Rhubarb pastila

Rhubarb pastila

Category: Blanks

Ingredients
Rhubarb (peeled)	600gr
sugar	150gr
ginger (dry)	1 st. l.

Cooking method

• We take rhubarb, mine, clean and finely chop.
• 
• Put the rhubarb in a bowl and cover with sugar, mix and leave for several hours, covered with a lid or plastic wrap. I left it overnight.
• In the morning or after a few hours, but not less than 2 hours, drain the released juice. The juice can be drunk with some water, it is sweet and tasty.
• Letting go of rhubarb juice, cook for a short time on minimum heat (power). I cooked it for 15 minutes in a slow cooker on the milk porridge program, with the lid open, so that it does not boil, but at the same time it cooks, rhubarb does not like high temperatures, but we need to soften it. When cooking, rhubarb must be stirred several times so that it softens evenly in such a short time and a little more liquid evaporates.
• We transfer the softened rhubarb to a blender glass, add 1 tbsp. l. chopped ginger and punch with an immersion blender. We get a fairly liquid mass.
• Put the chopped rhubarb on a baking sheet from the dryer, I have a Travole dryer. And leave to dry at a temperature of 70 degrees for 10 hours.
• 
• At the end of the drying process, we remove the layer, it is flexible and slightly sticky.
• 
• We wrap the layer rolled up in a roll, wrap it in cling film and leave it for a couple of hours, maybe longer, so that the roll does not unfold after cutting.
• 
• And finally, remove the film, cut the roll across into pieces, sprinkle a little with dry ground ginger mixed with powdered sugar on top and enjoy. The taste is sweet and sour, the taste of rhubarb is well felt, and the ginger gives some freshness.

The dish is designed for

about 500gr

Time for preparing:

almost a day

Cooking program:

Knife, blender, dryer

Note

A very good harvest of rhubarb this year. And all my friends and relatives give it to me, because no one makes anything of it except charlotte. I made pies according to recipes from our website, casseroles. In the end, I got tired of baking with him and I decided to make a marshmallow. The rhubarb marshmallow recipes on the Internet did not satisfy me and after reading the topic about making marshmallows on our forum, I took the preparation of rhubarb from the recipe "Pie with rhubarb (rhubarb)" Latvian " more and in the future, we would have needed less time to dry the marshmallow, prepared the marshmallow and formalized the recipe, so as not to forget how and what we did
If I still get rhubarb, I will not bake pies from it, but will make marshmallow, I really liked the sweet and sour taste. And everything is done very simply.

An excellent recipe, thank you, you will have to look somewhere in the markets for jealousy, I really want to do it ...

[Yarinka]

Yarinka, glad I was interested in the recipe. Rhubarb is a simple yet tasty and healthy product.
I often add mint extract to rhubarb baked goods, literally a few drops, you can use it instead of ginger, it turns out the same very tasty and "cool"

Hurrah! Another delicious rhubarb!

[Yulia]

Yulia, to your health!

Luda, what if some water is in your bread?

And I'll try the marshmallow, it has grown too.

Galya, the water is very sweet, it's more of a syrup, so you can't pour more than a tablespoon into the bread, and then at least a glass is poured, or even more. The fresher the rhubarb, the more juice-syrup.

A sweet cupcake can be made.

I'll shake it up. I pour more sugar, pour out the syrup in a day and pasteurize it at 80g, pour it into a small container and use it in winter either for drinking or for soaking cakes



I keep cowardly in the refrigerator

for impregnating cakes

A good idea

No, I don't need a lot of sugar, on the contrary, I'll try to reduce sugar next time

This time I got a little rhubarb, peeled it turned out 400g, for that there were strawberries and that I did not eat, I put it on a marshmallow (300g). This time I took 40g of sugar for filling the rhubarb, sewed 100ml of sweet liquid.
Without boiling, I punched it together with the strawberries with an immersion blender and poured into a baking sheet for drying

It turned out quite a lot and I was worried that it would be difficult to curl into a roll because of the thickness. But after drying, I put it again for 10 hours at 70 degrees, and turned it off after a little over 7, the mass dried up, up to the outlined cracks, bald spots. And I easily rolled up such a roll

While drying, there was a completely stunning strawberry aroma on the veranda. And today I took the roll for a visit, for my friends' birthday, I didn't have time to take a picture of the cut, they dared instantly

I made the same marshmallow, but according to the type of Belyovskaya, that is, I added 1 whipped protein from 2 dessiatines to 600 ml of rhubarb already punched with a blender. tablespoons of sugar. A little overdried, but still tasty, sour

Lyudmila, thanks for the new version of the marshmallow. It turned out delicious, moderately sweet (I thought it wouldn't be sweet at all, all the sugar would go into the syrup). Ginger is lightly felt, it burns very pleasantly. I put it to dry last night, and in the morning I look - I dried it out. The pastila was brittle at first. I slightly moistened the back of the paper with water, took off the marshmallow. I turned it off. It broke a couple of times. In general, I concluded that the process should be controlled.

[Jeanne]

Jeanne, I am very glad that the recipe came in handy. Yes, you need to monitor the drying, the first batch took longer to dry, on what it depends, I did not understand, maybe the rhubarb of the second batch lay longer and lost some of the moisture. In general, it would be more correct to check. And I noticed that the edges dry out faster, well, this is logical. It can first set to dry for 6 hours, then check and, based on the degree of dryness, add time.

[Jeanne]

Jeanne, I am very glad that the recipe came in handy. Yes, you need to monitor the drying, the first batch took longer to dry, on what it depends, I did not understand, maybe the rhubarb of the second batch lay longer and lost some of the moisture. In general, it would be more correct to check. And I noticed that the edges dry out faster, well, this is logical. It can first set to dry for 6 hours, then check and, based on the degree of dryness, add time.

So I will do now!