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Rhubarb kvass

A real Slavic recipe soaked in the sun! accessible and simple Rhubarb kvass is a very specific drink with a pronounced sourness, so try this recipe first for a small amount of the product to determine if you like it. In any case, the drink is indispensable on hot days. After all, it quenches thirst much better than ordinary bread kvass, and, besides, it contains a lot of vitamins and trace elements. Go ahead to cook!
kontatyAuthor avatar
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Rhubarb kvass
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 11 g
46 kcal
GI: 0 / 18 / 82

Cooking method

Cooking time: 2 d 40 min

How to make kvass from rhubarb? First, rinse the rhubarb thoroughly and cut it into thin strips. Fill it with water and put it on the stove to cook. During cooking, add cinnamon and cloves. Then strain the resulting broth, add sugar. Leave the broth to cool to a warm state (no higher than 36 degrees), add yeast. Place the rhubarb kvass in a warm place for a couple of days.

After fermentation has taken place, pour the rhubarb kvass into bottles, add raisins to each bottle to speed up the fermentation process and improve the taste of kvass. Store the rhubarb kvass in the refrigerator.

Caloric content of the products possible in the composition of the dish

  • Carnation - 323   kcal/100g
  • Cinnamon - 247   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Raisins - 280   kcal/100g
  • Kishmish - 279   kcal/100g
  • Rhubarb - 13   kcal/100g
  • Water - 0   kcal/100g

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