unique forest taste if you add strawberries during cooking.

Delicious compote

While blanching the pods, do not pour out the water - it will make a delicious compote. Especially if you add sugar and blueberries for flavor and color.

Jam

The amount of sugar and rhubarb is taken in equal parts. The pods are cleaned, cut into pieces, and covered with sugar. When the sugar has dissolved, put the pan on the fire.The jam is boiled for 20 minutes, poured into jars and sealed.

Sauce

Pour a glass of water with 4 tablespoons of sugar into a saucepan. After boiling, add 3 young stalks, 5 cloves of mature garlic cut into slices, and ginger to taste. Boil for a few minutes, turn off the heat.

Add:

• zest;
• juice of 1 orange;
• 10 chopped rhubarb pods;
• 1 hot pepper;
• salt to taste.

After half an hour, put it back on the fire and cook for 10 minutes. Set aside the sauce until it cools completely. Boil again and cool several times until the sauce reaches the consistency of sour cream. At the last dose, pour 3 tablespoons of apple cider vinegar 6%, put into jars, and seal.

Marmalade

The main ingredient is taken in equal quantities with sugar. Boil for 15 minutes. Add spices: cinnamon or vanilla. You can change the color with currant juice.

Dried rhubarb

Ripe stems are cut into pieces, dried in the sun, covered with gauze, in an electric dryer or oven (90 degrees).

Dried delicacy

The petioles are sprinkled with sugar until the juice appears. The pods are taken out of the syrup and sent to dry in the oven at a temperature of 60 degrees. The dried delicacy is stored in linen bags.

How to store rhubarb in the freezer

Rhubarb is frozen in syrup, juice, or dry form.