20 Best Rhubarb Recipes for Winter

Not every homemaker is familiar with delicious rhubarb recipes for the winter. However, if you know how to handle this plant properly, you can create aromatic and healthy compotes, jellies, and jams. Rhubarb not only has a wonderful taste and aroma, but also a pleasant texture and unique protective properties, making it truly beneficial for your health.

The health benefits and advantages of harvesting rhubarb

Rhubarb preserves are a true treasure trove of vitamins. It has healing properties for the entire body, so home cooks strive to preserve as much of it as possible for future use. This explains the variety of rhubarb preserves available—jam, marmalade, juice, compote, puree, jelly, candied fruit, sauces, marmalade, and much more.

Rhubarb is one of the highest in vitamin C. It helps normalize immune function and improves the condition of skin and hair. Rhubarb also contains high amounts of vitamin K, potassium, magnesium, phosphorus, selenium, zinc, iron, and B vitamins, which together improve digestive function, normalize water and salt balance, accelerate metabolism, and support heart and kidney health.

Of course, there are also various antioxidants and pectins that help remove harmful substances and toxins from the body. If we take into account the properties of all the beneficial substances included in the composition, the most significant ones are:

• restoration of immunity;
• help with vitamin deficiency;
• improving digestive functions;
• help for the heart and blood vessels;
• improved metabolism and, as a result, weight loss;
• restoration of blood pressure to normal;
• assistance in cell restoration and hematopoiesis;
• reducing the risk of heart and vascular diseases;
• promoting the normalization of brain activity.

As you can see, fresh herbs have many benefits. And preserves retain most of them. However, it's important to understand that the more the plant is cooked, the fewer nutrients it retains.

The calorie content is minimal - one hundred grams contains only 16 calories. Certainly, with all its characteristics, it is becoming a favorite delicacy for those who would like to lose a few extra pounds or simply keep themselves in great shape.

Selecting and preparing rhubarb

Select and prepare the product. Use the fleshiest stems. They should be cut just before they begin to grow. Leaves approximately three centimeters thick and 30 centimeters long are suitable.

The leaves are thoroughly washed, and the stems are peeled. This is easily done in cold water.

It must be used immediately; when stored, it not only loses its beneficial properties, but also dries out and its appearance becomes different.

Sterilization of containers

Sterilization of containers for preparing the preserves is mandatory. You need:

• collect jars suitable for a specific type of jam, preserves or compote;
• wash them thoroughly using detergent and soda;
• rinse for at least 3 minutes under running water;
• put it on sterilization in a convenient way;
• Place on a dry and clean towel.

Rhubarb jam often puffs up. To prevent this, thoroughly sterilize the jars and lids, and wash any additional ingredients included in the recipe, such as cinnamon sprigs, pears, or apples.

Rhubarb dish options for the winter

The best rhubarb dishes retain a wealth of nutrients and are a wonderful immune booster throughout the winter. What's also great is that even a novice cook can make all the recipes.

Drying rhubarb

Dried rhubarb is a record-holder for vitamin content. You'll need:

• 1 kg main ingredient;
• 300 grams of regular sugar.

First, thoroughly wash and dry the rhubarb, then spread it out on a flat surface and sprinkle with sugar. Press down firmly and leave for 24 hours. Juice will be released, which must be drained. Then, place the rhubarb on a baking sheet at 60 degrees Celsius (140 degrees Fahrenheit). Simmer at low heat for up to 5 hours. The pieces should be completely dry, but not crumbly. The felted rhubarb is stored in cloth bags in a dark, but not cold place.

Drying

Dried fruit can be stored for several years. No sugar is required for drying. The stems are finely chopped and placed on a baking sheet under pressure. Juice will be released, which must be drained regularly. Then, they are left in a special fruit dehydrator for several hours. But if you don't have one, no problem.

You can dry the product at minimum heat in a regular oven.

Freeze in the freezer

Of course, the easiest way to freeze is to place the vegetables in airtight plastic bags and stick them in the freezer. But this way, the texture won't be preserved, and the juice will mix with the water. The dish won't be as tasty.

Homemakers recommend freezing rhubarb with sugar syrup. To prepare it, you'll need 2 cups of sugar and 6 cups of water. Place the stem pieces in the hot syrup. There's no need to jar the rhubarb; an airtight container will suffice. Rhubarb can be stored in syrup for several months.

Let's prepare unusual marmalade

Marmalade is a delicious treat. Even small children, who can't quite recognize rhubarb as a food, happily eat this healthy treat. You'll need:

• 1 kg rhubarb;
• 1 kg of granulated sugar;
• 1 orange;
• a little powdered sugar for dusting.

The ingredients are cut into small pieces 1 cm wide, rolled in sugar, and refrigerated for 48 hours. Then, make syrup by adding the remaining sugar and orange juice. The pieces are added and simmered for 30 minutes. Once the rhubarb has cooled, roll it in powdered sugar and store in jars.

Sauce for dishes

Rhubarb sauce is a truly unique sauce. It's eaten with pasta and vegetables, grains and potatoes, meat and fish. Its distinctive feature is its characteristic sweet and sour flavor. Here's a step-by-step guide:

• take pinkish rhubarb, wash it thoroughly;
• grind in a blender;
• put on the stove;
• turn on low heat;
• boil for 30 minutes;
• Add 1 tablespoon of sugar and salt to 1 cup of the mixture.

You can add various seasonings to the sauce to taste. Basil, cinnamon, and thyme are all good choices.

Rhubarb jam

To make delicious jam, you'll need a lot of sugar. Use at least 1 kilogram per kilogram of the main ingredient. Therefore, it's definitely not a dietary dish.

Cut the rhubarb into strips or cubes, sprinkle with sugar, and leave overnight in a warm place. In the morning, when a large amount of juice has been released, simmer over low heat for 15 minutes. Add vanilla, cinnamon, and rosemary. If a smooth consistency is desired, blend in a blender or sieve before canning. Canning is done in sterilized containers.

Jelly for the winter

The jelly turns out incredibly rich, vibrant, and delicate in texture. Ingredients:

• 1 kg rhubarb;
• 750 grams of granulated sugar;
• 1.5 liters of water;
• a 20 gram pack of instant gelatin;
• seasonings and spices to taste.

Prepare the gelatin: usually, it's covered with hot water. Meanwhile, simmer the chopped vegetables in the water for 5 minutes, then add sugar. Strain, then add the gelatin mixture. Spices that will give the jelly a piquant flavor include cinnamon and vanilla.

We prepare it in the form of puree

Rhubarb puree is used in winter as a filling for pies, pastries, eclairs, and other homemade baked goods. The recipe is as follows:

• peel the vegetable stems and cut into pieces of any width;
• place in an enamel container;
• cover each layer with sugar;
• microwave or oven until softened;
• grind in a blender or pass through a meat grinder;
• boil until the consistency of sour cream;
• place in jars and roll up.

You can add cinnamon or vanillin to the puree to enhance its flavor.

Making juice from grass

To obtain a flavorful juice, only young rhubarb is suitable. It doesn't yet contain oxalic acid, which would strongly oxidize the entire juice. Here's how to make it:

• cut the grass stalks into cubes;
• dip in boiling water for a couple of seconds;
• immediately drain the water and place under running cold water;
• squeeze out the juice in any convenient way (using a press or a juicer);
• leave for 8 hours for color saturation;
• add sugar to taste after a while;
• bring to a boil.

Next, the juice is poured into jars. Thorough sterilization of the containers is essential.

Sweet pastila

For the recipe you will need:

• half a kilo of the main product;
• half a kilo of granulated sugar;
• a quarter teaspoon each of cinnamon, vanillin and citric acid;
• powdered sugar for dusting.

Finely chop the rhubarb and let it sit with the sugar and spices for half an hour. Reduce heat to low, add citric acid when it boils, and simmer for 10 minutes. Drain half the liquid and blend the rest, along with the pieces, in a blender. Line a baking sheet with parchment paper. Pour in the thickened mixture. Bake at 100 degrees Celsius until completely dry. This usually takes up to 4 hours.

Recipe for making healthy candied fruits

Taken per kilogram of main ingredient:

• 1.2 kg sugar;
• 300 ml of water.

Simmer the fruit in three stages. The first stage is for up to 15 minutes at a low simmer. Continue for up to 19 hours. The second stage is for 10 minutes and continues for 15 hours. The third stage is identical to the second. After this, let the candied fruit sit for an hour, then dry in the oven until caramelized.

Syrup

The syrup turns out to be an unusually delicious pink or red color. For 3 kg of rhubarb, take:

• 1 liter of water;
• 1 kg of sugar;
• 2 lemons.

Place all ingredients and sugar in a saucepan. Bring to a boil and simmer for 40 minutes. The syrup needs to be infused for 2 days.

Sweet rhubarb jam with strawberries

Boil the chopped vegetables in water for 5 minutes, then add sugar (in equal quantities). Strain, then simmer until a jelly forms. Cinnamon and vanilla are some spices that will give the jelly a piquant flavor.

How to make rhubarb salad?

For the rhubarb salad, prepare:

• peel the skin off the stems;
• immerse in boiling water for 2 seconds;
• pour cold water over them.

Rhubarb goes well with radishes, cucumbers, tomatoes, basil, dill, parsley, cabbage, eggs, goat cheese, and green onions. Dress it with vegetable oil or lemon juice.

Rhubarb jam with pectin and cardamom

Take:

• 1 kg rhubarb;
• 1 kg of sugar;
• 12 grams of pectin;
• 5 g cardamom;
• 20 g vanilla in a bag.

Boil the mixture and blend. Add sugar, bring to the boil, and simmer for half an hour. Add cardamom and pectin and simmer for another five minutes.

Pie filling

The filling for the pies is made in the same way as the puree is made.

Compote

There's no real difference between making juice and compote. But you can leave the pieces in.

Delicious rhubarb jam with bananas

For 1 kg of rhubarb you will need:

• 1 kg of bananas;
• 1.3 kg of sugar.

Simmer all ingredients over low heat, add sugar. Sterilize for 15 minutes.

Orange jam

Cut the rhubarb into cubes, sprinkle with sugar, and leave overnight. In the morning, simmer for 15 minutes. Add finely chopped orange and zest. Place in a sterilized container.

Making apple jam

The preparation method is the same as the previous one, using oranges. Sweet, firm apples are best.

Requirements for storage conditions and duration

The preparations are stored from 3 months to 2 years (depending on the type of preparation) in a dark and dry place.