Rhubarb kvass is a rather specific drink with a very pronounced sourness. In this regard, for the first time it is recommended to do it in a small amount. So you can determine whether it suits your taste or whether you should limit yourself to the classic version of this drink. However, in any case, rhubarb kvass is indispensable on hot summer days. After all, it quenches thirst very quickly and well, and also contains a huge amount of vitamins and minerals.
Step-by-step recipe for rhubarb kvass
Essential Ingredients:
- fresh rhubarb - 1.2 kg;
- granulated sugar - 2 faceted glasses ;
- dry granulated yeast - ½ part of a small spoon;
- cloves, cinnamon - optional;
- raisins - 5-6 pcs. (taste).
Rhubarb Preparation
Rhubarb kvass uses only the stems of this plant. However, if you still have leaves, then you should not throw them out, as pies, soups and salads turn out to be very tasty from them.
To prepare a cooling drink, you need to take fresh stalks of rhubarb, wash them well in hot water, peel off the hard surface film, and then crumble into small pieces.
Plant heat treatment
To make kvass at home, put the chopped rhubarb in a saucepan and pour it with drinking water in an amount of 2.5 liters. After this, the dishes with the plant must be put on fire, brought to a boil and boiled for 17-22 minutes. Next, the liquid with soft stems of rhubarb must be covered and left for 2 hours.
The final stage in the preparation
After 120 minutes, the cooled broth of rhubarb should be filtered through a thick gauze or sieve, and then diluted with 2.5 liters of chilled boiled water and poured into three-liter jars. After that, it is recommended to add a faceted glass of sugar and ¼ of a small spoonful of dry granulated yeast to each glass dish. Next, a sweet broth of rhubarb must be mixed, and then closed with a lid and put in a warm place for two to three days (depending on taste).
Cooking features
Rhubarb kvass is much tastier and more aromatic if you add cloves, cinnamon and raisins to it. These ingredients are recommended to be used at will and only in the amount in which they are acceptable to you.
Kvass spill
After two or three days, the refreshing summer drink from the stems of rhubarb will be completely ready for use. However, before pouring it into bottles, it is advisable to taste kvass for taste and, if necessary, add sugar to it in addition . Next, a drink with natural acidity must be filtered through a strainer, and then poured into cans or plastic bottles.
So that self- made kvass quenches thirst well in hot weather, it is recommended to place it in a refrigerator for 5-6 hours or put in a freezer for 60 minutes. During this time, the drink from the stems of rhubarb will become cold, and it can be drunk throughout the summer day.