Rhubarb and sorrel are perhaps the earliest vegetables on our table. They have an almost complete range of vitamins. In early spring, as soon as the snow melts, rhubarb starts to grow 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 the open ground.
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 imported 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 (13th 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. Przhevalsky in the Botanical Garden in St. Petersburg, plants were obtained that later gave seed 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.
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 poorly, the petioles become 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. With a sharp knife, the rhizome is divided into several parts 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 petioles 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.
Caring for rhubarb after planting consists in loosening row spacings, weeding, fertilizing with fertilizers (sprinkle urea over the snow in early spring, and apply complex mineral fertilizers a little later, in May) and watering.
From the second year after planting, the rhubarb has flower stems that severely deplete the plants. Therefore, they need to be cut out.
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 sq. M or 2-2.5 kg per plant.
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, pectin substances, malic and other acids. Rhubarb is very rich in vitamins A, C and some 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, in the fall, the rhizomes of the plant are dug up, 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 taste and medicinal properties, rhubarb also has decorative advantages - its green, powerful leaves look spectacular on flower beds surrounded by annual flowers.
If you buy rhubarb and plan to use it fresh, wash it off and wrap it in paper. But keep in mind: if it sits in the refrigerator for more than two days, it starts to wither.
If you like young rhubarb, freeze it after washing and pruning the stems. The 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.
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. The prepared material is stored 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, after which they are 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 cleaning 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.
Rhubarb is actually a vegetable, but it is cooked like a fruit. Its petioles are mildly sour and usually require added sugar, although too much sugar will overpower the rhubarb flavor. 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. It is a beautiful pink sauce that can be served with vanilla ice cream or tarts.
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 secretes 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 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 (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 the same way as rhubarb in a bowl in layers, 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 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.
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 spice syrup, dip the rhubarb in it, boil, add the pumpkin, bring to a boil again.
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.
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 dough and smooth. Bake for 25-30 minutes, until the filling is bubbling.
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. Place the rhubarb mixture in a whisk along with 200 ml of thick Greek yogurt and beat. Transfer to a vase and garnish with candied ginger.
Beat 300 g rhubarb yogurt, 125 g raspberries, 350 ml milk with black pepper. Serve in tall glasses, garnished with fresh raspberries.
Peel 6 oranges, cut off as much of the white pulp 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 over low heat until the jam is done. Remove foam from the surface. Pour into jars and, when the jam has cooled, cork.
Whisk 400 ml of warmed milk, 3 eggs, 3 tbsp. sugar, 3 tbsp. plain flour and 2-3 tbsp. melted butter. Put 450 g of chopped rhubarb on the bottom of a refractory mold measuring 30x23x12 cm. Pour 2 tbsp. liqueur and add 2 tbsp. Pour the dough on top. Bake for 30-35 minutes at 190 ° C. When the clafoutis is ready, remove from the oven, sprinkle with icing sugar and serve immediately.
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 of sugar. Bring to a boil, then reduce heat and simmer for 90 minutes. Remove the zest and vanilla pod. Serve cold without cream.
Grind 2 rhubarb stalks with a pestle and place in a jar with 3 tbsp. 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.
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.
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 of flour, 1 teaspoon of baking 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 on 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.
Rhubarb harvesting season will begin very soon. We use it while there is time, since it will not last long.
Garden rhubarb (Rheum rhaponticum), native to Western Siberia and Northern China. The season is very short there, so the leaves sprout as soon as the snow melts. Even frost, which can return, down to -10 C, will not harm them. Rhubarb can quickly reach a height of one meter.
Young rhubarb stalks contain many organic acids, including oxalic acid (leads to the formation of stones in the gallbladder). But it is less harmful than, for example, beets, which also create the same relationship, and which is consumed more often. More oxalic acid than the petioles is found in the leaves. Young leaves can be consumed once a year, for example in the form of cabbage rolls (use instead of cabbage).
Rhubarb is one of the few vegetables that grows in acidic soil. The soil should be fertile and contain humus, with a pH ranging from acidic to neutral (pH 5.5-7). Manure and compound fertilizers should be added before planting. The place should be sunny or shady. The plant has a great need for water. Drought and high temperatures cause the stalks to become fibrous and tasteless. Fertilization with humus every 2-3 seasons and 5-6 times from spring to August with nitrogen (about 15g / m²) fertilizer increase yields. Harvesting in the second year of cultivation lasts 3 weeks, in subsequent years - longer. And if both early and late varieties are planted, then even from the end of April to the end of June. It is recommended to cut out the inflorescences, since after their formation, the plant will have fewer leaves in the next season.
There are several varieties of rhubarb with different growth rates and petiole colors: Moskovsky 42 - petioles are red. Victoria - petioles at the base are dark red, turn green above. Orgsky 13 - the petioles are very tasty, red from below, green above. Linnaeus - petioles are light green. Champagne - bright red petioles. Monarch - petioles are large, light green. Royal Albert - at the beginning of growth they are pale red, later they turn green.
The most delicious are delicate leaf stalks that grow without light. Therefore, the plant should be partially or completely shaded before the end of the harvest.
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This is a great recipe for those who want to prepare something interesting for the winter. You need to prepare one and a half kilograms of sugar, a kilogram of rhubarb, 3 oranges and about 2 glasses of water.
First, the rhubarb, peeled and cut into small slices, is boiled. Throw in boiling water and cook for only 1 minute, then use a slotted spoon to remove it in a colander.
A syrup is prepared from sugar and water, into which rhubarb is dipped. For about 15 minutes, the mass is cooked over low heat. It is necessary to remove the foam and stir the jam constantly. Then it needs to be allowed to cool and kept at room temperature for about 12 hours.
The orange is cut into slices, each of which must be divided into 4 slices. Add all the slices, as well as the orange zest to the rhubarb and cook again for 15 minutes. You need to roll up in sterile jars. Try it, you will like it!
Rhubarb compote is a great drink. It can be cooked from early spring. But many housewives harvest it for the winter. To do this, the washed petioles are peeled, filled with hot syrup made from 1 liter of water and 1 kg of sugar. You can simply sterilize in jars, covered with lids.
About a healthy and tasty plant - rhubarb, including cooking recipes.
It is recommended to have 2 varieties of rhubarb, differing in terms of ripening (early and late) and in the quality of the petioles (green petioles - for making mashed potatoes and cabbage soup and red-peted ones - for compotes).
Rhubarb is propagated by seeds, but it begins to bear fruit faster when planted with parts of rhizomes from 3-4-year-old plants with 1-2 well-developed buds. Rhubarb rhizomes should be planted at the end of April or mid-August in holes measuring 30 X 30 cm at a distance of 1 m from one another. In each well, half a bucket of compost or decomposed manure should be added, adding 10-20 g of nitrophosphate or 25 g of superphosphate and 10 g of potassium chloride, and mix well with the ground. Rhizomes should be planted at a level with the ground, the soil around should be compacted, watered, and sprinkled on top with dry (preferably compost or humus) soil so that the buds are covered by 1.5-2 cm.
When propagating by seeds, sowing must be done no later than the end of June on a well-fertilized bed. With four-line sowing (distance between lines 20 cm, between belts 35 cm), 3 g of seeds should be sown per 1 m 2. After about a month, the seedlings must be thinned out, removing weak plants, and leaving a distance of 15-20 cm between the plants. The main care is weeding and loosening. Feeding plants with nitrofoskoy (6 g) per 1 running meter) is best done at the end of August. In the 2nd half of August or early spring of next year, when the plants start to grow, they need to be planted in holes prepared in the same way as for planting rhizomes. For planting, you should select strong plants with an even coloration of the petioles. In spring and during the entire fruiting period until August, superphosphate and other phosphorus fertilizers should not be applied, since this causes rhubarb flowering, a decrease in yield and product quality. In order to increase the yield during the regrowth of plants in the spring, it is recommended to cut off all emerging flower stalks. In dry weather, once a summer, it is necessary to carry out abundant watering, combining it with feeding with a mullein. When collecting the petioles, you need to pull out at the base, and not break off. It is better to renew the plants one by one, starting from the 6-7th year of their use, depending on the condition of the plants.
This perennial herb with a powerful rhizome and unusually large and succulent leaves collected in a rosette is often underestimated. He has an amazing cold resistance (tolerates March frosts).
Rhubarb is prized not only for its nutritional and taste qualities. This unpretentious plant can enrich the body with vitamins in early spring, such as nettle, sorrel, dandelion leaves. There is no less healing power in rhubarb than in salad, spinach, celery. It contains nicotinic acid, carotene, thiamine, mineral salts of phosphorus and magnesium, iron, potassium and calcium.
Peel the rhubarb stalks, wash with cold water, finely chop, sprinkle with sugar and vanilla. Mix. After a few minutes, after the juice is released, serve. 300 g rhubarb, 1 tablespoon sugar, vanillin.
Cut the rhubarb peeled from the skin into pieces, add a little water and simmer with semolina. Serve with milk or cream. 300 g rhubarb, 50 g semolina, sugar and salt to taste.
Rhubarb and beetroot salad
Dice boiled or baked beets. Add finely chopped rhubarb. Season with sour cream. Sugar and salt to taste. If you add chopped onions, and grated horseradish to sour cream, give the salad a completely original taste.
Spring cabbage rolls
Chopped eggs, parsley, butter put in any crumbly porridge and the minced meat is ready. Scald young rhubarb leaves with boiling water, put minced meat on them and wrap. Fill with sour cream sauce, simmer in a saucepan, covered for 10-15 minutes.
Chop 1 kg of peeled rhubarb, add 1 cup of sugar syrup and simmer, stirring occasionally, so as not to burn. Then rub through a sieve. Serve or fill pies and pancakes. Sprinkle any jam with syrup, serve as an independent dish for dessert.
Put the pieces of rhubarb in a bowl, pour boiling water over. Boil until soft, drain. Put sugar, yeast in a warm broth, mix and put in a warm place for a day. Then pour into bottles, cork well and put in a cold place for 2-3 days. It is better not to put bottles with kvass, but to put them. For spice, you can put 2-3 raisins in each bottle.
Boil 3 cm pieces of rhubarb. Add sugar and cook until thickened, until the groove from the spoon disappears not immediately, but after a while.
Rhubarb and beetroot caviar
Boil or bake beets and rhubarb. Pass through a meat grinder. Add butter, sour cream, salt and sugar. Simmer, stirring occasionally, for 10-15 minutes. Serve cold.
Fruit jelly, jelly, compotes, filling for pies, sauces are prepared from juicy thick petioles. In early summer, until the stems of the plant have hardened and have not lost most of the vitamins, rhubarb can be frozen in reserve.
The end of May - June is the time to harvest rhubarb. Especially a lot of thick green fleshy petioles with red skin are formed by this time in plants of one of the most popular varieties with the usual sour taste ‘Holsteiner Blut’. When collecting rhubarb, break its leaves with a sharp movement at the very base of the petiole. If the petiole is cut off, the remaining "hemp" can begin to rot, which will have a bad effect on the entire plant. The crop should be harvested as needed. The main thing is not to overdo it. Collect no more than one third of the petioles from one plant at a time, otherwise it will greatly weaken. It is also necessary to break off the emerging inflorescences. Harvesting is usually completed by mid-July so that the plants can grow stronger until the next season. In addition, by this time, the content of oxalic acid, which is difficult to assimilate, is greatly increased in the plant.
Being a perennial crop, rhubarb can grow and give good yields in one place for up to 10 years, therefore, for planting it, it is necessary to choose well-moistened areas with a deep fertile layer and good aeration.
The planting site begins to be cultivated in late autumn - the site is dug onto a shovel bayonet, abundantly filling the soil with organic matter (2-3 buckets of manure, peat or humus are introduced for each m2). The acidified soil is made alkaline by adding slaked lime or dolomite flour. Re-processing is carried out in early spring: the soil is intensively loosened with a garden pitchfork or rake. At this time, the introduction of mineral dressings is recommended (30 g of urea, 60 g of superphosphate and 30 g of potassium chloride for each m2).