Rhubarb kvass: 8 recipes

Rhubarb kvass: 8 recipes

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Kvass is prepared on black bread or special sourdough. But there are recipes that include rhubarb and other complementary foods. A drink based on this ingredient turns out to be delicious and refreshing. Rhubarb kvass can be either traditional, prepared according to the classic recipe, or without the use of yeast. The rest of the ingredients are selected to taste.

How to make homemade rhubarb kvass

To make kvass tasty and healthy, you need to choose the right products. Choose fresh vegetables with no signs of wilting. It is not recommended to take plants with dark spots - this is a sign that the stems have begun to rot.

Although only the stems are used in cooking, it is important to look at the condition of the leaves. They should be green and juicy. It is better not to buy with yellowed leaves or suspicious spots, blotches.

Important! It is recommended to buy the vegetable from agricultural stores or the market. There the plant is sold as a whole and you can appreciate the general appearance immediately.

After purchase, the leaves are cut from the plant and only the stems are left. They are cut off at both ends and washed with warm water. Remove the film from each stem and cut them into small pieces, pour boiling water for 2 minutes so that the water slightly covers the plant. This will allow the product to be disinfected before direct cooking. Do not overdo the stems in boiling water - they will become tasteless. The leaves do not have to be thrown away, they are used in baking.

Cooking secrets:

  1. In order for kvass to have a pronounced taste, you need to chop the stems as much as possible.
  2. The end product is sour, so a lot of sugar is added. But you can reduce its amount if you add the sweetener not at the end of cooking, but mix it with the chopped plant in a couple of hours.
  3. Cane sugar gives the product an unusual taste. It is recommended to put 2-3 cubes per liter.
  4. All fruits are added fresh, even the zest of orange and lemon.
  5. Spices are taken to taste, but not much. They give a long aftertaste. Cinnamon is used in sticks.
  6. Filtered or boiled water is used.
  7. Granulated sugar can be completely replaced with honey, in which case yeast is not added.

Traditional recipe for rhubarb kvass

For a traditional recipe, you will need the following products:

  • rhubarb - 2 kg;
  • granulated sugar - 3 tbsp.;
  • dry yeast - 0.5 tsp;
  • water - 5 l.

Cooking method according to the traditional recipe:

  1. Rinse the stems, remove the foil and cut into small pieces.
  2. Pour 2.5 liters of water and put on medium heat. Boil the mixture for 30 minutes.
  3. Cover the container with a lid and leave for 2 hours.
  4. After the lapse of time, dilute the mixture with 2.5 liters of boiled cooled water.
  5. Add sugar and sourdough. Mix everything well.
  6. Pour into a glass container. Strain off the stems.
  7. Close the jar tightly with a lid and put it in a warm, dark place for 2-3 days.
  8. When the drink is ready, you need to taste it and add granulated sugar if necessary.
  9. Strain the mixture through cheesecloth or fine sieve before pouring.

Recommended to be consumed chilled. Store in a refrigerator in tightly closed bottles.

Rhubarb kvass without yeast

The drink can be obtained without the addition of yeast. To prepare it, take the following ingredients:

  • rhubarb - 1.5 kg;
  • granulated sugar - 2-3 tbsp.;
  • honey - 2 tbsp. l .;
  • water - 5 l.

Prepare as follows:

  1. Rinse the plant, pour over with boiling water. Remove the foil and chop in a blender or grater.
  2. Cover the mixture with sugar and leave for 2-3 hours.
  3. Cover with water and bring to a boil over low heat. Boil for 10-15 minutes.
  4. Close the pan and leave on the switched off stove. The mixture should cool down to room temperature.
  5. When the mixture is cooled, take 1 cup of the mixture and dilute the honey in it until it is completely dissolved.
  6. Pour the liquid back.
  7. Pour into glass containers, close tightly and remove to a warm place.
  8. Withstand 2 days.
  9. Taste and add more sweeteners if desired.
  10. Strain and bottle.

When making kvass without yeast, the main thing is not to overexpose the drink. Otherwise, he will ferment.

Recipe for rhubarb kvass with cloves, cinnamon and raisins

Additional ingredients, such as spices, can diversify the taste of a rhubarb-based drink. They will reward the final product with a long spicy finish and aroma.


  • plant stems - 1 kg;
  • cinnamon - 5 g;
  • cloves - 5 g;
  • raisins - 50-70 g;
  • yeast - 10 g;
  • granulated sugar - 1 glass;
  • water - 3 l.


  1. Clean and rinse the plant. Cut into small pieces and cover with water.
  2. Boil for half an hour, 5-7 minutes until ready to put cinnamon and cloves, sugar.
  3. Cool to room temperature and add sourdough.
  4. Pour into a glass container with a tight lid and pour in the raisins.
  5. Place the jar in a warm place for a day.
  6. After 24 hours, strain the mixture and remove for another day.
  7. After 2 days, the product will be ready.

Advice! Strain the drink again before pouring it into storage containers.

Delicious rhubarb kvass with orange zest and currant sprigs

Orange peel will add a pleasant bitterness and aroma to the drink. Currants, on the other hand, will even out the sharp citrus taste.


  • plant stems - 0.5 kg;
  • yeast - 15 g;
  • zest of one medium orange;
  • 2 sprigs of currants;
  • sugar - 200 g;
  • water - 2.5 liters.

Cooking method:

  1. Grind the plant and cover with water, add sugar.
  2. Boil for 20 minutes.
  3. Add orange zest and currants.
  4. Close tightly with a lid and leave to cool completely.
  5. Add yeast and stir.
  6. Pour into a glass container and close tightly with a lid.
  7. Leave in a warm place for 2 days.
  8. Strain the drink and pour into storage containers.

How to make rhubarb kvass with citric acid

Citric acid will not make the drink more sour; on the contrary, the taste will be much more pleasant. You can take not a concentrated ingredient, but freshly squeezed juice from one lemon.


  • plant stems - 1 kg;
  • citric acid - 5 g;
  • sugar - 500 g;
  • yeast - 20 g;
  • water - 5 l.


  1. Pour the peeled and washed vegetables with water and cook until softened.
  2. Leave the mixture to cool completely and strain from all excess.
  3. Add sourdough, granulated sugar and citric acid.
  4. Mix everything well and pour into an infusion container.
  5. Remove to a warm place overnight.
  6. Then pour into bottles and put in the refrigerator.

Fragrant kvass from rhubarb and mint

The rhubarb and mint product is refreshing. It is recommended to use this drink in hot weather and only chilled.


  • plant stems - 500 g;
  • a bunch of mint;
  • yeast - 1g;
  • granulated sugar - 500 g;
  • water - 2l.

Cooking method:

  1. Boil the stems until tender.
  2. Add sugar.
  3. Cool to room temperature.
  4. Pour in yeast and add mint.
  5. Mix.
  6. Pour into a container for infusion.
  7. Add a bunch of mint.
  8. Remove for 12 hours in a warm place.
  9. Strain and bottle for storage.

Rhubarb kvass with currants on beet broth

A currant drink made from beet broth is obtained with a rich color and taste. This drink is prepared without yeast.


  • beet broth - 1 l;
  • rhubarb - 600 g;
  • fresh currants - 100 g;
  • currant leaves - 5-6 pcs.;
  • honey - 2 tablespoons;
  • black bread - 2 pieces.

Cooking method:

  1. Pour chopped stems into a boiling broth.
  2. Mix the currants with honey until mushy, add to the broth along with the leaves.
  3. Break the bread into several pieces and add to the rest of the ingredients.
  4. Add 4 liters of water and mix well.
  5. Remove the container in a warm place for 3 days.
  6. Then strain and bottle for storage.

Important! Store in a cool place for no more than 5 days.

Rhubarb kvass with lemon

Lemon in kvass will make the drink lighter and more refreshing. If desired, the amount of citrus is increased to taste.


  • rhubarb - 600 g;
  • lemon - 1 pc;
  • sugar - 200 g;
  • yeast - 15 g;
  • water - 2 l.

Cooking method:

  1. Cut the stems and cover with water.
  2. Add chopped lemon and sweetener.
  3. Boil the mixture and cool.
  4. Pour in yeast, mix.
  5. Remove to a dark place for 3 days.
  6. Strain and pour into storage containers.

It is recommended to take lemon with pulp. But you can replace it with zest.

Watch the video: Make Fermented Ginger Carrots - A Sweet, Super Probiotic Food (January 2023).

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