Any housewife, having decided to bake pies with rhubarb, inevitably confronted with the problem of copious juice production from the filling. There is so much of this liquid that it can break out of any dough, even a dense, yeast one. Therefore, in this article we will focus only on the issue of filling. How to make her behave quietly in a pie, and so that the products on the table look neat and appetizing, read on. So let's get started.
Rhubarb cakes - semolina recipe
With 10-15 stems, remove the upper pink film, cut into pieces a centimeter long. Pour a little water into a small saucepan, throw rhubarb and add two tablespoons of sugar. When cooking, the amount of liquid will increase, so it should not burn. Boil the rhubarb until soft, until the stems begin to spread. After that, carefully pour a spoonful of semolina and mix. The liquid quickly begins to turn into jelly, and then into slurry. After this, cool the filling and put it on the dough.
Rhubarb Patties - Peanut & Raisin Recipe
Peel the stems, cut into pieces. Put them in a deep bowl and pour sugar (half a glass of sand on a pound of rhubarb). Clean in a cool place for at least an hour, and even better - at night. Drain the resulting juice. From it you can then make compote. Pass rhubarb through a meat grinder along with raisins. Add crushed peanuts. To use so many nuts that the resulting mixture acquires the consistency of gruel. You can also add one or two tablespoons of ground cinnamon to the smell.
Rhubarb Pies - Stewed Filling Recipe
According to this method, peeled stems cut into pieces and lowered in a saucepan over low heat. Sugar is added as the juice is released. We wait until the liquid begins to evaporate, and the mass is respected. After that, decant the remaining syrup through cheesecloth, and rub the gruel through a sieve. For reliability, you can mix rhubarb with something hard, for example, with ground nuts, chopped steamed dried fruits.
Rhubarb Pies - Recipe with Grated May Rose
Perhaps every Ukrainian housewife kept a jar of this solid paste in the refrigerator. It is done very simply. In May, when a wild
rose blooms abundantly
(tea for this purpose does not fit), collect the petals. They are lightly washed and put into a jar, pouring each layer with sugar. Leave at room temperature for 3-4 weeks. Then sweet petals are passed twice through a meat grinder. The jar is filled with mass up to two-thirds, since this pulp later tends to increase in volume. Cover with a nylon cover and put in the refrigerator. A month later, the rose is ready. It has a good solid consistency, behaves perfectly inside croissants, donuts and cookies.
We clean rhubarb, chop, sprinkle with sugar. When he starts the juice, drain the liquid. Pieces of stems are passed through a meat grinder along with several tablespoons of rose paste. It turns out an excellent filling of rhubarb for pies: moderately sour and sweet. If it turned out too thick, add the syrup, which came from soaking the stems, or honey. And if liquid - a rose.