How to make delicious kvass from rhubarb

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Rhubarb kvass is a rather specific drink with an extremely 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 still 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

Required ingredients:

• fresh rhubarb - 1.2 kg;
• sugar sand - 2 faceted glasses;
• granulated dry yeast - ½ part of a small spoon;
• cloves, cinnamon - optional;
• raisins - 5-6 pcs. (to taste).

Preparing rhubarb

Kvass from rhubarb involves the use of only the stems of this plant. However, if you still have leaves, then you should not throw them away, as pies, soups and salads are very tasty from them.

Toto prepare a cooling drink, you need to take fresh rhubarb stalks, wash them well in hot water, remove the hard surface film, and then chop into small pieces.

Heat treatment of plants

To make kvass at home, put chopped rhubarb in a saucepan and pour 2.5 liters of drinking water into it. After that, 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 rhubarb stalks must be covered and left for 2 hours.

The final stage in cooking

After 120 minutes, the cooled rhubarb broth 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 granular yeast to each glassware. Next, the sweet rhubarb decoction 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 as desired and only in the amount in which they are acceptable to you.

Potting ready kvass

After two or three days, refreshing summera drink made from rhubarb stalks will be completely ready to drink. However, before pouring it into bottles, it is advisable to taste kvass and, if necessary, additionally add granulated sugar to it. Next, a drink with natural acidity must be filtered through a strainer, and then poured into cans or plastic bottles.

In order for self-made kvass to quench thirst well in hot weather, it is recommended to place it in a refrigerator for 5-6 hours or put it in a freezer for 60 minutes. During this time, the drink made from rhubarb stalks will become cold, and it will be possible to drink it throughout the summer day.