Kvass from rhubarb is enougha specific drink with a very pronounced acidity. In this regard, the first time it is recommended to do a small amount. So you can determine whether it suits you to taste or still you should limit yourself to the classic version of this drink. However, in any case, kvass from rhubarb is indispensable in hot summer days. After all, it very quickly and well quenches thirst, and also contains a huge amount of vitamins and trace elements.
Step-by-step recipe of kvass from rhubarb
Necessary ingredients:
Preparation of rhubarb
Kvass from rhubarb provides use onlystems of this plant. However, if you still have leaves, you should not throw them away, since they are very tasty pies, soups and salads.
To prepare a cooling drink, you need to take fresh rhubarb stems, wash them well in hot water, clean off the hard surface film, and then crumble into small pieces.
Heat treatment of plants
To make kvass at home, it should becut the rhubarb into a pot and pour it with drinking water in the amount of 2.5 liters. After that, the dishes with the plant should be put on fire, bring to a boil and boil it for 17-22 minutes. Then the liquid with soft rhubarb stems should be covered with a lid and left for 2 hours.
The final stage in the preparation
After 120 minutes, the cooled decoction of rhubarbshould be filtered through a thick gauze or sieve, and then diluted with 2.5 liters of cooled boiled water and poured over three-liter jars. After that, in each glassware it is recommended to add on a faceted glass of sugar and on ¼ of a small spoon of dry granulated yeast. Then the sweet broth from rhubarb should be mixed, and then closed with a lid and put in a warm place for two or three days (depending on taste).
Features of preparation
Spilling ready-made kvass
After a lapse of two or three days, a refreshingsummer drink from the rhubarb stalks will be completely ready for use. However, before you pour it on bottles, it is desirable to taste kvass and if necessary add sugar to it. Further, a drink with a natural sour should be filtered through a strainer, and then poured over cans or plastic bottles.
To self-cooked kvass wellquenched thirst 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 rhubarb stems will become cold, and it can be drunk during the whole summer day.
