Got many fans. Of the 40 popular plant species, only 6 are cultivated for culinary purposes. The most common are wavy, petioled and compact vegetables. The best method preserve rhubarb and get a serving of vitamins for the winter is.
How to choose quality rhubarb for storage
Rhubarb ranks first in fiber content, followed by and. This vegetable includes vitamin B9 as well as folic acid- it is necessary for hemoglobin to form and DNA to be synthesized.
Rhubarb should not be lethargic, the stems should be even, strong and dense, and it is better to choose a young plant so that it is better preserved for the whole winter. Usually the vegetable is frozen, after having chopped it into small pieces. So rhubarb can be saved for a year.
Important! It is worth remembering that the leaves of the plant must not be cooked or consumed. They contain oxalic acid, which is very toxic.
Freezing
Although freezing changes the texture of the vegetable, when making jam and using the product for baking, this change is rarely a problem. There are many ways to prepare a vegetable for winter storage. One of the methods is this:
- Place the cut pieces in freezer containers.
- Leave approximately 1 cm of space on top and write the number and current date for convenience.
- If you are using a bag and not trays, remove excess air before closing it.
- Some are additionally sprinkled with sugar before freezing.
Today, they are gaining more and more popularity different dishes with the addition of this unique vegetable. However, it is impossible to buy it in winter, so freezing is an excellent option for preserving. There are 3 main storage methods: syrup, juice, dry storage.
In syrup
To make a light sugar syrup, you need to dissolve 2 cups of sugar in 6 cups of water. For medium syrup, you can take 3 cups of sugar, and for thick - 4 cups of sugar for the same amount of water. Then you need do the following:
- when the sugar dissolves, the syrup must be removed from the heat;
- let it cool;
- place the chopped vegetable pieces in a container and pour the cooled syrup on top;
- do not forget to remove excess air;
- store in the freezer.
Important! As a substitute for syrup any fruit juice can be used. For frozen rhubarb, this is an additional flavor.
In juice
What necessary for juice:
- the vegetable is sprinkled with sugar in a ratio of 4 to 1 (for example, you need to take a glass of sugar for 4 cups of rhubarb);
- the sugar should dissolve;
- place the rhubarb pieces in a container and remove excess air;
- place in the freezer.
Dry storage
For this method we need the following actions:
- raw, pre-washed pieces of vegetable must be placed in an airtight container or bag;
- remove excess air;
- close the container tightly;
- place the contents in the freezer;
- for color preservation, rhubarb can be blanched before freezing.
Harvesting rhubarb with sugar and orange peels
For the recipe you will need: 1 kg of vegetable slices, 100 g of orange peels, 1.2 kg of sugar.
Dry orange peels are poured with water until softened, and then cut into small pieces. Sprinkle sugar over the cooked vegetable wedges and orange peel. This ready-made mixture is kept until the sugar crystals are completely dissolved, and then boiled over low heat until cooking for about 40 minutes. The workpiece is packaged while still hot in warm jars and closed tightly. It does not need to be pasteurized as the jam has a high acidity percentage.
Did you know? Wild rhubarb can be found in the mountain forests of Central China. And the root and leaves of such a plant are used for medicinal purposes.
Conservation
The vegetable contains ascorbic acid, sugar, rutin, malic acid, pectin and many other elements. The harvest is harvested, and conservation is usually carried out until mid-June: it is not worth delaying this process - as the air temperature rises, the petioles begin to coarse, oxalic acid accumulates in them, which is harmful to the body, especially children. Jelly, pie filling, jam are also prepared from the plant. Any recipe will delight you with its taste, and in each of them the main ingredient is rhubarb.
Juice
Required Ingredients: 1 kg of petioles, 150 g of sugar.
For the future juice, only young petioles are needed, which contain a lot of malic acid and a little oxalic. Such petioles are juicier, less fibrous. For cooking, the petioles are not cut, but neatly torn off. The leaf plates are removed, since they contain a lot of oxalic acid.
Next, the petioles are cleaned, washed in cold water, cut into pieces (1 cm), placed in a colander for 3 minutes, then in boiling water, and then cooled with cool water, and the juice is squeezed out of them with a press. To get rid of excess oxalic acid, you need to add a little pure chalk (calcium carbonate is sold at the pharmacy).
The mixture is stirred and left for 8 hours. After the contents are filtered, passing through cheesecloth. Everything is mixed with sugar, heated until dissolved. Ready juice is packaged in warmed jars.
Puree
Ingredients needed: 700 g mashed mass, 280 g sugar.
Peel off fresh petioles, cut into pieces up to 3 cm, which are placed in an enamel dish, sprinkled with sugar in layers, placed in the oven and aged until softened.
The finished rhubarb is passed through a meat grinder, the mass is boiled down to the consistency of sour cream, at the end of cooking, vanillin or cinnamon is added. While still hot, the mixture is packed into heated jars.
Jam
The delicate petioles are washed in cool water, allowed to drain, then the fibrous threads are removed, and the petioles are cut into 1.5 cm pieces.Rhubarb is blanched in boiling water for 1 minute, cooled with water, placed in an enamel container, poured over with pre-prepared hot syrup.
Rhubarb is cooked in 2 steps: first, it is boiled for 20 minutes over low heat and kept for about 12 hours. After boiling until fully cooked. Then the jam is tamped into heated jars, tightly closed and allowed to cool without turning the jars over the lid.
Did you know? There is a word "Walla" that Hollywood extras shout out to create the effect of crowd rumble. In English cinema, the word “Rhubarb” is repeated, which means “rhubarb”. In Japanese it is "Gaya". Of course, today these techniques are rare, and the crowd often utters ordinary phrases, improvising on the go.
Many summer residents grow rhubarb on the site, but not many know what to do with it. Although the plant is used for cooking various dishes and cooking compotes. Freezing rhubarb stalks for the winter is easy. But in winter you can make delicious pies from it.
Before freezing the stems, you need to choose them correctly:
- Only firm and juicy stems are suitable for freezing for the winter. Withered and dried-up are not suitable for freezing.
- Mature stems need to be peeled, young ones should be left like this.
- The stalks should be free from signs of damage from insects and diseases.
Both young and mature parts of plants are suitable for freezing. There is no fundamental difference.
How to prepare rhubarb for freezing?
For freezing, the stems are harvested at any time of the season. The main thing is that the parts of the plant are large and fully formed. Ripe stems are peeled before freezing. Young ones do not need to be peeled, they have a thin peel.
After that, the stems are washed under running water and laid out on a towel. It is important that the workpieces are completely dry from water. After the stems are dry, they are cut into squares. Further actions depend on the chosen method of freezing.
Freezing methods for rhubarb
Harvesting a plant for the winter at home can be done in various ways. When properly frozen, all nutrients that this plant is so rich in.
You need to store frozen workpieces in the freezer for no more than two years. Although it is recommended to eat the workpieces in the first year. The longer the raw materials sit in the freezer, the less tasty they will be.
Freezing fresh rhubarb
Many people prefer to freeze the plant fresh. For this, the stems are cut at the root. They should be juicy and thick. The peel is peeled, and the stems themselves are then thoroughly washed in cool water. Then the parts of the plant are laid out on a towel or newspaper to dry the water.
When the parts of the plant are dry, they are cut into medium-sized squares. Fold in plastic bags and put in the freezer. Before freezing, be sure to dry the stems so that excess liquid does not accumulate in them during storage.
Freeze rhubarb with sugar
Another way to freeze is with added sugar. The first step in freezing rhubarb with sugar is exactly the same as in the first recipe. Then the chopped stem must be mixed with granulated sugar. For 2 glasses, take half of the same glass of sugar. Leave the rhubarb for a few hours to soak.
Arrange the workpiece in containers or plastic bags... Put in the freezer so that the workpiece is completely frozen. After that, you need to get the workpiece and separate the pieces.
How to freeze blanched rhubarb?
Raw materials can be frozen in blanched form. First, you need to process the raw material and cut it into pieces. Then proceed as follows:
- Pour water into a saucepan and put on fire. Wait until it boils.
- Place some of the raw materials in a colander and place in boiling water for 1 minute.
- After that, immediately place the raw materials in cold water for a few minutes.
- Wait until all the liquid has drained and spread the raw materials on a towel. Pieces need to be dried.
- Transfer the raw materials into bags and place in the freezer.
Frozen blanched rhubarb tastes the same as fresh frozen rhubarb.
Freezing rhubarb puree
Before freezing the puree, the stems are prepared in the same way as in the previous methods. Then, when the pieces are ready, they are placed in a blender and chopped to a puree state. If desired, add sugar to the puree. The finished puree is laid out in containers and put into the freezer.
How to defrost rhubarb correctly?
In order to preserve all the nutrients, you need to properly defrost it. It is best to defrost raw materials in a special compartment, which is available in some refrigerators. But if there is no such compartment, then there are other ways to simply defrost the product and preserve its benefits for the body.
Here are some proven recipes for food and preparations for the winter.
1. Canning rhubarb with garden strawberries... This is a delicious compote. The only drawback is that it needs to be drunk within a year, as it gradually discolors, even when stored in the dark.
Wash the rhubarb stalks without peeling, cut into 1.5 - 2 cm pieces, put in glass jars, add small berries of garden strawberries, pour hot syrup, cover and sterilize for 10 minutes (this time is based on one-liter jars) ... Roll up the jars after sterilization. Store the compote in a cool and dark place.
Similar canned foods are obtained with red raspberries; This compote acquires a piquant taste when using black Cumberland berries.
For 500 g of rhubarb - 100 g of garden strawberries; syrup 30% (30 g sugar per 100 g water).
2. Rhubarb compote with various fruit flavors... Wash the rhubarb stalks, cut into large pieces, put in an enamel pan. Pour water so that the layer of water on top of the petioles is no more than 2 cm. Cook for 5-10 minutes. Drain the liquid through a colander, and throw the thick mass onto compost or feed to geese or ducks. Add the same volume of cold boiled water and juice of any dark-colored berries to the drained liquid (their extracts can be cooked together with rhubarb stalks). It is better to add sugar to a chilled compote in the form of a boiled syrup, since it is difficult to determine the required sugar concentration in a hot one. If there are no fresh berries in May - June, then instead of them and sugar, you can use the syrup from berries harvested from last year. In summer it is a favorite drink for children.
3. Rhubarb puree:
a) The washed, peeled, and chopped rhubarb stalks are mixed with granulated sugar and stewed, stirring with a spoon so that they do not burn. Stewed rhubarb is rubbed through a sieve. The finished puree can be spread on bread, served with porridge, used to prepare filling for pies and pancakes.
For 500 g of rhubarb, take 375 g of sugar.
b) Cut the washed and peeled rhubarb stalks into small pieces, put them in a saucepan and add a little water. Boil a little over the lid. Grind the hot mass through a sieve and fill jars or bottles. Pasteurize for 25-30 minutes at 90 degrees. Such mashed potatoes are suitable for making soups, for filling pies, for making marmalade with the addition of sugar and boiling. Sweetened puree is a great dessert.
4. Rhubarb Buns... Cut off the top from the buns, remove the middle and fill it with rhubarb jam mixed with raisins, sprinkle with sugar and bake in a greased form in an uncooked oven.
5. Rhubarb kvass... Wash the rhubarb stalks and cut into 2 - 3 cm pieces, put in boiling water, let boil for 5-7 minutes. Strain through a sieve, cool. Season with sugar and yeast, put in a warm place. After 8-10 hours, rhubarb kvass is ready for use. Pour kvass into bottles or glass jars and put them in a cool place.
For 1 liter of water take 140 - 160 g of rhubarb, 70 - 80 g of sugar, 1-1.5 g of yeast.
6.Rhubarb soup... Cut rhubarb and crackers into cubes, put in boiling water, add spices - cloves, cinnamon and cook until cooked. Add sugar and let it boil again, then remove from heat. Beat the yolk with curdled milk and pour into the soup with constant stirring. Beat the whites with vanilla sugar and add small portions in the form of dumplings (a teaspoon) to the hot soup. When served in a chilled soup, you can add garden strawberries, cherries, pear pieces or other fruits.
To prepare such a soup, you will need 500 g of rhubarb, 150 g of white or black bread rusks, 1 1/4 l of water, 2 cloves, a slice of cinnamon, 100 g of sugar, an egg, 3/4 cup of yogurt or sour cream, a bag of vanilla sugar.
7. Rhubarb with egg gravy... Cut the prepared rhubarb into pieces, add raisins, pour boiling water and simmer, then remove from heat and cover with sugar. Grind the yolks, icing sugar and crushed almonds well and gradually mix with milk, then with prepared rhubarb. Then add the whipped egg whites and chill.
For 500 g of rhubarb take: 75 g of raisins, 1/4 l of water, 100 g of sugar, 2-3 eggs, 1/4 l of milk, 50 g of powdered sugar, 2 grains of bitter almonds.
8. Rhubarb with whipped egg whites... Prepare rhubarb compote and chill. Then beat the whites with powdered sugar, add the grated almonds and carefully add the mixture to the compote. The dish is immediately served on the table.
9. Rhubarb cream... Pour the prepared rhubarb with a small amount of boiling water, let it boil, add semolina and cook over low heat for 15-20 minutes. Add sugar and a pinch of salt shortly before the end of cooking. Then cool, stirring the mass, and add whipped egg whites with vanilla sugar. The cream is poured into vases and cooled.
For 500 g of rhubarb take: 100 g of sugar, 50 g of semolina, 2 egg whites, a bag of vanilla sugar, a pinch of salt.
10. Rhubarb jelly:
a) Cut the rhubarb into pieces, add the lemon zest, boil in 0.5 liters of boiling water, add sugar, let it boil again and drain in a colander. Dissolve the gelatin previously soaked in cold water in the resulting broth, add boiled rhubarb and chopped almonds. Pour the jelly onto a dish previously rinsed cold water... Pour the frozen jelly with milk jelly.
For jelly you will need: 500 g of rhubarb, lemon zest, 125 g of sugar, 50 g of chopped almonds (including a few pieces of bitter), 15 g of gelatin, milk jelly.
b) Rhubarb stalks are cleaned, washed and then boiled in water until softened (for 1 kg of peeled stalks - 2-2.5 liters of water). Sugar is added to the broth (at the rate of 650 g of sugar per 1 kg of rhubarb), heated to a boil, after which they put cinnamon and vanillin, dissolve the gelatin. The broth is filtered. The jelly is poured into 200-gram glass jars and placed in a cold place to cool.
Store in a cool place, covering the jelly with a layer of powdered sugar.
11. Rhubarb Kissel... Wash the selected rhubarb stalks, drain off the water, cut into pieces (2-3 cm). For 1 kg of chopped petioles, take 1 liter of water, boil them for 5-8 minutes. The resulting mass is passed through a sieve. Spices and sugar are added to the finished solution to taste. Separately dilute 2-4 tablespoons of starch in 200 - 250 g of water. Then this starch solution is slowly, with continuous stirring, poured into mashed rhubarb.
After mixing, the whole mass is heated over low heat until boiling and removed from heat.
12. Rhubarb kissel with fruit juices ... Prepared in the same way as recipe No. 11. Only squeeze the juice from dark-colored berries separately. Squeezes of berries are boiled together with rhubarb, and the juice is poured into the jelly after adding starch. Then bring the jelly to a boil over low heat and remove from heat.
13. Rhubarb pie... The prepared dough is spread on a baking sheet, a layer 1.5 cm thick is leveled. Pieces of cut rhubarb stalks with a layer of 1-2 cm are placed on the surface of the dough, poured with an egg mixed with sugar and sour cream, then put into the oven. The finished cooled cake is cut into square pieces and served with tea or coffee.
To prepare the dough, take: 250 g of milk, 500 g of flour, 25 g of yeast, 150 g of butter, 100 g of sugar, 2 eggs, 5 g of salt.
Filling: 500 g of peeled and finely chopped rhubarb, 1 egg, 100 g of sour cream, 50 g of sugar, vanillin to taste.
14. Rhubarb mousse... Take 50 g of rhubarb, 100 g of water, 25 g of sugar, 20 g of semolina. Pour rhubarb, peeled and cut into pieces, with water, boil until it becomes soft, then pass through a colander. Add sugar, semolina, vanilla sugar to the resulting mass to taste. The resulting mass is whipped so that it becomes homogeneous and airy. Served as a sweet dish with milk.
15.Rhubarb jam:
a) Cut the washed unpeeled rhubarb stalks into pieces 1.5-2 cm long. Dissolve 900 g of sugar in 300-400 g of water, pour 1 kg of cooked rhubarb with the resulting hot syrup. Insist for 2-3 hours, then bring to a boil over low heat and cook for 15-20 minutes. When the syrup becomes transparent, it stops foaming - the jam is ready.
b) For 1 kg of rhubarb you need 1.5 kg of sugar. Rhubarb stalks, cut into pieces, sprinkle with about half the norm of sugar and stand for 8-10 hours so that the rhubarb releases juice and the sugar dissolves. The resulting syrup is drained, put on fire, brought to a boil and, with constant stirring, the rest of the sugar is poured into it. When the syrup boils again, put pieces of rhubarb in it, bring the jam to a boil, remove from heat and let it stand for an hour. Then it is boiled over low heat for 5 minutes, immediately poured into boiled or scalded glass jars, they are immediately rolled up and turned over with the lids down.
c) Chopped rhubarb stalks 1 cm long are dipped in boiling water, removed after a minute and cooled in cold water. Pour rhubarb with hot 60% syrup (for its preparation, 1.5 kg of sugar are dissolved in 1 liter of water). Then put the pan on low heat, heat the mass to a boil, cook for 2-3 minutes. When boiling rhubarb, do not boil too much.
After that, remove the jam from the heat, let it stand for 20-25 minutes, cook again for several minutes and again leave the rhubarb soaked in syrup for 20-25 minutes. This is repeated 3-4 times. During the last cooking, cinnamon or other spices are added to the rhubarb jam.
d) Washed young rhubarb stalks are cut into 1-2 cm pieces; rough petioles must first be peeled. 1 kg of petioles is covered with 1 kg of sugar and left overnight. The resulting syrup is drained and boiled down to 1/3, then petioles are placed in it and boiled until tender. It is very good to add lemon or orange zest to such a jam; this will greatly improve its taste.
16. Rhubarb juice... Juice is obtained only from young uncoarse rhubarb stalks, since they are more juicy, tender and less fibrous, contain a minimum amount of oxalic acid. Rhubarb stalks are cleaned of fibers, cut into pieces 1-1.5 cm long, blanched in boiling water for 1-3 minutes, then transferred to cold water for cooling and squeezed out the juice.
It is recommended to remove oxalic acid from rhubarb juice by precipitating it with chalk. To do this, add 1.5 g of chemically pure chalk to each liter of juice (it is best to buy precipitated calcium in pharmacies), mix thoroughly with the juice, leave for 6-8 hours to settle and then filter.
To improve the taste, it is recommended to add 25-30% strawberry, blackcurrant or raspberry juice to the rhubarb juice and sugar to taste. Jars or bottles of juice with a capacity of 0.5 liters are sterilized in boiling water for 15 minutes (from the moment of boiling).
17. Rhubarb and garden strawberry juice... Cut the washed rhubarb into small pieces and mix with sugar. Sort the washed strawberries, peel off the stalks, rinse and let the water drain. Place rhubarb pieces and strawberries in a double boiler. Remove the juice from the moment the water boils for 45-60 minutes. Pour hot juice into hot bottles and pasteurize at 85 degrees for 15 minutes.
For 1.5 kg of rhubarb, take 1.5 kg of garden strawberries and approximately 750 g of sugar.
18. Rhubarb fizzy drink... Cut the peeled rhubarb into small pieces, mix with 40-60 g of sugar and keep in a cool place for 1-1.5 hours. Add a little water to 20 g of sugar, brown in a dry frying pan, dissolve in boiling water, mix with rhubarb, cool and strain, add sparkling water and seasonings. Put pieces of ice in a glass with a drink.
To prepare a drink, you will need: 300 g of rhubarb, 60-80 g of sugar, a little cinnamon, 100 ml of water, 1 liter of soda water, pieces of ice.
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Many people have an edible burdock in their orchards - rhubarb. It will be distinguished by its sweetish-sourish taste. Rhubarb is widely used for preparing various drinks, as well as filling for sweet pastries. Read about how to properly freeze rhubarb in this article.
Rhubarb stalks are freed from the leafy part and the root part is cut off by 1 - 2 centimeters. The leaves of this plant are not eaten due to the high content of oxalic acid in the greens.
We rinse the stems under the tap to remove sand and dust. You can blot them with a waffle towel after this procedure.
You will need a sharp knife to remove the skin. From one edge, the peel is hooked with a knife and removed along the entire length of the stem.
You can learn about the benefits of rhubarb from the video from the channel "JitZdorovo" - Rhubarb - edible burdock
Ways to freeze rhubarb for the winter
Freezing raw rhubarb
Raw rhubarb can be frozen with or without skin. A vegetable is frozen with the skin, which will later be used for making compotes, and without the skin - for making soups and baking fillings.
To freeze raw rhubarb, it is simply cut into arbitrary cubes.
To prevent the pieces from sticking together in one lump in the freezer, they can be pre-frozen on a flat surface for 1-2 hours.
Frozen rhubarb is placed in bags or containers and sent to storage in the freezer.
Marina Kopylova will tell you how to freeze unpeeled raw rhubarb in her video - Frost rhubarb
Freezing rhubarb in sugar
Here, the peeled rhubarb is also not subjected to heat treatment. As in the previous recipe, the stems are cut into pieces. Shredded rhubarb is placed in containers in layers, sprinkling each layer with sugar. Thus, approximately 4 tablespoons of granulated sugar takes about a pound of vegetable mass.
How to blanch rhubarb before freezing
Blanched rhubarb retains its flavor and shape.
Peeled and cut stalks are dipped into a pot of boiling water. The vegetable should be in boiling water for exactly 1 minute. After the allotted time, take out the rhubarb cubes with a slotted spoon, and immediately lower them into a container with ice water. To achieve faster cooling, a dozen ice cubes should be added to the water.
The cooled rhubarb is dried on towels and laid out on cutting boards covered with cellophane. In this form, the vegetable is sent to the freezer for several hours.
The frozen pieces of rhubarb are then packaged in bags or containers for freezing.
How to freeze rhubarb in syrup
The first step is to cook the syrup. To do this, take water and sugar in a 2: 1 ratio. The syrup is boiled over a fire until the sugar is completely dissolved. Then it is cooled.
The syrup must be cool before freezing, so it is kept already cooled in the main compartment of the refrigerator for another couple of hours.
The containers are lined with cling film from the inside and rhubarb is placed in them. Then the vegetable is poured with cool syrup and sent to the freezer.
After a day, the containers are taken out and an ice block of rhubarb in syrup is taken out of them. This briquette is wrapped in several layers with cling film and stored in the freezer.
Freezing in juice
This method differs from the previous one only in that the pieces of vegetable are poured not with syrup, but with juice. To do this, you can use any packaged juice: orange, grape, apple or pineapple.
How to store and thaw rhubarb
The shelf life of frozen rhubarb in the freezer is 10 to 12 months.
Rhubarb, prepared for making soups, is dipped into the dish right during its preparation.
For use as pie filling, rhubarb is thawed for several hours at room temperature. It is highly discouraged to use a microwave oven for this.
Homemade preparations are The best way preserve the harvest harvested in the garden and stock up on vitamins necessary for the body for the winter. This applies to all vegetables, including rhubarb, which is not so common in our country. Rhubarb - perennial vegetable crop... In the season of ripeness of rhubarb, it can be used not only in fresh, from it jelly and compote are excellent. In addition, some housewives use rhubarb as a filling for pies. Rhubarb ripens early and immediately becomes an excellent source of vitamins for our weakened body. The fleshy petioles of the basal leaves are used for food. Moreover, they are suitable for this only in the first half of summer, in the process of maturation and growth, a lot of oxalic acid accumulates in them, which is not desirable for consumption.
You can make a lot of rhubarb for the winter delicious dishes... Such preparations from rhubarb as compote, juice, jam, mashed potatoes are excellent. This is done using the main preservative - sugar. The usual procedure for preparing compotes and preserves takes place, as with any product suitable for this, incl. and with rhubarb. Blanks for the winter of these delicacies will surely delight you in the autumn-winter period.
Rhubarb compote for the winter, as well as rhubarb jam for the winter, can be made from rhubarb alone, but it is better to enrich the taste of the product by combining the preparation with other fruits or berries. The variety of such combinations will give you the opportunity to experiment, come up with new flavors, new drinks and sweets.
Less commonly, but also with good results, rhubarb is frozen for the winter. This method allows you to eat this vegetable almost fresh all year round. Frozen rhubarb blanks for the winter, the recipes of which you will master, will surely delight you and your loved ones, especially children who are constantly expecting some kind of “tasty” from their parents.
If you have such an opportunity, be sure to prepare rhubarb for the winter, you can use ready-made recipes, or you can come up with your own.
You have understood that there are no special secrets on how to prepare rhubarb for the winter. There are only a few guidelines:
Jars of rhubarb compote must be sterilized for 20 minutes, then allowed to cool upside down;
Proportions for compote: for 1 kg of rhubarb stalks, one and a half kilograms of sugar, 3 glasses of water are laid;
Simultaneously with rhubarb, raspberries, strawberries, wild strawberries ripen. It is with these berries in combination that the most delicious and aromatic compote and juice is obtained;
If you see that the juice is sour, feel free to add sugar to it;
Rhubarb jam is cooked with a lot of sugar (proportions in recipes). Hot jam can be put in jars, and not even hermetically sealed;
Cooled blanks (compotes, preserves, jams) are still best kept in a cool place.
