Rhubarb is a perennial, powerful, very large plant with thick, woody, branched rhizomes. Aboveground stems of rhubarb are straight, thick and hollow. Rhubarb reaches a height of 2 meters. Rhubarb is widely distributed throughout the world. There are more than 20 types of it.

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

Rhubarb petioles contain up to 2% sugar, up to 2.3% organic acids, mineral salts of calcium, phosphorus, magnesium, and a lot of vitamin C. The edible part of rhubarb is usually thick, fleshy petioles, greenish or reddish in color. You need to choose dense stems that break easily when pressed. The petioles quickly wither; at normal temperatures they can be stored for no more than two days, and at 0 degrees - up to 5-7 days.

Rhubarb petioles have a pronounced sour taste with a characteristic taste and aroma reminiscent of apples. Rhubarb is good to add to first courses, as a substitute for sorrel, to give them freshness and sourness (in green cabbage soup and borscht). It’s good to add young leaves to okroshka and beetroot soup.

In small quantities, rhubarb can be added to vegetable stews. Use in vinaigrettes and salads. Can be stuffed. Prepare sour puree as a side dish for different types of meat. From the juicy thick stems you can make pies, crumbles - baked fruits covered with shortcrust pastry crumbs, jellies and other desserts.

With rhubarb filling you can prepare flour and cereal dishes, pancakes, pies, and puddings. From young rhubarb stems - candied fruits, jam, marmalade, compote, jelly. Rhubarb sauces go well with seafood, fish and poultry. Sweet sauces - for dessert dishes. Brass or iron utensils should not be used to prepare rhubarb dishes, as they are susceptible to oxidation.

Culinary recipes for dishes and drinks made from rhubarb.

Rhubarb cabbage soup.

Rhubarb (leaves) - 5-6 pcs + potatoes - 2-3 pcs + water - 2 liters + bouillon cubes - 2-3 pcs (or meat broth) + black pepper + bay leaf + salt. Wash the leaves and remove particularly thick veins. Cut. If there is no meat, then add bouillon cubes to boiling water. Chop the potatoes and add them to the broth. Cook until the potatoes are ready. At the end of cooking, add rhubarb leaves. Add salt. Add spices. Add a boiled egg.

Rhubarb and fruit soup.

Wheat bread - 200 g + rhubarb - 500 g + water - 4 cups + sugar - 1/2 cup + egg - 2 pcs + sour cream or curdled milk - 1 cup + fruits (strawberries, cherries, apricots) + sugar + cinnamon + cloves. Cut the bread into cubes and dry. Peel the rhubarb, cut into cubes and place in boiling water. Add crackers, cinnamon and cloves. Cook until the rhubarb is ready. Add sugar. Bring to a boil again.

Beat the yolks with yogurt or sour cream. Stirring, pour into soup. Slowly pour the egg whites, beaten with sugar, dropwise into the boiling water to form dumplings. Add fresh fruit pieces.

Dried plum and rhubarb soup.

Dried plums + rhubarb + sugar + lemon zest + potato starch. Boil dried plums and finely chopped rhubarb. Remove from . Grind until it becomes pores and put back into the broth. Add sugar, lemon zest and potato starch.

Rhubarb casserole.

Rhubarb - 300 g + water + sugar - 2 tbsp. + cinnamon - 1/2 tsp. And also: butter - 100 g + sugar - 75 g + egg - 2 pcs. + almonds (ground) - 50 g + salt - 1/2 tsp. + flour - 2 tbsp. Chop the rhubarb. Soak in a small amount of water. Place it in a greased bowl. Sprinkle a mixture of sugar and cinnamon on top. Mix soft butter, sugar, eggs, almonds, salt and flour. Pour the mixture over the 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 - 2 tbsp. l. + cinnamon + water - 2-3 tbsp. l. Cut the rhubarb into pieces and simmer in a small amount of syrup: water + sugar. Fry pieces of white bread in butter (croutons).

Place half of the cooked croutons in a greased dish, then the pieces of rhubarb taken out of the syrup, then the rest of the croutons. Mix the remaining syrup with milk, cinnamon and beaten eggs. Pour this mixture over the croutons and rhubarb layers. Place pieces of butter on top. 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 + powdered sugar - 1 tbsp. l. + cocoa - 1 tsp. Dilute the milk with water and cook the rice until half cooked. Add salt. Cover the chopped rhubarb with sugar and let it brew for 2 hours.

Separate egg whites from yolks. Beat the yolks with sugar and mix with the cooled rice porridge. Beat the whites into a thick foam. Place a layer of rice porridge in a greased bowl. Then, top with rhubarb (without syrup), whipped egg whites, and sprinkle with a mixture of powdered sugar and cocoa. Bake.

Unleavened pies filled with rhubarb.

For the dough: sour cream - 2 cups + egg - 2 pcs + flour - as needed + soda - 1 tsp. + salt + sugar. For the filling: rhubarb - 500 g + sugar - 1/2 cup + cinnamon (ground) - 1-2 tsp. Wash the rhubarb cuttings, remove skin and veins. Slice. Mix with sugar. Add a little boiling water. Simmer until the rhubarb is soft. Extract. Strain off the remaining syrup. Add ground cinnamon (optional).

Quench the soda with vinegar or citric acid and add to thick, non-acidic sour cream. Mix. Beat eggs with salt and sugar and mix with sour cream. Gradually add flour and knead into a loose dough. Cut the dough into pies. Roll them in flour. Roll into balls and immediately roll them into flat round cakes. Make pies. Roll them in flour. Fry in boiling oil.

Rhubarb with egg gravy.

Rhubarb - 500 g + raisins - 75 g + water - 1.4 l + sugar - 100 g + egg - 2-3 pcs + milk - 1.4 l + powdered sugar - 50 g + bitter almonds - 2 grains. Cut the rhubarb into pieces. Add raisins. Pour boiling water and boil a little. Remove from heat. Add sugar. Grind the yolks. Gradually mix powdered sugar and crushed almonds with milk. Then - with rhubarb. Add beaten egg whites and cool.

Rhubarb porridge with semolina.

Water - 2 tsp. + rhubarb (stalks) - 300 g + sugar - 150 g + semolina - 2.5 tbsp. + lemon zest - 1 tbsp. Peel the rhubarb. Slice. Place in a bowl. To fill with water. Cook until softened. Then add sugar. Stir. Add semolina, stirring. Heat until swelling. Cool the porridge. Add grated lemon zest.

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

Rhubarb sauce.

Rhubarb 1.5 kg + 2 teaspoons flour + 100-200 g sour cream + 1 teaspoon salt + 1 tablespoon sugar. Chop the rhubarb petioles and boil until softened. Grind until pureed. Fry the flour in oil. Add sour cream, sugar, salt. Mix. Add (while stirring) the rhubarb puree. Heat to a boil. This one replaces the tomato one.

Salad with rhubarb and radish.

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

Cabbage salad with rhubarb and stalked celery.

White cabbage + onion + rhubarb (stalks) + petiole celery + carrots + tarragon (greens) + vegetable oil. Coarsely chop the cabbage and pour boiling water over it. Let stand until cool and drain the water. Squeeze the cabbage. Onions, carrots - peel, chop and sauté in vegetable oil for about one minute. Wash the rhubarb, peel it and chop it thinly. Cut stalked celery into pieces. Connect everything. Add chopped tarragon. Mix.

Rhubarb with honey.

Honey - 3 tbsp + water - 500 ml + rhubarb (stalks) - 300 g + gelatin - 2 tsp. and water (for gelatin) - 1/2 cup. Cut the petioles into small pieces. Cook in water for 2-3 minutes. Remove from the broth and grind until pureed. Put the puree back into the broth. Add swollen gelatin to this mixture and dissolve it completely. Cool the mixture to 40 degrees. Add honey. Beat.

Rhubarb puree with honey.

Rhubarb - 200 g + honey - 150 g. Finely chop the rhubarb petioles and mix with honey. Simmer until done over low heat. Then grind. Use with tea, pancakes, bread.

Canned rhubarb with strawberries.

Rhubarb - 500 g + - 100 g. For syrup: water - 1 l + sugar - 300 g. Cut the rhubarb petioles into pieces without peeling them. Place in glass jars. Pour in hot syrup. To cover with a lid. Leave to sterilize for about 10 minutes. After sterilization, roll up the lids on the jars. Place in a cool place.

Rhubarb vodka.

Grind 2 rhubarb stalks. Place in a container and add 3 tbsp. l.sugar. Leave for 2 days. Then add cloves - 3 pieces + cinnamon - 1 piece + zest of half a lemon. Pour in 1 liter of vodka. Store in a cool, dark place for 3 weeks. Shake daily. Strain.

Rhubarb compote with strawberries.

Syrup: dissolve 450 g of sugar in 600 ml of water. Boil for 2 minutes. Cool. Add half a kilo of rhubarb to the cooled syrup. To cover with a lid. Cook for 2 minutes (no longer). Remove from heat. Let sit until cool. Then add chopped strawberries.

Rhubarb compote.

Rhubarb (stalks) - 200 g + sugar - 150 g + water - 4 cups + lemon zest - 8 g. Rinse the rhubarb stems and remove the skin from the thickened ends. Cut the stems. Place in a bowl and fill with cold water. Leave in it for 15 minutes. Separately boil sugar syrup. Remove rhubarb from cold water and plunge into boiling syrup. Add lemon zest. Cook for about 15 minutes.

Pumpkin and rhubarb compote.

Pumpkin - 100 g + rhubarb - 100 g + sugar - 1 tbsp. + zest - 1/2 lemon or orange + cinnamon - 1/4 tsp. + water - 2 glasses. Peel the pumpkin. Cut the pumpkin and rhubarb into strips. Boil syrup with cinnamon and zest. Add rhubarb to it. Boil. Add pumpkin. Boil. Remove from heat. Cool.

Based on materials from the book “Survival beyond the threshold of civilization.”
Nagorsky S.V.

I offer you a very simple, but nevertheless tasty and healthy recipe for making green cabbage soup! I used to bake very tasty pies from rhubarb, but this recipe once became an improvisation and has now settled firmly in my kitchen.
They just treated me to rhubarb along with the leaves. I wanted to throw the leaves away, but they told me that you can cook cabbage soup from them. And this is what I got.
We will need for 4 servings:
Broth (any kind, I had chicken) - 1.5 l.
Potatoes (medium) - 3 pcs.
Rhubarb (leaves, quantity depends on size) - 3 pcs.
Onions - 1 pc.
Green onion - 50 g.
Petiole celery (2 petioles) - 2 pcs.
Salt (to taste)
Dill (for serving) - 30 g.
Chicken egg (for serving, 0.5 pcs per serving) - 2 pcs.
Sour cream (optional) - 40 g.

All thick veins of rhubarb leaves need to be cut out and cut into strips approximately 4-5 cm long and 5-7 mm. width.
We also cut the potatoes and onions into strips.

Celery and green onions - in small pieces.
Celery is not at all necessary here, but I like to add it to cabbage soup and soups.

Bring the broth (I had chicken broth prepared in advance) to a boil, add the potatoes and onions first, wait until it boils.
Then add chopped rhubarb leaves and celery.
Bring to a boil and cook for about 30 minutes until the potatoes are tender. 10 minutes before the end of cooking, add salt and pepper as desired, if you like, you can also add a bay leaf.

When serving, put half a boiled egg in the tureen, pour in our aromatic cabbage soup, sprinkle with chopped dill and add sour cream. That's it, you can enjoy the great taste, which tastes like sorrel cabbage soup.

Bon appetit! I would be grateful to everyone who voted for the recipe!

The long winter is behind us, our body misses vitamins, natural ones, not frozen or synthetic ones. This is where the first greenery comes to the rescue. I really love this light, almost summer soup. It can be cooked in meat broth and with meat, or just with vegetables. And so and so very tasty! Because rhubarb gives an amazing sourish-delicate taste.

The main hero of the occasion is here! In his best!

I have my own rhubarb, but if you don’t have a plot, you’ll have to rely only on purchased or “toll” ones)))

Rhubarb is an amazing plant with a thousand-year history. Very useful! And May is the very time when everything from rhubarb is eaten - both leaves and petioles. In summer, the leaves can no longer be eaten; they will become coarse and lose their culinary value.

In fact, this is a very budget-friendly soup, even if it contains meat. After all, you can cook it on chicken, for example. I cooked turkey drumsticks. There is sooooo much meat in this drumstick! Enough for the whole family))

I never fry anything in summer soups. We need to give the body a break from carcinogens! Just vegetables and cooking! Of course, you can’t do without potatoes.

And we cut any greens, whatever is on hand will work - onions, dill, parsley!

Chop the rhubarb. We add potatoes to the prepared meat broth first, and then all the greens en masse!

Sour cream is the finishing touch...

After winter, the body needs microelements and vitamins, which are found in common greens, for example, nettle. You can make soups from the plant - green cabbage soup in meat or vegetable broth, as well as.

Green cabbage soup with nettle and sorrel

This is a soup recipe with the addition of vegetables and fresh herbs. The ingredients are indicated for 2 liters of water.

Required ingredients:

• a bunch of nettles and sorrel;
• several onion feathers;
• dill - a bunch;
• two potatoes;
• bay leaf;
• carrot;
• spices.

Cooking steps:

1. Cut the peeled vegetables into medium-sized pieces and place in boiling water. Cook for 20 minutes.
2. Wash the greens and chop.
3. Add spices and herbs, cook for a few more minutes.

The finished soup should be left to steep for a richer taste. Serve with sour cream.

Nettle cabbage soup with egg

If your family loves meat, prepare hearty green cabbage soup with egg and nettles in chicken broth.

Ingredients:

• one and a half liters of broth with meat;
• nettle - a large bunch;
• bulb;
• three potatoes;
• spices;
• three eggs;
• greenery;
• bay leaf.

Preparation:

1. Cut the potatoes into cubes, chop the onion.
2. Remove the meat from the broth, add vegetables and spices. Cook for 20 minutes.
3. Chop the nettles and add to the soup.
4. Cut the meat into pieces and add the bay leaf to the broth. Cook for 12 minutes.
5. Remove the soup from the heat, add the diced boiled eggs and chopped herbs.

Green nettle cabbage soup with spinach

Another very healthy green plant is spinach. The leaves contain a lot of iron, vitamins and microelements.

You can replace the meat in the recipe with beans.