Rhubarb kvass

Category: The drinks
Rhubarb kvass

Ingredients

Rhubarb 500 g
Mint 6-8 leaves
Sugar 80 g
Dry yeast 0.5 tsp

Cooking method

  • Boil 2 liters of water and put washed, peeled and chopped rhubarb and sugar in a saucepan. Boil rhubarb until soft, add mint and turn off heat. Cool, strain, removing rhubarb and mint, add yeast, stir and leave for a day, then put the kvass in the refrigerator and drink at your pleasure!

Similar recipes


Beet kvass (Elven)

Rhubarb kvass

gala10
ABOUT! Another use for rhubarb. I know pies and pies. I know compote and jelly. I know the soup. I don’t know kvass.
No, not true, now I know too. Thank you, Larochka!
dopleta
Oh, how many wonderful discoveries we have ...
Gala
Quote: dopleta

Oh, how many wonderful discoveries we have ...
Yeah, I'll take it, I'll do it. We love rhubarb, we haven't tasted kvass yet.
dopleta
We like it very much! By golly, better than any soda! I suggest you, girls, make sure.
lu_estrada
Hmmm, the other day I saw rhubarb in the store, I was too lazy to bake a pie, and I never heard of rhubarb kvass!
I put it on the shopping list!
Nuuu, I really liked the flow, Larochka! And you can see the kvass sparkling, very delicate color (and my favorite color)
I bought special lids for fermentation, but I can't find cans of a suitable size, eeeh just for kvass!
Jeanne44
Great! For me, rhubarb kvass is also a discovery! A colleague brought me rhubarb from the dacha yesterday, I must try to do it. And should you take dry or fresh pressed yeast?
Elven
mmm ... I love rhubarb! Just a little bit in the fridge Thank you Larissa
Quote: Jeanne44
And should you take dry or fresh pressed yeast?
I join the question
dopleta
About yeast - I added it, thank you, you are observant! Anyway - thanks for your attention!
Jeanne44
Thank you!
lettohka ttt
Larochka, as always, has a beautiful stylish presentation, and an interesting recipe for kvass, which is very relevant now in the heat !!!! I took it to the piggy bank! Thanks for the recipe!
Elven
Laris, I want to pour strained kvass into a glass jar. Should the lid be closed or not?
dopleta
Lena, just cover the top, but not hermetically! Be aware - foam will form!
Elven
Yeah, so I did the right thing! I took a 3 liter can just in case.
By the way, it smells so delicious
Crochet
Quote: Elven
smells delicious

Yeah, only my kvass came out yellow-green, Larochka has a delicate rosy one ...

Today, at 22-00 Moscow time, it will be ready ...
dopleta
Innochka, it happens to me differently! The stems were very red that time!
Elven
Innus, I also have yellow-green Just that color rhubarb
Elven
Kvass costs 3 hours, everything is covered with white foam on top By the way, I made jam from the "cake" ... tasteful!
dopleta
Girls, if it’s hot at your place, it will be ready earlier than in a day! It costs me a day at a temperature in room 22about.
Elven
And today we have +32, but at night they promise a cold snap to +18. And how do you know that he is ready? I have beer on it now
dopleta
I know that some can withstand it in heat for only 12 hours, but I have never had such heat as you have at home. And don't forget to chill before drinking.
Elven
Yeah, so it'll be ready in the morning.
Quote: dopleta
And don't forget to chill before drinking
Required. I don't like warm kvass and lemonade
dopleta
I look forward to your tasting! And, Kroshik, yours too!
Elven
Laris, and the head of foam is still there. Should it disappear?
dopleta
I just took it off with a slotted spoon, I no longer have it in the refrigerator, just a little bit.
Skazka_Ru
I love rhubarb just like that, with sugar.and kvass is just a miracle) bookmark - respect to the author of the recipe)
dopleta
Thank you, Olya! Lena, did you finally try? Innus, why are you silent? Didn't you like it? We only drink it now!
Elven
Quote: dopleta
Lena, did you finally try?
Nope, I was waiting for an answer. Now then I'll remove the foam and put it in the refrigerator.
Elven
Larissa, take the report
I tried it yesterday after the kvass stood in the refrigerator for 4 hours - it was tasty, but lacked a little vigor. After a day in the refrigerator, the kvass became a little more vigorous, just what you need! Thank you very much for the recipe! Definitely, I will repeat

🔗

dopleta
Phew! I exhaled! And then you are silent, and I'm already afraid to ask, I decided I didn't like it! Didn't you have enough kernel at first? I get very vigorous, it hits my nose! Maybe it depends on yeast? I have a saf moment. And thank you!
Elven
I wanted to write yesterday. But I decided to check whether he had enough vigor or not.
Quote: dopleta
I get very vigorous, it hits my nose!
My nose does not flicker. And I don’t like such nuclear kvass. Everything turned out as I wanted
Quote: dopleta
Maybe it depends on yeast?
I think so I have Pac-Mai yeast

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers