Dried rhubarb at home: drying rhubarb petioles and roots for the winter

There are a lot of recipes for preparing dishes from rhubarb, since both young leaves and fleshy petioles are used fresh. They are used in salads and added to soups, borscht and desserts. Rhubarb petioles have a unique sourness and add variety to the taste of the dish.

For the winter, rhubarb can be frozen or dried. Dried rhubarb petioles can also be added to first courses and for making sauces.

Dried rhubarb petioles

To harvest rhubarb for the winter, take ripe, thick petioles. They are cut off at the very root, and the leaves are immediately cut off to be thrown away. Toxins can accumulate in mature rhubarb leaves, so you need to get rid of them as soon as possible.

Rinse the cuttings under running cold water, cut into strips, and lay out to dry in the sun.

When the rhubarb has dried out significantly, it is recommended to dry it in the oven to destroy possible pests. Place the dried rhubarb on a baking sheet, turn on the oven at +90 degrees, and with the door slightly open, dry the stems for 2 hours. After this, you can put the rhubarb pieces in glass jars and use them as needed.

Drying rhubarb root

Rhubarb root is not used in cooking, but it is very successful in treating certain diseases. The root should also be dried in the open air, after thoroughly washing it with a brush.

Cut the root into rings or pieces and dry in the sun for two weeks.

To save space and ease of use, the dried root can be crushed using a coffee grinder.

What can be prepared from rhubarb, watch the video: