Compote of rhubarb and other dishes from this plant

Who does not know a wonderful large-leaved plant, similar to a burdock, which has a wonderful taste and a mass of useful substances? Long before the first fruits and berries appear in the spring, green leaves and rhubarb cuttings can please your loved ones. After all, in the hands of this mistress, they turn into delicious treats. Dishes from rhubarb are very popular in the Baltics, less common in Belarus and Russia.

Edible part of the plant - fleshy long cuttings, with a reddish-violet or bright green color. They need to be collected once a week, otherwise they become rude and tasteless. This frost-resistant and hygrophilous plant, which can be eaten from the beginning of May to the end of September.

Cuttings quickly fade, so they need to be stored in the refrigerator and quickly enough after the collection to cook a dish of them. Rhubarb gives a rich space for culinary creativity. From it you can make marmalade, jelly, jam, vinaigrette, stuffing for pies, compote of rhubarb, salads, soup-puree and so on.

This product is incredibly useful - it contains vegetable sugar, organic acids, vitamin C, salts of phosphorus, potassium, magnesium. Rhubarb has a pleasant, sourish taste. There is a restriction: to prepare dishes selected dishes made of iron or brass, can not be used, otherwise it will oxidize. Among other things, rhubarb is widely used in dietary nutrition, since it is a mild laxative.

Top recipes

Compote of rhubarb

One kilogram of petioles thoroughly rinse, and then finely chopped into cubes, add a liter of water and boil, add sugar and cook until soft. Since the aroma of the rhubarb is soft enough, we add a little lemon, vanilla or cinnamon to taste. Cool and serve to the table.

Kissel from rhubarb

One kilogram of petioles washed, cut into cubes, pour a liter of water and boil until soft. Spread on a sieve and rub it to a consistency of mashed potatoes. We introduce sugar, vanillin, cinnamon or orange or lemon zest to taste. Dissolve in a glass of cold water five tablespoons of starch and pour this mixture into the rhubarb mass. Boil and cool.

Sauce for meat or rhubarb fish

Wash and cut the cuttings and boil in water until soft. Only then they must be wiped. Fry two tablespoons of flour in oil, add sugar, salt, and then enter mashed rhubarb, carefully mixing everything. Boil. This sauce will replace mayonnaise or tomato sauce.

Preserved rhubarb stew

If we are preparing compote for future use, higher requirements are imposed on preliminary preparation. Young rhubarb stems should be loosened from the film and hard fibers, cut into small blocks and lowered into cold water for at least 10 minutes. Now for a few minutes we lower the pieces of rhubarb into boiling water, catch it with a noise and put it in pre-prepared cans. Fill the boiled rhubarb with sugar syrup. The recipe for making syrup from rhubarb is as follows: 400 g of sugar pour a liter of water and bring to a boil and complete dissolution. In the syrup, you can add spices: cinnamon, cloves, citrus peel. Sterilize the jars together with compote and send to storage.

Compote of rhubarb with apples

You will need: for three hundred grams of rhubarb stems - two hundred and fifty grams of apples, sugar to taste.

Rhubarb pick, clean, rinse well and cut into neat pieces. Cut the apples into slices, remove the core. Pour the rhubarb and apples with water and boil for ten minutes. Add sugar to taste, stir and turn off the fire. Serve to the table chilled. Compote perfectly quenches thirst.

Let this humble plant become a wonderful and useful friend on your table.