It is a beautiful plant - yes rhubarb is starting a vegetable, thin delicate stems, rhubarb, appear in the shops is always to celebrate and time to get recipes cause rhubarb. Announce the arrival of rhubarb decreased the cold months of winter and the promise of spring just around the corner. Encouraging dynamic pink rhubarb is a gray day, and as delicious as well.
The selection and rhubarb
- The telltale signs of fresh rhubarb is not only its bright color, rhubarb stalks should be firm and straight, never leaves pale yellow and black.
- As always, seasonal ingredients, rhubarb is best eaten fresh.
- Also avoid storing rhubarb too long.
- If you do not immediately eat rhubarb, simply top and tail of the stems, cut the stalks rhubarb into small pieces and simmer for three or four minutes in a little water with sugar. Cool and freeze. This simple rhubarb compote can be used in cakes and biscuits, cream and fold in whipped cream or in many other recipes.
Income
Some of the best recipes rhubarb are "nursery food" rhubarb cakes, puddings, cakes, and of course with vanilla sauce. But get in the last few years Rhubarb has noble status of the menu appears at good restaurants throughout the game, lamb and beef on a menu, with mackerel. Rhubarb archive
- Rhubarb (Rheum species) belong to plants of the family Polygonaceae. Contrary to popular belief, rhubarb is a vegetable, not a fruit, a close relative of garden sorrel.
- The rhubarb pie are also edible, but the leaves are poisonous.
- In the spring rhubarb is no need, peel, wash and cut.
- Rhubarb is 95% water. It contains no fat, sodium and cholesterol.
- Rhubarb contains a good source of potassium. Net Stems are acidic rich in vitamin C, fiber and calcium.
- The calcium in combination with rhubarb oxalic acid, which makes it difficult for the body to absorb.
No comments:
Post a Comment