Rhubarb wine is a wonderful taste of childhood

Many, probably, know how pleasant it is to sit in the long winter evenings by the TV with a cup of fragrant tea and there is an unusually tasty jam reminiscent of a distant childhood. In my culinary notebook there is a wonderful recipe that I got from my mother. This is rhubarb jam with lemon. Prepare such a delicacy by everyone's strength, because you can grow rhubarb without much trouble, and buy is not a problem. And jam turns out not only tasty, but also very useful and practical.

Useful preserves

We recall the unusual jam in the cold autumn, which is often accompanied by cold and infectious diseases. Rhubarb contains ascorbic acid , malic acid, rutin, pectin substances that successfully cope with autumn ailments, slow down the aging process of the whole organism and are good for the skin (prevent the formation of early wrinkles). Then we take out of the pantry a summer-smelling jam from rhubarb, the use of which is obvious and undeniable.

Uniqueness of the plant

Rhubarb is not an easy product. Most often, his petioles are used to make compotes and fillings for pies. But this useful plant can be used much more widely. Tasty soups, vegetable stew, vitamin salads, side dishes to meat dishes, sauces, desserts - these are the possibilities of this unique plant. But the favorite is still jelly and boiling from rhubarb. In this form it can be harvested and for future use, and then all winter to feast on yourself and treat your friends. How to cook this miracle?

We cook rhubarb cooking

Only young rhubarb is used for food. It is much tastier and reminds of Antonov's apples. Old petioles are unsuitable, because they are dominated by oxalic acid, the presence of which in the human body in excess is undesirable. To prepare a delicious dessert, you need to take 1.5 kg of young rhubarb stems, peel them from the upper peel, cut into small pieces and cover with sugar (1300 g) overnight. Since there is a lot of water in the plant, then by morning all the sugar will melt, the rhubarb will let down the juice, and we will be able to start cooking. We merge the syrup and boil, in the process with the syrup it is necessary to remove the foam. Then pour hot rhubarb syrup and boil on low heat for about 10 minutes. Do not forget to stir all the time so that it does not get burnt. We remove it from the heat and allow it to cool for several hours. This action will need to be done three times. The second and third time, the rhubarb is cooked a little longer, about 20 minutes. With such a long heat treatment, the rhubarb retains its vitamin and taste qualities. When cooking for the third time in the jam, add lemon based on 1 kg of rhubarb - 1 lemon. Citrus needs to be cleaned, grated on a grater, squeezed juice from the pulp. Ready-made hot rhubarb cooking is poured into prepared sterilized jars, wrapped and left in such a shape until they cool down completely.

And in the winter, having opened a jar with fragrant delicacy, you can enjoy the unique taste and treat your friends. Delicate little pieces of rhubarb, soaked in syrup of sugar, with a slight touch of sourness, are sure to appeal to dessert lovers.