Homemade rhubarb puree, how to prepare puree for the winter is tasty and correct.
Proper rhubarb puree is a semi-finished product that will help out every housewife and give her the opportunity to show off her culinary skills at any moment.
How to prepare rhubarb puree for the winter so that it turns out both correctly and tasty? We will tell you everything in order, in detail and step by step.
First you need to prepare the rhubarb petioles by peeling them, rinsing them and cutting them into pieces of 2-3 cm. Place the prepared 2.5 kg of rhubarb pieces in a stainless steel pan, add 1 kg of sugar and place in a well-heated oven so that the rhubarb pieces became soft. To prevent the rhubarb from burning in the oven, you need to stir it carefully. When the rhubarb has softened, remove it from the oven and grate or grind it in a meat grinder. In a stainless steel saucepan or bowl, bring the puree to a boil and keep on heat until it reduces to the consistency of sour cream. If desired, add spices (mint, vanilla or cinnamon) and quickly spread the puree into sterilized jars. Next, put the jars of puree into a saucepan and sterilize 20 minutes for half-liter jars or 30 minutes for liter jars. Roll up the jars and turn them over. When cool, store in a cool place.
Now, knowing how to make puree from rhubarb, you can make a preparation for the winter, and from the finished rhubarb puree you can then quickly prepare mousse, jelly or jelly, and also use it as a filling.
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