Table of contents:
Video: Rhubarb: Growing Rhubarb, Rhubarb Recipes
Rhubarb is good both in summer and in winter
- Which rhubarb prefers
- Breeding rhubarb
- Further care for rhubarb
- Rhubarb: beauty, benefits, and taste
- How to keep rhubarb longer?
- Fresh rhubarb in winter
- How to cook rhubarb? Rhubarb recipes
Rhubarb and sorrel are perhaps the earliest vegetables on our table. Rhubarb successfully replaces both fruits and berries, and it ripens in early spring, when the gardens are just beginning to bloom. Young rhubarb stalks are not only tasty, but also healthy. They have an almost complete range of vitamins. In early spring, as soon as the snow melts, rhubarb starts growing and after a week or two pleases gardeners with the first vitamin greens, that is, at the same period when other vegetables (except sorrel, onions and asparagus) have not yet come from open ground.
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Today this plant is quite famous and common. And there was a time when rhubarb stalks were imported from China. Until the beginning of the 20th century, Russia and all other countries of Europe and America received rhubarb rhizomes along with other valuable products from China, where they were dug up in the then unexplored regions of Tangutia and Tibet. Its medical use was known in China as early as 2700 BC. e. Later it was sometimes brought to Ancient Greece, and then to Persia. Through Arab doctors, rhubarb became known in Europe in the Middle Ages. The first European who penetrated the country of Tangutia and described the collection of rhubarb was the famous Venetian traveler Marco Polo (XIII century).
China's rhubarb trade with Russia began at the end of the 17th century, and in 1704 Peter I introduced a state monopoly on this trade. Since 1736, rhubarb was transported through Kyakhta, sent further to Western Europe. In 1750, the Russian doctor D. Grother received from Bukhara merchants the seeds of medicinal rhubarb, which he sent to the famous Swedish botanist K. Linnaeus, who for the first time gave the botanical name and description to the rhubarb grown from these seeds. The famous Russian traveler and explorer N. M. Przhevalsky during his expedition in 1871-1873. found rhubarb in the vicinity of Ku-kunor lake. From the fruits of Tangut rhubarb collected by N. M. Przhevalsky in the Botanical Garden in St. Petersburg, plants were obtained, which later gave seed material for all Russian cultures and partly for foreign ones.
Many years later, the German traveler Tafel brought rhubarb fruits to Switzerland from Tibet, and the plants grown from them became the ancestors of Western European rhubarb varieties.
Which rhubarb prefers
1. Rhubarb is very frost-resistant - its rhizomes tolerate frosts down to -30 ° C, seeds germinate at 2 … 3 ° C, and intensive growth of leaves begins at 10 … 15 ° C.
2. The most suitable for him is a site with loamy soil, cleared of perennial weeds and filled with organic fertilizers, with a well-permeable subsoil and a low level of groundwater.
3. It is undemanding to light, so the plant grows well in the shade in the aisles of the garden, however, to get early production, it is better to place rhubarb in lighted places.
4. It needs high soil moisture. With a lack of moisture and elevated temperatures, the leaf rosette develops weakly, the petioles coarse, become thin and fibrous.
5. In one place it can grow for many years, growing more and more and giving new shoots from root buds.
Rhubarb is propagated vegetatively and by seeds. When dividing a bush, its qualities are better preserved. When digging, try not to damage the roots. The rhizome is divided into several parts with a sharp knife so that each has a large bud and one or two thick roots weighing 150-200 g.
The most valuable plants are obtained from the lateral young parts of the rhizome. They are lowered 4-8 cm below the soil surface and compacted well with earth. Remember: if the planting is very deep, then the plants do not develop well, quickly move to flowering, often rot, and the stalks are short, with low taste. At a very high planting, the buds dry out and do not bloom.
When propagated by seeds, they are sown in spring in a nursery in an ordinary way with row spacing of 20-30 cm.
Further care for rhubarb
Caring for rhubarb after planting consists in loosening row spacings, weeding, fertilizing with fertilizers (sprinkle urea over the snow in early spring, and a little later, in May, apply complex mineral fertilizers) and watering.
From the second year after planting, flower stems appear in rhubarb, which greatly depletes the plants. Therefore, they must be cut out.
For 1.5-2 months before the end of the growing season, the collection of shoots is stopped, the plants are allowed to grow stronger and stock nutrients in the rhizomes for the next season.
Every 3-4 years (and preferably after 2 years) rotted organic fertilizers should be applied to the plant aisles - 1-2 buckets per 1 square meter or 2-2.5 kg per plant.
Rhubarb: beauty, benefits, and taste
From fleshy rhubarb stalks, which are close to apples in chemical composition and nutritional value, they prepare compotes, jelly, candied fruits, pie filling, jam … They are perfect for making quick desserts, sauces and various pastries.
In addition, spring rhubarb stalks are very beneficial. In early spring, rhubarb contains ascorbic acid, rutin, sugars, pectins, malic and other acids. Rhubarb is very rich in vitamins A, C and some of the group B. And therefore, this vegetable plant has antiscorbutic and tonic properties.
With an increase in the temperature of the air and the ground, the petioles of rhubarb coarsen, oxalic acid accumulates in them, which is not harmless, therefore, with the onset of summer, it is better to refuse to use rhubarb.
For medicinal purposes, drugs from rhubarb roots and rhizomes are used. They are used as a laxative, choleretic and tonic for anemia and tuberculosis. To do this, the rhizomes of the plant are dug up in the fall, cleaned, washed, cut into pieces and dried at a temperature of 60 ° C. Dried pieces of rhubarb roots and rhizomes are ground into powder and brewed like tea.
In addition to its taste and medicinal properties, rhubarb also has decorative advantages - its green, powerful leaves look spectacular on flower beds surrounded by annual flowers.
How to keep rhubarb longer?
If you buy rhubarb and plan to use it fresh, wash it and wrap it in paper. But keep in mind: if it's in the refrigerator for more than two days, it starts to wilt.
If you like young rhubarb, freeze it after washing and pruning the stems. Old rhubarb is advised to remove the "string", like celery. You can cut the rhubarb into short pieces and freeze it in bags just like that, although it is better to put sugar in the bags, which forms a gorgeous syrup when defrosting (for every 450 g of rhubarb you need about 55 g of sugar). Frozen rhubarb can be stored for several months.
Fresh rhubarb in winter
To obtain fresh produce in winter, rhubarb is driven out in any premises (in late autumn and early spring, for example, on an insulated loggia), where the appropriate temperature and humidity can be maintained.
In the fall, after the leaves die off and the plants enter the dormant period, they are undermined, selected and laid for storage. Store the prepared material in the basement or cellar.
As needed to obtain fresh greens, the rhizomes are placed close to each other on a layer of soil 12-15 cm thick, and then watered abundantly. Distillation is carried out at a temperature of 10 … 15 ° C and an air humidity of 60-70 percent. The planting material is regularly ventilated and watered once a week.
The first harvest is carried out after 30-35 days, the petioles are broken out very carefully. For six to eight weeks, they make five or six fees. After that, the roots are dug up and a new batch is planted.
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How to cook rhubarb? Rhubarb recipes
Rhubarb is actually a vegetable, but it is cooked like a fruit. Its stalks are mildly sour and usually require added sugar, although too much sugar will overpower the rhubarb. Rhubarb is used to prepare salads, preserves, jam, jam, marmalade, candied fruits, wine, compotes, jelly, kvass, pie filling, juice, wine and much more. Young rhubarb stalks are great for pies, ice cream and sorbets. Its delicate flavor goes well with stronger aromas of ginger or citrus fruits such as grapefruit or orange. The simplest is rhubarb boiled in syrup, and then whipped with a regular whisk. This is a beautiful pink sauce that can be served with vanilla ice cream or tarts.
Rhubarb in syrup
Stewing in sugar syrup, in candied ginger syrup or in red currant jelly is considered a classic option for preparing rhubarb. At the same time, it releases a large amount of juice and therefore requires almost no water.
Rhubarb cooks very quickly, so be careful if you need to keep it in shape for a recipe. Make some syrup by dissolving the sugar in a little water, add the prepared rhubarb and simmer over very low heat for 7-10 minutes (if you let the syrup simmer, the rhubarb will melt quickly, so keep an eye on it).
Rhubarb and garden strawberry jam
Rhubarb (petioles) - 500 g, strawberries - 500 g, sugar - 500 g. Wash the stalks of rhubarb, dry thoroughly. Remove veins, cut into small pieces. Now place the rhubarb in a bowl in layers, alternating with sugar. To do this, use half of the prescription sugar you have. Then cover with a napkin and leave for a day. Rinse the strawberries quickly under running water and dry. Remove the stalks. Place in layers in the same way as rhubarb in a bowl, alternating with the remaining granulated sugar. Cover with a napkin and leave overnight. Now take a saucepan, put the rhubarb and sugar in it. Put on low heat. Cook until the rhubarb is translucent. Then add the strawberries with sugar, stir. Cook until tender, stirring occasionally. When the jam is ready, remove it from the heat, remove the froth. Cool slightly and pour into sterile jars.
Kissel from pumpkin and rhubarb
300 g pumpkin, 300 g rhubarb, 100 g sugar, cinnamon, lemon or orange peel, 5 glasses of water. Grate the peeled pumpkin on a coarse grater, cut the rhubarb diagonally into pieces. Boil the syrup with spices, dip the rhubarb in it, boil, add the pumpkin, bring to a boil again.
Duck with rhubarb
Grate three duck breasts with 1 teaspoon of salt and 1 teaspoon of sugar. Leave it on for at least 30 minutes (or longer). Boil 100 ml of blackcurrant liqueur with 150 ml of red wine and add 60 ml of rhubarb puree. Season to taste. Rinse the salt and sugar off the duck and grill until tender. Cut into pieces and serve with sauce.
Rhubarb and Orange Nut Pie with Crumb
Preheat oven to 190 ° C. Place 500 g frozen rhubarb in the low ceramic oven dish. Pour juice over 1 orange and sprinkle with 2 tbsp. l. Sahara. Put 250 g flour in a bowl and rub in 75 g butter. Stir in 25 g rolled oats, 50 g sugar and 50 g finely chopped almonds. Sprinkle rhubarb with batter and smooth. Bake for 25-30 minutes, until the filling is bubbling.
Dessert with rhubarb and ginger
Put 750 g of rhubarb in a low oven dish, sprinkle with 75 g of sugar, zest and juice of 1 orange and 1 teaspoon of fresh grated ginger. Put in the oven and bake for 30-40 minutes at 180 ° C. Allow to cool. Add the rhubarb mixture to the whisk along with 200 ml of thick Greek yogurt and beat. Transfer to a vase and garnish with candied ginger.
Beat 300 g of rhubarb yogurt, 125 g of raspberries, 350 ml of milk with black ground pepper. Serve in tall glasses, garnished with fresh raspberries.
Rhubarb and orange jam
Peel 6 oranges, cut off as much of the white flesh as possible, divide into wedges and remove the seeds. Place the orange pulp in a jam pot, add the zest of half the oranges, cut into thin strips. Add 700 g of sugar. Peel the rhubarb, cut into thin pieces, add to the oranges and stir everything over low heat until the jam is done. Remove foam from the surface. Pour into jars and, when the jam has cooled, cork.
Rhubarb clafoutis with liqueur
Whisk 400 ml of warmed milk, 3 eggs, 3 tbsp. l. sugar, 3 tbsp. l. plain flour and 2-3 tbsp. l. melted butter. Put 450 g of chopped rhubarb on the bottom of a refractory mold measuring 30x23x12 cm. Pour 2 tbsp. l. liqueur and add 2 tbsp. l. Sahara. Pour the dough on top. Bake for 30-35 minutes at 190 ° C. When the clafoutis is ready, remove from the oven, sprinkle with powdered sugar and serve immediately.
Rhubarb in wine
Place in a saucepan 1 kg chopped rhubarb, 1 bottle of sweet white wine, a few strips of dried lemon zest, 1 vanilla pod and 225 g sugar. Bring to a boil, then reduce heat and cook for 90 minutes. Get the zest and vanilla pod. Serve cold without cream.
Grind 2 stalks of rhubarb with a pestle and place in a jar with 3 tbsp. l. Sahara. Leave on for 2 days. Add 3 cloves, 1 cinnamon stick and 1/2 lemon zest. Pour 1 liter of vodka. Store the jar in a cool, dark place for 3 weeks, but shake daily. Then strain, pour into another bottle and leave for 3 months before use.
Rhubarb compote with strawberries
Dissolve 450 g of sugar in 600 ml of water, then bring to a boil. Boil for 2 minutes. Let cool and refrigerate for a while. Place 450 g rhubarb in cold syrup. Cover, bring to a boil and cook for 2 minutes (no longer, otherwise it will boil). Reduce heat and leave rhubarb in saucepan until cool. Then add 225 g of chopped strawberries. Refrigerate and serve.
Irish rhubarb bread "barm marriage"
Put 175 g of brown sugar, 300 g of dried fruit and 55 g of citrus zest in a bowl, pour 600 ml of freshly brewed chilled tea. Cover and leave for 6 hours. Then add 1 beaten egg and 55 g softened butter to the dried fruits, mix. Take 350 g flour, 1 teaspoon of soda and 1 teaspoon of spices, beat. Pour into a 1kg cake pan. Bake in a preheated oven at 1800C for an hour and a half, until the bread rises and feels firm to the touch. Turn over onto a wire shelf and let cool. Put 450 g of rhubarb in a saucepan, sprinkle with 1 teaspoon of sugar and add a spoonful of water. Boil the rhubarb for a few minutes to keep the pieces intact. Drain. Pour the rhubarb over the bread and top with the whipped cream. Serve with butter.