Rhubarb is a gourmet vegetable, but kvass is made from it just like fruit.
Rhubarb kvass is a tasty and healthy drink that perfectly quenches thirst. Rhubarb has a tart, slightly sour taste.
In this case, the stems of saturated red color are sweeter than the stems of green or pale pink.
Rhubarb is a real storehouse of vitamins and minerals.
In addition, it contains a minimum of calories, so it is ideal for diet food.
Rhubarb kvass - basic cooking principles
Kvass is the most popular drink in Russia, which was prepared both in the royal chambers and in poor peasant houses. It is mainly prepared in the summer, because this particular drink not only quenches thirst better than others, but is also much more useful than soft drinks and other carbonated drinks.
Traditional kvass is prepared on rye bread, but a drink made from fruits and rhubarb is no worse. There are many recipes for making kvass. It is prepared simply, so even a novice hostess can handle this.
Only rhubarb stalks are used for food, leaves and roots are poisonous, therefore they are thrown away.
The rhubarb stalks are washed, peeled from unnecessary parts and cut into small pieces. Then it is transferred to a pan, poured with clean water and boiled until soft. The resulting broth is filtered, pour sugar and stir until completely dissolved. Cool to a warm state and add yeast. The container is covered with a napkin and kept for 24 hours in a warm place. Filter again, bottled and left for another three days.
You can add mint, spices, berries, citrus zest, rose petals, etc. to kvass. Sugar can be replaced with honey.
After complete cooling, kvass is stored in the refrigerator.
Recipe 1. Traditional Rhubarb Kvass
Ingredients
a pound of petioles of rhubarb;
12 g of fresh yeast;
two and a half liters of pure water;
125 g granulated sugar.
Cooking method
1. Separate leaves from petioles. For the preparation of kvass, only petioles are used. Rinse them thoroughly under the tap, cut into bars and place in a pan. Pour rhubarb with clean water and set on fire. Boil the vegetable until soft.
2. Filter the resulting broth, discard the petioles, we no longer need them. Pour into a jar. Pour sugar and mix until completely dissolved. Then suction the broth until warm and add the yeast. Shuffle.
3. Cover the jar with a tissue to provide oxygen. Take it to a warm place for a day.
4. After 24 hours, strain the drink again through several layers of gauze to make the kvass transparent. Pour into bottles and leave them warm for another two to three days. Cool and serve ready kvass.
Recipe 2. Rhubarb kvass with orange zest
Ingredients
filtered water - 2 liters;
yeast - 25 g;
rhubarb - 300 g;
shoots of black currant;
sugar - 200 g;
zest of orange.
Cooking method
1. Separate leaves and roots from rhubarb stalks. Wash the stems under the tap and cut into five centimeter slices. Put in a suitable dish and fill with the required amount of clean water.
2. Wash the orange thoroughly with a brush under running water and wipe it off. Using the smallest grater, remove the zest from it and add it to the rhubarb pot. Put the shoots of blackcurrant here. Put the pan on the fire and cook until soft rhubarb.
3. Leave the resulting broth to infuse until it cools down to a warm state. Then strain the broth through a sieve, pour it into a jug and add sugar. Stir until it is completely dissolved.
4. Add yeast to the slightly warm drink, mix, cover the jug with a napkin and leave it warm so that the drink starts to ferment. Soak kvass in the refrigerator before serving.
Recipe 3. Rhubarb kvass with cinnamon and raisins
Ingredients
stalks of rhubarb;
pure water - 2.5 liters;
cinnamon - 7 g;
sugar - 150 g;
two cloves of cloves;
dry yeast - 10 g;
raisins - 10 pcs.
Cooking method
1. Rinse the stalks of rhubarb stalks well under running water and cut them into bars. Put the vegetable in a large pot and pour purified water.
2. Put the pan on fire and bring the contents to a boil. Put two cloves in boiling liquid and add cinnamon. Cook over low heat for another ten minutes and remove from heat.
3. Strain the broth through a sieve and pour sugar into it. Stir until completely dissolved and leave to cool to a warm state. Then add dry yeast, mix and cover with a clean linen towel. Keep warm for a day to begin the fermentation process.
4. Put a few washed raisins in plastic bottles. Pour kvass into them and send to cool in the refrigerator. Soak the drink for another day.
Recipe 4. Rhubarb kvass with citric acid
Ingredients
rhubarb - 800 g;
sugar - half a kilogram;
citric acid - 5 g;
purified water - five liters;
yeast - 25 g.
Cooking method
1. Cut leaves and roots from the stalks of rhubarb. Wash the vegetable under the tap and chop it finely. We put rhubarb in a deep pan and fill it with purified water. We put the pan on the fire and cook the vegetable until soft.
2. Remove the broth from the fire and leave for three hours to insist. Then filter it through a sieve.
3. We cultivate yeast in warm water. Pour the yeast mixture into a warm broth, mix, add sugar and add citric acid. Once again, mix everything thoroughly, cover with a clean towel and leave it warm for eight hours.
4. Then pour the kvass into the bottles, and send it to the refrigerator for a couple of days until fully ripened. For color, you can pour a glass of cherry or blackcurrant juice.
Recipe 5. Kvass from rhubarb and mint
Ingredients
stalks of rhubarb - half a kilogram;
dry active yeast - 1 g;
purified water - two liters;
granulated sugar - half a kilogram;
fresh mint - 15 g.
Cooking method
1. Take the stems of rhubarb and rinse them thoroughly under running water. Then clean them of all unnecessary and cut into small pieces.
2. Pour the purified water into the pan and put the finely chopped stalks of rhubarb into it. Place the pot on a small fire. As soon as the contents begin to boil, add sugar, mix and cook for another five minutes.
3. Now take a sieve and strain the rhubarb decoction. In the resulting broth, add dry active yeast and mix well.
4. Put the pan in the heat, covered with a clean linen towel, and leave for 12 hours to begin the fermentation process.
5. Bottle the finished kvass and cork tightly. Store it in a refrigerator or cellar.
Recipe 6. Rhubarb kvass on beet broth
Ingredients
liter of beetroot decoction;
black currant;
currant leaves;
bread;
rhubarb;
80 g of honey.
Cooking method
1. Peel the beets, wash and cut into slices, pour a liter of filtered water and put on fire. Cook for ten minutes from the moment of boiling. Using a slotted spoon, remove the pieces of beets, and cool the broth.
2. Add the washed blackcurrant leaves to the beetroot broth.
3. Peel the rhubarb stalks, wash and chop finely. Put a large handful of rhubarb in a beetroot broth.
4. Wash the berries of black currant, tear off the tails and mash the crush to a puree state. Add honey to the berry puree and mix.
5. Add the berry puree to the beetroot broth. Add some bread here and bring the volume of liquid with warm water to five liters.
6. Place the container with the future kvass in a warm place for three days, covering it with a clean linen towel. After the allotted time, strain the kvass, bottle it, cork it tightly and place in the refrigerator.
Recipe 7. Rhubarb kvass with spices
Ingredients
cloves - two buds;
rhubarb - half a kilogram;
cinnamon stick;
purified water - 2.5 liters;
raisins - 100 g;
granulated sugar - one and a half cups;
dry yeast - 10 grams.
Cooking method
1. Cut leaves and roots from the stems of rhubarb. Rinse the stems thoroughly under the tap and cut into thin strips. Put rhubarb in a saucepan and pour purified water.
2. Place the pot on a small fire. When the broth is warm, add a stick of cinnamon and clove buds. Cook until boiling and remove from heat.
3. Strain the broth through a sieve, pour in granulated sugar and mix well. Cool the mixture until warm. Add the yeast and mix until it dissolves completely.
4. Put the broth in a dry, warm place, covering the dishes with a clean towel. Insist for three days until the fermentation process begins.
5. After three days, pour the kvass into bottles, having previously added several washed raisins to each. Keep the drink in the refrigerator.
Recipe 8. Rhubarb kvass with lemon zest
Ingredients
rhubarb - half a kilogram;
live yeast - half tsp;
drinking water - two liters;
granulated sugar - two-thirds of a glass;
lemon.
Cooking method
1. Wash the rhubarb stalks and cut into small pieces. Put in a pan and fill with drinking water.
2. Wash the lemon thoroughly, wipe off and remove the zest from it with a fine grater or a sharp knife. Add to rhubarb pot.
3. Put the pot on the fire and simmer for about five minutes.
4. Remove the broth from the fire, cover and cool to warm. Filter the cooled broth through a sieve.
5. Pour sugar into a warm broth, add yeast and mix. Cover the container with the future kvass with a towel and place it in a very warm place without drafts. Leave on for a day until signs of fermentation begin to appear on the surface.
6. Pour the finished kvass into clean bottles and seal them tightly with lids. Put the kvass in the refrigerator.
Rhubarb kvass - tips and tricks
When choosing rhubarb, pay attention to color. It should be uniform.
If you wish, you can cut the peel from the rhubarb stalks.
Cook rhubarb in an enamel or steel pan so that the vegetable does not oxidize and does not lose color.
Rhubarb is stored in the refrigerator for no more than three days.
The container with future kvass should not be covered with a lid, but with a dense cloth to provide oxygen access. So the fermentation process will be faster.
