Rhubarb is a garden plant, which appears in the spring among the first. In the off-season, the human body is experiencing not the simplest time - the supply of vitamins is coming to an end. That's when very opportunely are pink and green sour stems. Many believe that the pleasant taste of rhubarb is similar to the taste of young apple fruits.
The native land of rhubarb is South-East Asia, plant cultivation took place in China, from there it already got to Europe. It should be noted that Europeans really appreciate this unpretentious plant, applying it for making salads, soups, sauces, compotes , jams. With rhubarb cakes pies and even make wine from it. In Yorkshire County, an annual festival is organized, dedicated to this useful plant.
The use of rhubarb
In the petioles of rhubarb are pectin, carotene, fiber, folic acid. According to the content of vitamins, the plant will give odds to such widespread vegetable crops as white cabbage, cucumbers. In addition, it is a well of micro- and macro elements: magnesium, phosphorus, calcium and potassium. As an antiseptic and an anti-inflammatory agent, rhubarb in folk medicine is widely used. It helps with purulent wounds, colds. Used as a laxative and diuretic, which is especially important in dietetics.
Contraindications to rhubarb consumption
Rhubarb is useful to most people, but to abstain from its consumption is necessary for people with high acidity of the stomach and suffering from diarrhea. Doctors do not recommend eating rhubarb to elderly people and a sick gout, as it contains acids that are deposited in the bone system in the form of salts.
Information for everyone: rhubarb stems are useful only tender. Ragged petioles contain oxalic acid, which has an adverse effect on the human body. Especially it is dangerous for people with cholelithiasis and children.
Do housewives who have become familiar with the useful properties of plants, the question arises, what can be cooked from rhubarb? We offer two simple recipes of jam.
How to cook rhubarb jam?
To prepare the jam, you must first prepare the stems. Cut off the petioles carefully from the thin peel, otherwise the slices of rhubarb will be stiff in the jam. Cut the stems into small pieces.
When cooking rhubarb should be responsible for choosing dishes - because of the high content of acids does not fit copper and tinware, enameled pan is most suitable.
Jam from the rhubarb
Ingredients:
- sugar - 1 kg;
- rhubarb - 1 kg.
Preparation
Cubes of rhubarb, placing in a container, fill with sugar, leaving it to let the juice. After about 24 hours, place the contents on the fire. Wait for the boil, stirring the brew lightly, after the jam has boiled, cook for 15 minutes. Cool the delicacy with sterilized jars.
Jam with rhubarb and bananas
Ingredients:
- banana - 0,5 kg;
- sugar - 1 kg;
- rhubarb - 1 kg.
Preparation
The rhubarb, cut into pieces, add sugar, after 2 hours add the chopped bananas with very thin mugs. Bring to a boil and simmer for 10 minutes.
Roasted rhubarb for pies
You can cook delicious pastries, taking as a basis the stuffing of rhubarb. Americans bake an excellent dessert with rhubarb, orange candied fruits, crushed walnuts and a pinch of cinnamon.
Harvesting rhubarb
In addition to jam, rhubarb can be harvested in the form of jelly, pastille, compote. We offer a recipe for winter harvesting.
Rhubarb puree
Ingredients:
- stems of rhubarb (peeled) - 1 kg;
- sugar - 650 g;
- water - 2 l;
- 1 sachet of gelatin.
Preparation
Wash stems for a long time in water. To the softened petioles, pour sugar, boil, put cinnamon or vanillin. Gelatine is dissolved and filtered, mix with syrup. After spreading the mixture over the jars, place in a cool place.