Rhubarb is perennial, powerful, very large with thick, woody, branched rhizomes. Overhead rhubarb straight, thick and hollow. In the height of rhubarb reaches 2 meters. Rhubarily is widespread everywhere. All of its more than 20 species.

Culinary recipes dishes from rhubarb, soup, soups, salads and vodka from rhubarb. Useful properties and nutritional value of rhubarb.

Rhubarb's stiffs contain up to 2% sugar, up to 2.3% of organic acids, calcium mineral salts, phosphorus, magnesium, a lot of vitamin C. Edible part of the rhubarb, as a rule, thick fleshy stiffs, greenish or reddish. It is necessary to choose dense stems that are easy to break during the nag. The stiffs are quickly wrapped, at normal temperature they can be stored for no more than two days, and at 0 degrees - up to 5-7 days.

Rhubarb's stuffs have a sharply pronounced sour taste with a characteristic taste and aroma resembling apples. The rhubarb is well added to the first dishes as a sorrel substitute, to give them freshness and sourness (in green sodium and borscht). Adding well to okroshka and beetter young leaves.

In small quantities, rhubarb can be added to vegetable stew. Use in vigrets and salads. You can stuff. Prepare an acidic puree like a side dish to different types of meat. From juicy thick stems, you can cook pies, crabs - baked fruits, covered with a crumb of sand dough, jelly and other desserts.

With a filling from a rhubarb, you can cook mild and cereal dishes, pancakes, pies, puddings. Of the young stems of rhubarb - Cuts, jam, marmalade, compote, Kissel. Rhubarb sauces are well suited to seafood, fish and bird. Sweet sauces - to dessert dishes. It is impossible to use brass or iron dishes for cooking dishes from rhubarb, as it is subject to oxidation.

Culinary recipes for dishes and beverages from rhubarb.

Soup from rhubarb.

Rewind (leaves) - 5-6 pieces + potatoes - 2-3 pieces + water - 2 liters + broth cubes - 2-3 pcs (or meat broth) + pepper black + bay leaf + salt. Leaves rinse and remove especially thick bodies. Cut. If there is no meat, then add bouillon cubes into boiling water. Cut the potatoes and add it to the broth. Cook until potatoes are ready. Under the end of the cooking, add rhubarb leaves. Salt. Add spices. Add a boiled egg.

Soup of rhubarb and fruit.

Wheat bread - 200 g + rhubarb - 500 g + water - 4 cups + sugar - 1/2 cup + egg - 2 pcs + sour cream or sour cream - 1 cup + fruits (strawberry, cherry, apricots) + sugar + cinnamon + carnation. Bread cut into cubes and dry. Rewand cleaned, cut into cubes and omit in boiling water. Add crackers, cinnamon and carnation. Cook until the readiness is rhubarb. Sugar sugar. Once again to boil.

Yolk beaten with robust or sour cream. Stirring, pour into the soup. Whipped proteins with sugar slowly pour drops to boiling so that the dumplings formed. Add pieces of fresh fruits.

Dried soup with rhubarb.

Dried plums + rhubarb + sugar + lemon zest + potato starch. Dried plums and finely chopped rhubarb - boil. Remove from. Grind up to the state of pore and put back into the decoction. Add sugar, lemon zest and potato starch.

Casserole from rhubarb.

Rewand - 300 g + water + sugar - 2 tbsp. + Cinnamon - 1/2 C.L. As well as: oil - 100 g + sugar - 75 g + egg - 2 pcs. + almonds (ground) - 50 g + salt - 1/2 C.L. + Flour - 2 tbsp. Cut rhubarb. What in a small amount of water. Share it in dishes, lubricated with oil. Sprinkle sugar and cinnamon on top. Mix soft oil, sugar, eggs, almonds, salt and flour. Pour a mixture of CFMhu on rhubarb. Bake for 20 minutes.

Or: rhubarb - 500 g + white bread - 300 g + milk - 1/2 cup + egg - 2 pcs + sugar - 1/2 cup + butter creamy - 2 tbsp. l. + Cinnamon + water - 2-3 tbsp. l. Rewand cut into pieces and put out in a small amount of syrup: water + sugar. Pieces of white bread fry in cream oil (croutons).

In the lubricated fat dishes to lay half of the cooked croutons, then the pieces of rhubarb, then removed from the syrup, then the remaining croutons. The remaining syrup is mixed with milk, cinnamon and whipped eggs. Pour this mixture of croutin and rhubarb layers. Top putting pieces of oil. Bake.

Or: rice - 2 cups + water - 1 cup + milk - 1 cup + salt + vegetable oil - 2 tbsp. l. + Egg - 4 pcs. + rhubarb - 400 g + sugar - 3/4 cup + sugar powder - 1 tbsp. l. + Cocoa - 1 tsp. Milk dilute with water and cook rice to half-year. Salt. Sliced \u200b\u200brhubarb sugar and let it stand for 2 hours.

Egg proteins separate from yolks. Yolks whipped with sugar and mixed with a cooled rice porridge. White proteins in thick foam. In lubricated fat, put a layer of rice porridge. Then, on top of rhubarb (without syrup), whipped proteins, sprinkle with a mixture of sugar powder and cocoa. Bake.

Fresh pies with rhubarb stuffing.

For test: sour cream - 2 cups + egg - 2 pcs + flour - as needed + soda - 1 tsp. + Salt + sugar. For filling: rhubarb - 500 g + Sugar - 1/2 cup + cinnamon (throat) - 1-2 ppm Rhubarb cuttings rinse, clean the skin and residences. Slice. Mix with sugar. Add some boiling water. Extinguish until soft rhubarb. Extract. Filling the remains of the syrup. Add ground cinnamon (you can not add).

Soda is to be repressed with vinegar or citric acid and add to thick not acidic sour cream. Mix. Eggs beat with salt and sugar and mix with sour cream. Gradually pour flour, wash not thick dough. Separate from the test of the billet for pies. Cut them into flour. Range balls and immediately roll them into flat round cakes. To blind pies. Cut them into flour. Fry in boiling oil.

Rhubarb with egg gravy.

Rewal - 500 g + raisins - 75 g + water - 1.4 l + sugar - 100 g + egg - 2-3 pieces + milk - 1.4 l + sugar powder - 50 g + Gorky almond - 2 grains. Cut the rhubarb pieces. Add raisins. Pour boiling water and slaughter a little. Remove from fire. Add sugar. Raster yolks. Sugar powder and crushed almonds gradually mixed with milk. Then - with a rhome. Add whipped proteins and cool.

Porridge rhubarb with a semoliant.

Water - 2 ppm + rhubarb (cutters) - 300 g + sugar - 150 g + semolina - 2.5 tbsp. + Cedra lemon - 1 tbsp. Rhubarb cleaning the skin. Slice. Place in dishes. To fill with water. Cook before softening. Then add sugar. Stir. Pour, stirring, semolina. Heat to swell. Porch cool. Add a grated lemon zest.

Or: rhubarb 200 g + 300 g cereals + 1 cup of sugar syrup (or 3/4 cup of honey) + salt. Rhubarb cooks in sugar syrup. Mix with ready-made millet, oatmeal, bias, etc. porridge. To stir thoroughly.

Rhubarb sauce.

Rewack 1.5 kg + 2 Tea spoons flour + 100-200 g sour cream + 1 teaspoon of salt + 1 tablespoon sugar. Rhubarb cutting and peeling to softening. Smart to the state of mashed. Fry in oil flour. Add sour cream, sugar, salt. Mix. Add (when stirring) puree from rhubarb. Heat to boil. This replaces tomato.

Salad with rhubarb and radish.

Radish + boiled egg + rhubarb + green onions + sour cream + sugar + salt + ground pepper.

Cabbage salad with rhubarb and cereal celery.

Cabbage white-baked + onion onion + rhubarb (petioles) + celery Cherry + carrot + estragon (greens) + vegetable oil. Cabbage large cut and pour boiling water. To withstand to cool and drain the water. Cabbage squeeze. Onions, carrots - clean, cut and pass by vegetable oil for about one minute. Rewrite to wash, clean the skin, thinly cut. Cell celery cut into pieces. All connect. Add crushed greenery Estragona. Mix.

Rhubarb with honey.

Honey - 3 tbsp + water - 500 ml + rhubarb (cutters) - 300 g + gelatin - 2 tsp. And water (for gelatin) - 1/2 cup. Cut with petty pieces. Cook in water 2-3 minutes. Extract from the beam and grind up to the state of the puree. Puree put back into the decoction. Add swollen gelatin to this mixture and dissolve it completely. Blend to cool up to 40 degrees. Add honey. Beat

Puree from rhubarb with honey.

Rhubarb - 200 g + honey - 150 g. Cubes of rhubarb finely chop and mix with honey. Stew to readiness on low heat. Then grind. Use with tea, pancakes, bread.

Rewal canned with strawberries.

Rewal - 500 g + - 100 g. For Syrope: Water - 1 l + Sugar - 300 g. Reznaya Cubes, not cleaning from the skin, cut into pieces. Put in glass jars. Pour hot syrup. To cover with a lid. Put sterilize about 10 minutes. After sterilization, banks roll with covers. Put in a cold place.

Rubber vodka.

Quick 2 rhubarb stems. Put in the container and add 3 tbsp. L.Sahara. Leave for 2 days. Then add a carnation - 3 pcs + cinnamon - 1 piece + cold of half lemon. Pour 1 liter of vodka. Store in a dark cooler place for 3 weeks. Shake daily. Strain.

Compote from rhubarb with strawberries.

Syrup: dissolve 450 grams of sugar in 600 ml of water. Boil 2 minutes. Cool In the cooled syrup add river rhubarb. To cover with a lid. Cook 2 minutes (no longer). Remove from fire. Let stand before cooling. Then add chopped strawberries.

Compote from rhubarb.

Rewind (cutters) - 200 g + sugar - 150 g + water - 4 glasses + lemon zest - 8 g. Rhubarb stems rinse and remove the skin from thickened ends. Stems cut. Put in dishes and pour cold water. To withstand in it for 15 minutes. Separately weld sugar syrup. Rhubarb remove from cold water and immerse in boiling syrup. Add citric zest. Cook for about 15 minutes.

Compote from pumpkin and rhubarb.

Pumpkin - 100 g + rhubarb - 100 g + sugar - 1 tbsp. + Zestra - 1/2 lemon or orange + cinnamon - 1/4 tsp. + Water - 2 glasses. Pumpkin - Clear. Cut the straw pumpkin and rhubarb. Swift cinnamon syrup and zest. Add rhubarbing into it. Boil. Add a pumpkin. Boil. Remove from fire. Cool

According to the materials of the book "Survival of the threshold of civilization."
Nagorsky S.V.

From rhome Most often prepare jam, bake pies and boil compotes. Few people know that this plant is perfect for cooking soup, with meat!

Features of the preparation of soups from rhubarb

The peculiarity of the preparation of soups from the rhubarb is that crushed stems are not recommended to expose long-term heat treatment. That is, not more than 10 minutes cook, otherwise the nutritional value of the product is reduced, most of the nutrients and vitamins die. For soups, rhubarb in any form, the main thing is that it is clean, crushed and suitable for use.

Meat soup cooking technology with rhubarb

Take about 0.7 kg absolutely any fresh meat (, pork, beef, lamb, turkey), if necessary, defrost and put cooking on a slow fire until complete readiness. Since the meat can be any, the time of its cooking will be different from 1 to 3 hours. In the process of cooking, as usual, scattered, salted. After the meat is welded, it is removed and separated on the fibers, after which cubes are cut with a side of about 2 cm.

The desired amount of water is added to the saucepan with the remaining broth so that the dish is thick. Take up approximately 1.5-2 liters of fluid, bring to a boil. Separately heated olive oil (2 tbsp. L.), Roast 2 medium heads of the reptile bow. Onions are cut in different ways - cubes, straw. Golden bow after roasting shift into a clean bowl. After the bow, they roast the meat, which by this time should be dry, that is, the remnants of the broth will have to drain if there are few oils for the roasting oil - add a couple more tablespoons. Salt to taste. As soon as golden crust appears on meat, it is also getting out of the frying pan and lay out to the bow.

After meat, roasted the greens of parsley - they take a small bundle, about 100 grams and 50 grams of fresh mint. For a long time they do not pass, enough so that the greens become soft and "gave" their seductive fragrance.

All ingredients are placed in the broth boiled to this time, they are delivered, add a pinch of black peppers. 100 grams of washed and pre-closed rice in cold water in cold water are added to the pan, boils 20 minutes after boiling. As soon as Rice comes to readiness - the dish is once again trying "on salt, pepper", add the necessary ingredients. If you wish, you can put something else on your taste.

Last but there are 300 grams of rhubarb (anyone, which is at hand) and give a soup to quietly, but not more than 10 minutes. Rhubarb, if it is fresh, you need to grind as much as possible, it will be tastier and more beautiful. After cooking, the soup additionally sprinkle with chopped greens - fresh parsley, mint - they take literally on one small twig. Served rhubarb soup with meat to the table.

Such soup will remain for some time in the refrigerator, it can be served in a heated state. The nutritional value of the soup is high enough, it is satisfying, fragrant, tasty, and most importantly - unusual and original!

If the rhubarb soup with meat is prepared on the basis of chicken, turkey, it can be considered dietary. Such a soup will like children, men, enrich the body with a large number of mineral components and vitamins. Well, and most importantly, if you use already boiled meat, cooking such a soup will take no more than an hour, which is fast and convenient!

Remember how it is hot to those who work under the groaning rays of the Sun! Combinemars, field workers and builders do not envy, especially in the spring-summer period, when the air temperature rises above 25 degrees. To please them with a delicious lunch, prepare cold soup from rhubarb and sorrel.

This is preparing quickly, the wallet is not empty, but how much benefits for health! And now the recipe:

1. Put in the sharp knife large leaves of sorrel and thick "legs" of purified rhubarb.
2. Throw the green mass into the enameled saucepan with boiling water.
3. After 5 minutes, salute and turn off the burner if you do not want to get the disclosed algae.
4. Give the mass to cool.
5. In cold soup, add green onions, fresh cucumber, boiled eggs, potatoes, dill.
6. Fight sour cream.

Bon Appetit! Soup can be eaten with cold boiled low-fat meat: beef, chicken, turkey, rabbit. At worst with sausage. Very satisfying and tasty! If such a soup from the spring greenery seems to be acidified, add to the Sahara: it is better to do it in the cooking process, or until the broth is still warm.

What makes articles on a blog interesting, and the blog is popular? What is the secret of the popularity of the blogger, which collects a big subscription base and a bunch of comments? What is the difference between an interesting article from "just articles"? All these questions can be answered with just in one word. What? By the way, not only the question, but also the answer is described in detail on one of my blogs. (Or maybe not on one) 🙂

And the marathon of articles "Spring Greens" on my blog continues, and this article about cold soup from the rhubarb - far from the last one!

Behind the long winter, our body missed vitamins, natural, and not frozen or synthetic. This is where the first greens come to the rescue. I really love this light, almost already summer soup. It can be welded on meat broth and with meat, and you can simply on vegetables. And so and so very tasty! Because rhubarb attaches an amazing acid-delicate taste.

The main culprit of the celebration is he! In his best!

I have nothing rhubarb, well, if you do not have a plot, you will have to calculate only on the purchase or "Davalic")))

Rhubarb - an amazing plant, he has a thousand-year fate. Very useful! And May is the time when the rhubaria goes everything and leaves and stuffs. In summer, the leaves can not be possible, they disobey and lose culinary value.

In essence, it is very budget soup, even if with meat. After all, you can cook on the jacket, for example. I cooked on turkey shins. Meat in this shin - sooo a lot! Enough for the whole family))

I never fry anything in summer soups. It is necessary to give the body distributed from carcinogen! Only vegetables and cooking! Of course, without potatoes do not do.

And the greens cut any, everything will go, which is at hand - onions, dill, parsley!

Cut the rhubarb. In the finished meat broth, we first send potatoes, and then already all the greens of the Skop!

Sour cream - as the final barcode ...

In ancient times, it is correct and healthy food that was an indispensable key of health and vitamins for a person, because then there were no more famous kinds of vitamin tablets and bio additives. In those days, rhubaries and dishes based on it are highly valued due to its useful properties and positive effects on the human body.

Rhubarb soup is a quick and easy way to fill the body's forces with a delicious way. Rhubarb is well combined with vegetables, croups, as well as with meat and mushrooms. A variety of such dishes will help you find the option as much as possible to taste.

Recipe number 1: Rhubarb soup with egg and spices

Ingredients:

• 300 grams of wheat bread;
• 500 grams of rhubarb stems;
• 1.5 liters of water;
• 0.5 grams of cinnamon;
• 0.5 grams of carnations;
• 100 grams of sugar;
• 2 eggs;
• 200-250 grams of sour cream;
• 5 grams of vanilla sugar.

Cooking soup with rhubarb and egg:

If you use bread, you need to cut it into small slices and dry in the oven. But you can always just take wheat crumbs. Rewind rinsed and clean from the skin. Although it can be left - then the soup will acquire a pinkish shade. Note that you will clean the rhust from the skins for a long time. Therefore, if you do not want to spend time on this manipulation, nothing terrible will happen. Especially since many scientists talk about the high content of vitamins and minerals in the jealous skin.

Stems rhubarb cutting pieces, mix with breadcrumbs and pour boiling water. Add cinnamon and cloves, and then bring to a boil and cook 10-15 minutes without a lid. Do not forget to periodically stir rhubarb. Cooking the mixture is needed before softening the stems. After that, the pan is removed from the fire, and the contents are crushed with a blender to a puree-shaped consistency.

Now you can add sugar, the number of which can be adjusted to your discretion. It is best that the soup will result in sour-sweet. When sugar is dissolving, bring to a boil again. Separate proteins from yolks. Yolks mix with sour cream, and whipped proteins with vanilla sugar.

As soon as the soup boils, we introduce a yolk with sour cream, constantly stirring. Gradually add whipped proteins. By the way, it is very convenient to do using a confectionery sleeve. Let the dish break down a little (1-3 minutes). Then remove it from the slab and insist. Before serving on the bottom of the plates, you can put a sliced \u200b\u200bfruit. Excellent if it is strawberry. Dish served cold. It will be tastier if you put a few sweet cookies and crackers on top.

Recipe number 2: Sleep soup rhubarb

Ingredients:

• sugar - 2 glasses;
• young rhubarb stems - 800 grams;
• carnation and cinnamon;
• starch - 4 tbsp. l;
• lemon juice - ½ cup.

How to prepare rhubarb soup - instructions:

Pan fill 2 liters of water, and put on the stove, bringing water to a boil, then add sugar sand into it, the young rhubarb stems need to be cut into small pieces and throw them straight into boiling water. Rhubarily boil under the supervision, looking carefully, in order for the cutters not to boil. Then, after everything was prepared, rhubarb's petioles are pulled out of the pan, and some carnation and cinnamon are added to it.

Then, when 5-8 minutes of boiling passed, the decoction that turned out, you need to strain through the sieve and boil. When all this is boiled, in the soup it is necessary to put 4 tablespoons of starch, which first pre-divided in cold boiled water. When the dish boils again, it is necessary to add ½ cup of lemon juice.

Then you need to turn off the plate, put into the jewel soup, which was prepared earlier and give it to cool. After cooling can be cooled to the table. It will be just wonderful if there is a soup to this cold and tasty in the summer heat, serve bread crumbs.

Recipe No. 3: Rubbing Soup with Kefir

Ingredients:

• 1 liter of kefir;
• 200 grams of rhubarb;
• sugar, cinnamon, lemon zest to taste.

Cleaning the rhubaries from the fibers, cut and welcome in sugar syrup. Just make sure that the rhubaries do not boil. After that, get it noise and cool. Kefir mix with cold cinnamon syrup, rhubarb and grated lemon zest. Soup run over the plates and add boiled rhubarb.

Video with recipe for cooking soup from rhubarb