2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
The ancient garden culture of rhubarb has been familiar to people for many millennia. As soon as the spring air and soil warms up, rhubarb stalks grow back
Rhubarb is able to decorate any garden plot, growing, this plant forms green leaves on massive reddish stems. It is young petioles that are suitable for eating, they have a spicy sour taste. The root and leaves of this vegetable crop are considered poisonous, but are used in folk medicine in small doses. When using rhubarb in cooking, sugar is usually added to the dish. Rhubarb is good fresh, canned, frozen
Useful properties of rhubarb
The juicy stems of rhubarb contain malic and citric acids, which cause a sour-refreshing taste. By introducing rhubarb into your diet, you restore the normal functioning of the kidneys, intestines and improve the digestion process, since the product is saturated with vitamins, fiber, carbohydrates, carotene, pectin and nitrogenous components and salts. Rhubarb is recommended in large quantities for constipation, flatulence, intestinal atony. Rhubarb juice is indicated for patients with tuberculosis, it is a general tonic.
Contraindications to the use of rhubarb can be hemorrhoids and bleeding.
Rhubarb blanks
For harvesting, young fleshy petioles are used, which have reached a length of 20 cm. The harvest of rhubarb is completed at the end of June. Rhubarb is a vegetable, but is cooked like a fruit in cooking. You can make various desserts, jelly, marmalade from rhubarb. But most often they make jam - they stew rhubarb stalks in sugar syrup or currant jelly. During the cooking process, rhubarb gives off a lot of juice, so practically no water is required.
Rhubarb for the winter
Wash and dry the rhubarb stalks. Cut the stems into 2 cm pieces. Pack in a plastic bag and freeze.
Rhubarb and strawberry compote
Rhubarb stalks rinse, peel off the skin is not necessary, cut into small cubes. Distribute the petioles and strawberries among the banks. Pour the contents of the cans with syrup, at the rate of 30 g of sugar per 100 g of water. Next, we sterilize the jar and roll it up. Store the compote in a dark place and consume it within a year, otherwise it will gradually fade. You can also prepare compote with raspberries.
Rhubarb puree
Rhubarb stalks are washed, cut, mixed with sugar and stewed over low heat. Watch the mass so that it does not burn. After hot rhubarb, pass through a sieve, and fill the jars with the resulting puree. Ready-made puree is a wonderful dessert in winter, it can be used as fillings for pies, pancakes, added to cereals.
Rhubarb jelly
Chop the rhubarb, add the lemon zest and cook until softened. For 1 kg of petioles, take 2 liters of water. Next, add granulated sugar (650 g) to the broth, let the liquid boil, put cinnamon and vanillin to taste. Add pre-soaked gelatin and chopped almonds to this mixture. Strain the broth, although some housewives do not. Pour the jelly into glass jars, put in a cool place. Store preferably in the refrigerator, covered with powdered sugar on top.
Rhubarb juice
For making juice, choose only young petioles, because they are more juicy, tender and not fibrous, they have little oxalic acid. Peel the petioles before blanching, cut into pieces. Boil in boiling water for 3 minutes and chill using cold water. Squeeze out the juice using cheesecloth or an electric juicer.
To remove unwanted oxalic acid from juice, try precipitating it with chalk, which is called precipitated calcium in the pharmacy. Stir the chalk into the juice, leave it for 8 hours, filter.
To add color and aroma, you can add strawberry, currant or any other favorite juice and sugar to rhubarb juice. Bring the juice to a boil and immediately pour into bottles, seal tightly.
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