The rhubarb season begins at the end of May. In this article we will talk about the properties of rhubarb and its application in cooking. Rhubarb is widely used in cooking. The wild rhubarb season lasts from the beginning of June to the end of July. This plant is the basis for various delicious dishes. The edible part of rhubarb is the stem and leaves are considered poisonous.
Benefits of rhubarb contains many useful substances such as ascorbic acid, sugars, various organic acids and pectin substances. At the root of the plant are groups of biologically active substances that have astringent, antiseptic and action. The plant has diuretic, laxative and choleretic properties. Rhubarb is used as a remedy that narrows blood vessels, has anti-inflammatory effects and improves the entire body. Harm of rhubarb
Rhubarb leaves are poisonous, so only use stems. You can store rhubarb in the fridge for 3 days. Before using rhubarb stalks, wash and cut the lower 2-3 cm. If you pull the fibers behind the knife, be sure to remove them with a knife or vegetable peeler.
Rhubarb is used mainly for compotes, kissels and pies. Sweet dishes made of rhubarb are part of national cuisines of Germans, Danes, Swedes, Estonians, and Latvians. But from this plant it is possible to make the most various dishes: salads, side dishes for meat and fish, spicy sauces – chutney and relics.
Good rhubarb in crumbs and beetroot. In addition to the fact that rhubarb is successfully used in compotes, it is customary to make wine (similar to the taste of scabbard), beer (spicy drink) and kvass. In dishes rhubarb is perfectly combined with apples, strawberries, peaches, pears, berries, ginger.