Rhubarb kvass is an ideal drink for a hot day. The best recipes for rhubarb kvass with spices, mint, lemon, honey

Rhubarb kvass is an ideal drink for a hot day. The best recipes for rhubarb kvass with spices, mint, lemon, honey

Rhubarb is an exquisite vegetable, but kvass is made from it in the same way as fruit.

Rhubarb kvass is a tasty and healthy drink that perfectly quenches thirst. Rhubarb has a tart, slightly sour taste.

At the same time, the stems of saturated red color are sweeter than the stems of green or pale pink color.

Rhubarb is a real pantry of vitamins and minerals.

In addition, it contains a minimum of calories, so it is ideal for diet food.

Rhubarb kvass - the basic principles of cooking

Kvass is the most popular drink in Russia, which was prepared both in the royal chambers and in poor peasant houses. Basically it is prepared in the summer, because it is this drink that not only quenches thirst better than others, but is also much healthier than lemonade and other carbonated drinks.

Traditional kvass is made on rye bread, but a drink made from fruit and rhubarb is just as good. There are many recipes for making kvass. He prepares simply, therefore even the beginning hostess will cope with it.

Only rhubarb stalks are used as food, the leaves and roots are poisonous, so they are thrown away.

Rhubarb stalks are washed, cleaned of unnecessary parts and cut into small pieces. Then it is transferred to the pan, filled with clean water and cooked until soft. The resulting broth is filtered, pour in the sugar and stir until dissolved. Cool to warm condition and add yeast. The container is covered with a napkin and kept for a day in a warm place. Filter again, bottled and leave for another three days.

You can add mint, spices, berries, citrus peel, rose petals, etc. to the kvass. Sugar can be replaced with honey.

After complete cooling, kvass is stored in the refrigerator.

Recipe 1. Traditional rhubarb kvass


  • half a kilogram of stalks of rhubarb;
  • 12 g fresh yeast;
  • two and a half liters of pure water;
  • 125 g of granulated sugar.

Method of preparation

1. Separate the leaves from the stem. For the preparation of kvass use only scapes. Thoroughly rinse them under the tap, cut into bars and place in a saucepan. Fill rhubarb with clean water and set on fire. Cook the vegetable until soft.

2. Strain the broth, throw out the petioles, we no longer need them. Pour into a jar. Add sugar and mix until dissolved. Then sue the broth to a warm state and add the yeast. Stir.

3. Cover the jar with a napkin to provide oxygen. Put her in a warm place for a day.

4. After a day, re-strain the drink through several layers of cheesecloth to make the brew transparent. Bottled and leave them warm for another two or three days. Cool ready brew and serve.

Recipe 2. Rhubarb kvass with orange zest


  • filtered water - 2 liters;
  • yeast - 25 g;
  • rhubarb - 300 g;
  • shoots of black currant;
  • sugar - 200 g;
  • orange peel.

Method of preparation

1. Separate leaves and roots from rhubarb stalks. Wash the stems under the tap and cut into pieces of five centimeters. Put in a suitable dish and fill it with the necessary amount of clean water.

2. Wash the orange thoroughly with a brush under running water and rub it. Using the finest grater, remove the zest from it and add it to the pan with rhubarb. Here, put the shoots of black currant. Put the pot on the fire and cook until soft rhubarb.

3. Leave the resulting decoction to infuse until it cools to a warm state. Then strain the broth through a sieve, pour it into a jug and add sugar. Stir until it dissolves completely. 4. In a slightly warm drink, add the yeast, mix, cover the jug with a napkin and leave it warm for the drink to begin to ferment. Before serving, keep the brew in the fridge.

Recipe 3. Rhubarb kvass with cinnamon and raisins


  • rhubarb stalks;
  • clear water - 2.5 liters;
  • cinnamon - 7 g;
  • sugar - 150 g;
  • two sticks of carnation;
  • dry yeast - 10 g;
  • raisins - 10 pcs.

Method of preparation

1. Rinse a pound of rhubarb stalks well under running water and cut them into sticks. Fold the vegetable into a large saucepan and pour purified water.

2. Put the pot on the fire and bring the contents to a boil. Put two sticks of cloves in boiling liquid and add cinnamon. Cook on low heat for another ten minutes and remove from heat.

3. Strain the broth through a sieve and pour sugar into it. Stir until complete dissolution and leave to cool until warm. Then add dry yeast, mix and cover with a clean linen towel. Leave it warm for a day to start the fermentation process.

4. In plastic bottles lay several washed raisins. Pour kvass into them and send to cool in the fridge. Hold the drink for another day.

Recipe 4. Rhubarb kvass with citric acid


  • rhubarb - 800 g;
  • sugar - half a kilogram;
  • citric acid - 5 g;
  • purified water - five liters;
  • yeast - 25 g.

Method of preparation

1. Cut from leaves of rhubarb stalks and leaves. We wash a vegetable under the tap and chop it finely. Put rhubarb in a deep pan and fill it with purified water. Put the pot on the fire and cook the vegetable until soft.

2. Remove the broth from the heat and leave for three hours to infuse. Then filter it through a sieve.

3. Yeast diluted in warm water. Pour the yeast mixture into a warm broth, mix, add sugar and add citric acid. Once again, mix everything thoroughly, cover with a clean towel and leave for eight hours warm. 4. Then pour the kvass in the bottle, and send it in the fridge for a couple of days until fully ripe. For color, you can pour a glass of cherry juice or black currant.

Recipe 5. Kvass from rhubarb and mint


  • rhubarb stalks - half a kilogram;
  • dry active yeast - 1 g;
  • purified water - two liters;
  • granulated sugar - half a kilogram;
  • fresh mint - 15 g.

Method of preparation

1. Take the rhubarb stalks and rinse them thoroughly under running water. Then clean them of all unnecessary and cut into small pieces.

2. Pour the purified water into the pan and put the finely chopped rhubarb stalks into it. Put the pot on a small fire. As soon as the contents begin to boil, add sugar, stir and cook for another five minutes.

3. Now take a strainer and strain the rhubarb decoction. In the resulting broth, add dry active yeast and mix well.

4. Place the pot in the heat, covered with a clean linen towel, and leave for 12 hours to begin the fermentation process.

5. Pour the finished kvass bottles and tightly cork stoppers. Keep it in the refrigerator or cellar.

Recipe 6. Rhubarb kvass on beet broth


  • liter of beet broth;
  • black currant;
  • currant leaves;
  • bread;
  • rhubarb;
  • 80 g honey.

Method of preparation

1. Peel the beets, wash them and cut them into pieces, cover with a liter of filtered water and put them on a fire. Boil for about ten minutes from the moment of boiling. Using a skimmer, remove the beet pieces and cool the broth.

2. Add washed black currant leaves to the beetroot.

3. Rhubarb stalks clean, wash and finely chop. Put a large handful of rhubarb in the beetroot.

4. Wash black currant berries, tear off tails and mash with mashed potatoes. Add honey to the berry puree and mix. 5. Berry puree add to beet broth. Add some bread here and bring the volume of liquid with warm water up to five liters.

6. Place the container with the future kvass in a warm place of the day for three, covering it with a clean linen towel. After the allotted time, strain the brew, pour it into bottles, cork tightly with lids and refrigerate.

Recipe 7. Spiced Rhubarb Kvass


  • carnation - two buds;
  • rhubarb - half a kilo;
  • cinnamon stick;
  • purified water - 2.5 liters;
  • raisins - 100 g;
  • granulated sugar - one and a half glasses;
  • dry yeast - 10 grams.

Method of preparation

1. Cut from the stems of rhubarb leaves and roots. Rinse the stems well under the tap and cut into thin strips. Put the rhubarb in a saucepan and cover with purified water.

2. Put the pot on a small fire. When the broth is warm, add cinnamon sticks and clove buds. Boil until boiling and remove from heat.

3. Strain the broth through a sieve, add sugar and mix well. Cool the mixture to a warm state. Add the yeast and mix until they are completely dissolved.

4. Place the broth in a dry, warm place, covering the dishes with a clean towel. Insist for three days until the fermentation process begins.

5. After three days, pour the kvass into bottles, after adding to each a few washed raisins. Keep the drink in the fridge.

Recipe 8. Rhubarb kvass with lemon zest


  • rhubarb - half a kilogram;
  • live yeast - half tsp;
  • drinking water - two liters;
  • granulated sugar - two-thirds cup;
  • lemon.

Method of preparation

1. Wash and chop the stalks of rhubarb in small bars. Put in a saucepan and fill with drinking water. 2. Wash the lemon thoroughly, wipe and remove the zest from it with a fine grater or a sharp knife. Add to the pan with rhubarb.

3. Put the pan on the fire and cook on low heat from the moment of boiling for about five minutes.

4. Remove the broth from the heat, cover and cool to a warm state. Strain the cooled broth through a sieve.

5. Pour into a warm sugar decoction, add the yeast and mix. Cover the container with the future kvass towel and put in a very warm place without drafts. Leave for a day until signs of fermentation appear on the surface.

6. Pour the finished kvass into clean bottles and seal the lids tightly. Put kvass in the refrigerator.

Rhubarb Kvass - Tricks and Tips

  • When choosing rhubarb, note the color. It should be uniform.
  • If there is a desire, you can cut off the peel of rhubarb petioles.
  • Boil the rhubarb in an enamel or steel pan so that the vegetable does not oxidize and lose color.
  • Rhubarb is stored in the refrigerator for no more than three days.
  • Cover the container with the future kvass not with a lid, but with a thick cloth to ensure access of oxygen. So the fermentation process will be faster.
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