When you first see rhubarb, it is difficult to think that this plant is edible. The fact is that its huge stems and leaves look more like some kind of weed. But if you try rhubarb pies or compote, you will definitely start cooking with it often. No, not because the plant has a special taste. But because it can be used in early spring, when there are no berries and fruits yet.

Rhubarb belongs to the Buckwheat family. There are many varieties of this plant, about 20. Almost all of them are used by humans: as raw materials for medicines or in cooking. Scientists believe that rhubarb originates from Asia. But they began to cultivate it in China back in ancient times. Healers knew about the healing abilities of the plant as far back as 3 thousand years BC.

Today, rhubarb is most grown in countries such as the UK and the USA. Cooking actively uses the upper part of the plant - fresh young leaves and petioles. Both savory dishes and desserts are prepared from them. Rhubarb is great for salads, borscht, sauces, and vegetable soups. It is also used to make jams, compotes, jellies, marmalade, jelly, and pies. But pharmaceuticals use the lower part of rhubarb - the roots. Medicines are made from them.

Before you start cooking with rhubarb, you need to know how to prepare this plant. In fact, there is absolutely nothing complicated here. The stems are cut off at the base. Leaves are removed from them if they are not needed. Most often it is the petioles that are used, the leaves less often - for cabbage rolls and salads.

Many recipes call for peeling the stems. But it is believed that it contains the largest amount of useful substances. Therefore, if the petioles are still very young and the skin is difficult to remove from them, it is best not to remove it.

The skin consists of the most stringy fibers, which can slightly degrade the delicate consistency of the cooked product. Although, some varieties of rhubarb are characterized by petioles with a thin peel, which is not so easy to remove.

Best Recipes

What is not made from rhubarb! In pies and compotes, this plant resembles apples. It has a sour taste, but when combined with sugar and vanilla or cinnamon, it is no different from other fruit fillings. And, as mentioned earlier, rhubarb petioles appear very early. At this spring time there are no seasonal fruits and vegetables yet. And rhubarb can replace them, not yielding either in taste or composition.

There are so many options for preparing this dish that it is simply impossible to describe them all. Open and closed pies are prepared, with the addition of cinnamon and vanilla. Some people like charlotte with rhubarb, while others make a simple and quick kefir pie.

We offer you a recipe for a delicious rhubarb pie with crumbs on top. It’s quite simple to prepare, but the end result is not an everyday dish, but a real festive dessert for tea.

To prepare it, you need to stock up on the following ingredients:

• Chopped rhubarb, approximately 500 g or 4 cups.
• Butter, only 100 g is enough.
• Sugar, about 1 cup.
• Just 1 egg.
• Flour, about 2 cups.
• 1 glass of sour cream.
• Baking powder, 1 tsp, and also half of this portion of soda.
• 1 tsp. vanilla sugar.
• A quarter teaspoon of salt.

To prepare the topping for this pie, you need to prepare butter (100 g), half a glass of sugar, a glass of flour and a teaspoon of ground cinnamon.

The rhubarb is peeled before cooking. Then it must be cut into small slices. You should immediately preheat the oven, we need a temperature of 180 0 C.

For this portion you will need a small mold, about 25 cm. It is best to take a detachable one. Before cooking, it must be washed, dried and sprinkled with flour.

Next, we begin to prepare the dough. The softened butter is whipped with sugar. After about 5 minutes, you can add the egg and vanilla. When the mass becomes homogeneous, it’s time to add sour cream. Next, all the dry ingredients (salt, flour, soda and baking powder) are mixed and combined with the finished mass. A third of the rhubarb is poured into it.

You can place the remaining rhubarb on the dough laid out in the mold. And on top - sprinkles. It consists of ground butter with sugar and flour.

This miracle needs to bake for about an hour. You can remove it from the mold 7 minutes after removing it from the oven.

Rhubarb pie - tasty and healthy: video

Charlotte

Rhubarb will also be an excellent filling for everyone’s favorite charlotte. You can bake it by preparing approximately 5 medium plant stems, 3 eggs, 1 tbsp. sugar and the same amount of flour. If you wish, you can add a handful of other berries to the filling, for example, frozen or fresh raspberries.

The mold needs to be washed and greased, after which it is worth sprinkling it with a little flour. Peeled rhubarb needs to be cut, preferably into small slices. Then it is laid out on the bottom of the mold, sprinkled with a small amount of sugar, about 4 tbsp. l. Add other berries if desired.

Slowly add flour to beaten eggs and sugar with a pinch of salt. The finished dough is poured with gentle movements onto the prepared filling. In an oven at a temperature of 180 0 C, bake the charlotte for about 45 minutes.

What's the most delicious thing about pies? Of course the filling! This is exactly what I want to talk about. The dough can be very different, with yeast or kefir - depending on your preferences. Now we’ll find out how to make a delicious filling for rhubarb pies.

The stems need to be cleared of skin and too hard veins, if any. Next they need to be crushed. Pieces of rhubarb are laid out in a saucepan, filled with water, and sugar is added there. The mass needs to be cooked for some time until it turns into soft jam.

Then it's time to add the secret ingredient - semolina! A tablespoon is enough. After mixing the mass well, you can remove it from the heat. It will suddenly become thick. And this is great, so the rhubarb will not leak out of the pie, as if it were just put there in pieces.

Soup

This vegetable liquid dish will appeal to all borscht lovers. To prepare it you will need a standard set - potatoes, carrots, onions. You also need to stock up on greens - parsley, onions and dill. You will also need green peas, a boiled egg and sour cream for this soup.

First, the carrot and parsley roots are peeled and cut into strips. Pour boiling water over all this and cook for several minutes, after which you can add potatoes and peas.

At this time, you need to boil the rhubarb petioles separately until they soften. Then this mass is ground with boiled eggs.

At the very end of cooking, herbs, a mixture of rhubarb and eggs and salt are added to the soup. Add sour cream to the plate.

Kissel

To make the drink tastier, it is better to take not only rhubarb, but also other berries; strawberries are perfect. So, we will need about 6 stalks of rhubarb, up to 300 g of berries, sugar to your taste and 3 tbsp. l. starch.

First you need to prepare the syrup. Sugar is added to boiling water. When it dissolves, you can pour in the chopped rhubarb and strawberries. When it boils, you will get a compote. Starch is added to it, previously diluted in a small amount of cold water. Everything needs to be mixed well so that no lumps appear. That's all - the jelly is ready!

What to cook from rhubarb: video

Recipes for the winter

This is a great recipe for those who want to prepare something interesting for the winter. You need to prepare one and a half kilograms of sugar, a kilogram of rhubarb, 3 oranges and about 2 glasses of water.

First, peeled and cut into small slices rhubarb is boiled. Throw into boiling water and cook for only 1 minute, after which, using a slotted spoon, remove to a colander.

A syrup is prepared from sugar and water, into which the rhubarb is dipped. The mixture is cooked over low heat for about 15 minutes. You need to skim off the foam and constantly stir the jam. Then it needs to be allowed to cool and kept at room temperature for about 12 hours.

The orange is cut into slices, each of which must be divided into 4 parts. Add all the pieces, as well as the orange zest, to the rhubarb and cook again for 15 minutes. You need to roll it up into sterile jars. Try it, you will like it!

Rhubarb and orange jam: video

Rhubarb compote is a great drink. It can be prepared from early spring. But many housewives prepare it for the winter. To do this, the washed petioles are peeled and filled with hot syrup prepared from 1 liter of water and 1 kg of sugar. You can simply sterilize in jars with lids.

The composition of the plant is very rich. It contains many vitamins, microelements and other substances necessary for the human body. Thus, the effect of the plant is very good. First, rhubarb helps prevent cardiovascular diseases. People who add plant stalks to their food help their heart by strengthening it. You can even reduce your risk of stroke. Polyphenols contained in rhubarb prevent the appearance and development of tumors, both benign and cancerous.

But one of the most important positive qualities of this plant is considered to have a positive effect on digestion. It is useful to eat rhubarb for diarrhea, as it has a strengthening effect, but only when consumed in small doses.

Rhubarb saturates the body with vitamin C. And this, in turn, is very helpful in preventing colds and infectious diseases, maintaining the body in good condition and even maintaining youth.

Vitamin A has a positive effect on the condition of bones, as well as organs of vision, hair, skin and all mucous membranes of the body.

Healthy sleep and strong nerves are ensured by iron and magnesium, which are even more abundant in rhubarb than in apples. These microelements also contribute to muscle growth, which indicates the benefits of consuming the plant for people who engage in intense training. Rhubarb also contains succinic acid. This is also a very useful substance that prevents heart disease and helps get rid of hangover symptoms.

Traditional medicine actively uses the rich composition of rhubarb for various purposes:

• To normalize digestion;
• To relieve inflammation;
• For the treatment of diarrhea, as well as dyspepsia, catarrh of the stomach.
• To strengthen the body in case of such serious diseases as anemia and tuberculosis.

It is also worth remembering that rhubarb cleanses the body of harmful substances coming from the external environment, as well as cholesterol.

But not everyone can use the properties of this plant. The fact is that there is a whole list of contraindications to its use. Firstly, too frequent consumption in large quantities is not recommended for anyone, even healthy people. Secondly, it should not be included in the diet of those who experience bleeding in the stomach or other parts of the gastrointestinal tract. In addition, it is worth mentioning the following contraindications:

• Inflammation in internal organs: kidneys, bladder;
• Urolithiasis disease;
• Hemorrhoids with bleeding or risk of bleeding;
• Diabetes;
• Frequent diarrhea;
• Rheumatism;
• Cholecystitis;
• Gout.

Don't be afraid to use rhubarb in your cooking! You will not only delight your loved ones with excellent dishes, but also make them healthier!

Rhubarb, recipes for which are especially common in Europe, is rich in vitamins and other beneficial substances. Dishes with his participation are distinguished by their extraordinary taste and ease of preparation. The stems can be used in making baked goods, main dishes and can be successfully stored for future use for the winter.

What can you cook with rhubarb?

Rhubarb dishes are simple to make, but they are prepared only from the stems of the plant. The root, if used incorrectly, is dangerous to health; it is used in folk medicine and very carefully. You also need to be careful with the leaves and use the youngest specimens before they accumulate oxalic acid, which is extremely harmful to health.

1. Baking with rhubarb is always delicious and very appetizing. They prepare all kinds of pies and pies from different doughs, adding filling from the stems of the plant.
2. Rhubarb soup is a delicious treat with a light, slightly tart flavor.
3. The sauce for the meat is moderately spicy and spicy, although the spiciness of the seasoning can be controlled based on your own preferences.
4. Stuffed cabbage rolls are wrapped exclusively in young, barely blossoming rhubarb leaves.

Any pie with these stems turns out rich and very unusual, but charlotte with rhubarb is something extraordinary. You can completely remove apples from the recipe; the plant has a bright, slightly sour taste that balances the sweetness of the baked goods. You can add lemon zest to the dough; it will give the cake a special aroma and a slight yellowish tint.

Ingredients:

• eggs – 3 pcs.;
• sugar – 200 g;
• flour – 2 tbsp;
• zest of one lemon;
• baking powder;
• rhubarb – 200 g.

Preparation

1. Beat eggs with sugar until thick white foam.
2. Add zest and baking powder.
3. Add flour, mix with a spatula.
4. Cut the stems, distribute them on the bottom of the oiled pan, pour in the dough.
5. Bake for 35 minutes at 190.

Rhubarb, the recipes for which are extremely simple, can also be used as a filling for pies. The taste of the stems is very reminiscent of green apples, so cinnamon in the filling will not be superfluous. Sugar is always added to the filling to slightly balance the taste.

Ingredients:

• rhubarb – 700 g;
• sugar – 100 g;
• cinnamon – 2 tsp.

• fresh yeast – 50 g;
• warm milk – 200 ml;
• sugar – 1 tbsp. l.;

• soft butter – 150 g;
• eggs – 3 pcs.;
• flour – 700 g;
• sugar – 100 g;
• warm milk – 200 ml.

Preparation

1. Mix the ingredients for the dough and wait for the reaction.
2. In a large bowl, grind the butter with eggs and sugar, add milk and flour, add the dough.
3. Knead into a soft dough, leave to rise in a warm place, kneading three times.
4. Chop the rhubarb and mix the sugar and cinnamon separately.
5. Form the dough into cakes, add a spoonful of rhubarb, sprinkle with cinnamon sugar, seal the edges, and place on a baking sheet.
6. Leave the products to proof for fifteen minutes.
7. Bake rhubarb pies in the oven for 30 minutes at 190.

The rhubarb in the soup, the recipe for which is described below, turns out to be truly summery. The stems add an unusual sourness to the dish, and the treat is served cold. The broth is best prepared from white fish with dense meat: pike perch or cod. It is important not to overcook the rhubarb in the soup; it will take no more than 3 minutes to cook fresh stems.

Ingredients:

• rhubarb (stems) – 350 g;
• potatoes – 3 pcs.;
• boiled eggs – 2 pcs.;
• fresh cucumbers – 2 pcs.;
• green onions and dill - 1 bunch each;
• white fish fillet – 500 g;
• salt, sugar.

Preparation

1. Chop the rhubarb into small pieces, boil for 3 minutes, cover with a lid, leave for 1.5 hours. Chill in the refrigerator for 1 hour. If the broth is too sour, add a little sugar.
2. Boil the fish.
3. Boil potatoes in their skins, cut into cubes, mix with chopped eggs.
4. Cut the cucumbers into strips, chop the greens.
5. Mix all chopped ingredients.
6. Divide the mixture into plates, add fish and pour in the broth.
7. The rhubarb soup is served immediately.

These cabbage rolls are prepared from rhubarb leaves; the recipe for their preparation is reminiscent of Azerbaijani dolma. It is important to remember that the dish is prepared exclusively from young leaves; they are both softer and healthier. You can use classic minced lamb as a filling, but to make the dish light and less caloric, use chicken or beef.

Ingredients:

• minced meat – 350 g;
• carrots and onions – 1 pc.;
• garlic – 3 cloves;
• sour cream – 150 g;
• tomato paste – 50 g;
• boiled rice – 150 g;
• salt pepper;
• rhubarb leaves – 6 pcs.

Preparation

1. Mix the minced meat with rice, chopped onions and grated carrots. Add herbs, stir, salt and pepper.
2. Wash the leaves, dry them, add a spoonful of minced meat, wrap in an envelope.
3. Place cabbage rolls in a saucepan.
4. Mix pureed garlic, sour cream and tomato, pour into a saucepan with a dish.
5. Pour in hot water to cover the cabbage rolls halfway.
6. Simmer on low heat for 40 minutes.

Rhubarb in the drink, the recipe for which is described below, can be given to children. Kids will love the sweet... The specified amount of ingredients will yield approximately 4 glasses of the drink, which can be drunk both hot and cold. Rhubarb goes well with apples and berries, so you can diversify the taste with other ingredients.

Ingredients:

• rhubarb stems – 500;
• starch - 2 tbsp. l.;
• sugar – ½ tbsp.;
• water – 1 l.

Preparation

1. Place chopped stems into boiling water and cook for 10 minutes.
2. Strain the broth, pour in the starch dissolved in a glass of water.
3. Add sugar, stir, boil rhubarb jelly for another 5 minutes.

Rhubarb sauce for meat will appeal to all lovers of unusual tastes and those who are not afraid to try something new. The sauce is an excellent addition to steak or barbecue; you can confidently serve it with chops of any type of meat. Moderately spicy, but very piquant, it will transform even a not very tasty main treat.

Ingredients:

• rhubarb (stems) – 300 g;
• sugar – 70 g;
• apple cider vinegar – 100 ml;
• garlic – 2 cloves;
• grated ginger – 2 tsp;
• crushed almonds – 30 g;
• hot pepper (without seeds) – 1 pc.;
• mustard powder – ½ tsp;
• salt.

Preparation

1. Boil the rhubarb pieces until soft, adding vinegar.
2. Add garlic, pepper, almonds, mustard powder, ginger, salt and cook for 30 minutes.
3. Punch the mixture with a blender and let it brew in a cool place for a couple of hours.

Rhubarb preparations are especially popular among thrifty cooks. You can prepare many interesting snacks or desserts that everyone in the household will enjoy eating.

1. Only the stems are preserved until mid-June, while the plant is still young.
2. When preparing rhubarb for the winter, you can diversify your homemade preparations with healthy and unusual sweets - jams, compotes and candied fruits will find a special place in the assortment of preserves.
3. Freezing rhubarb is the best way to preserve all the valuable properties of the stems.

Making jam from stems is not much different from the process of making fruit preparations. The stems are rich in pectin, so during storage the delicacy will thicken and become jelly-like. will conquer all lovers of unusual sweets, you can eat it just like that, or you can add it to baked goods.

Ingredients:

• rhubarb – 500 g;
• oranges – 2 pcs.;
• sugar – 300 g.

Preparation

1. Peel the stems from the red film and cut them.
2. Grate the orange zest, chop the pulp into small pieces, without seeds or white film.
3. Mix everything, add sugar.
4. Cook until the rhubarb is translucent and the syrup has thickened.
5. Pour into a glass container, seal, and store in the refrigerator.

This one can be made from the stems alone, but the plant goes well with strawberries, and the time for collecting the stems coincides with the ripening of the berries. To prevent the preservation from exploding during storage, add a little citric acid to each jar. The syrup can be supplemented with spices if desired: cinnamon, cloves or citrus zest. Calculation of ingredients for 1 3-liter jar.

Ingredients:

• rhubarb – 300 g;
• strawberries – 200 g;
• sugar – 1 tbsp;
• a pinch of citric acid;
• water – 3 l.

Preparation

• Place clean strawberries without stems in a jar, add lemon.
• Pour water over rhubarb, add sugar, and boil for 10 minutes.
• Pour the broth with rhubarb pieces into a jar, cover with a lid, and let stand for 10 minutes.
• Pour the syrup into a saucepan, boil it for 10 minutes, pour into a jar and seal tightly.

The best way to prepare rhubarb for the winter is to freeze it. This method allows you to preserve the maximum of vitamins contained in the stems. The preparation is stored for a year and is used in the preparation of compotes, sauces and soup, or complements homemade baked goods, using it as a fresh filling for pies or pies.

Ingredients:

• rhubarb stems – 1 kg.

Preparation

1. Wash the stems, peel off the pink film, cut into large cubes.
2. Dry thoroughly and spread in the freezer in one layer.
3. Once completely frozen, transfer the pieces to an airtight bag or container.

Candied rhubarb - recipe

Candied rhubarb has a long shelf life if properly dried and stored in an airtight glass or plastic jar. The recipe calls for orange zest, but adding it is not necessary; it just makes the treat more rich and flavorful. The remaining thick syrup can be used for cooking compote and jelly.

Rhubarb is a perennial plant with large leaves that grows in the middle zone. Its edible part is greenish-red petioles, fleshy and juicy. Rhubarb leaves are not suitable for food, but many delicious dishes can be made from the petioles. Do you already know how to cook or pie with it? Believe me, there will be options that will surprise you.

From this plant, which is a vegetable from a botanical point of view, you can make marmalade, jelly, compote, jam, pie filling, cream soup, vinaigrette and sauces. The main thing is not to use brass or metal utensils while cooking, as rhubarb can lead to an oxidative reaction. Now you know what you can cook from rhubarb. By the way, this vegetable appears when you can’t even think about other fresh fruits and berries, and becomes an excellent source of vitamins and healthy acids and salts. As a medicinal remedy, rhubarb is used as a natural mild laxative. For people with gastrointestinal problems or dieters, this property is really valuable. Let's talk in more detail about what can be prepared from rhubarb.

Compote with rhubarb

Take a kilogram of petioles, wash them thoroughly and cut them into pieces a couple of centimeters long. Pour in a liter of water and boil for five to seven minutes. To taste, you can add no more than one and a half glasses of sugar, after which you should cook until the petioles soften. If desired, you can add vanillin or vanilla sugar, as well as cinnamon. The taste will be more piquant. This easy-to-make and delicious compote will take the guesswork out of thinking about what you can make with rhubarb.

Kissel with rhubarb

Unlike compote, jelly is thicker and more nutritious. Didn’t you know that you can also make jelly from rhubarb? This is true. To prepare you need a kilogram of petioles, cut into small pieces, a liter of water, sugar, or cinnamon. Boil the roots for five minutes, rub through a sieve or puree with a blender, add sugar, vanillin and zest or cinnamon. Stir five tablespoons of starch in cold water and, stirring slowly, pour in the rhubarb puree. Heat the mixture to a boil and turn off the heat. Let the jelly cool and serve as a dessert.

Rhubarb sauce

What can be made from rhubarb that is even more unusual? This is the sauce. Take the petioles cut into pieces and boil them until soft. Grind through a sieve or in a blender. Fry some flour in oil, add sour cream, salt, sugar and pureed puree, heat to a boil. This sauce goes well with meat dishes instead of tomato paste. The ratio of products is as follows: for one and a half kilograms of petioles you need to take two teaspoons of flour, one hundred or two hundred grams of sour cream to taste, a teaspoon of salt and a tablespoon of sugar. Rhubarb is also suitable as a dressing. For example, an ordinary vegetable vinaigrette will become more piquant and unusual if you season it with juice from boiled petioles. Boiled rhubarb can be added to soups instead of spinach or sorrel.

Another positive property is that it improves metabolism, so it is a great helper for anyone who wants to lose extra pounds. It is collected in the summer; dishes with it are classified as seasonal. This plant has amazing quality. It cannot be completely consumed. You can cook food only from the stem, but its leaves are considered poisonous and not suitable for food. For cooking, you should choose a strong and elastic base.

Rhubarb is most often found in recipes with these five foods:

Its thickness should be about 2.5 cm. To improve the taste, rinse the stems thoroughly, cut off a couple of centimeters from the bottom, removing fibers trailing behind the knife. Traditionally, recipes for dishes with rhubarb can be found in the section with desserts and baked goods. The thing is that the herb has a sour-spicy taste, somewhat reminiscent of a combination of apple and strawberry. It will perfectly complement baked goods with various berries and fruits. Feel free to add cinnamon, vanilla and other spices if desired. This will make your culinary creation more original and interesting.

Let's figure out what can be prepared from rhubarb and why it is useful. If the standard garden set “tomato + cabbage + cucumber” is boring to hell, you can no longer chew zucchini, beets and carrots, it’s time to switch to exotic vegetables and herbs. We propose to diversify the menu by adding rhubarb to it. The benefits and harms of this plant have been known to doctors and culinary experts in the East since time immemorial; in the Middle Ages it was recognized in Europe; in the 19th century it was brought to Russia. Only for most of our gardeners it is exotic, or even a weed. Admit it, have you tried rhubarb dishes? Surely not. Let's correct the omission with our recipes!

Rhubarb: general information

Rhubarb is a herb that botanists classify as a member of the buckwheat family. But even in official sources there are references to it as a vegetable. About 20 varieties are officially registered, but in nature there are many more of them, which is explained by a high tendency to hybridity. Vegetable and medicinal varieties are distinguished by the shape of the leaves: in the first case they have smooth edges, in the second they are lobed or cut out.

The plant is unpretentious, widespread in Eurasia and the American continent. It is actively cultivated in Britain and the USA. Scope of application: cooking, medicine, agriculture, landscape design.

Large leaves are similar to, they are fed to livestock and used in making compost. The ripe fruit resembles a nut. From a medical point of view, the root is useful. The nutritional value is characteristic of rhubarb stems; it is from them that sweet and sour desserts and other delicacies are made. The buds are also used in cooking, but rarely, as a delicacy.

Collection time is the entire warm period, but with the following condition: the plant should not bloom, the buds are cut off in the state of a microscopic embryo. The correct answer to the questions about what kind of rhubarb to eat, when you can eat rhubarb: all year round (in winter in the form of candied fruits and jam). True, the taste of the stems varies depending on the season.

In early spring they are sweetish due to the content of malic acid; in mid-summer the sourness is more pronounced as the organic formula changes. Greenery lovers experiment with young leaves filled with juice from May to July. The roots are dug up in September. Their preparation involves several stages:

• washing;
• removal of thin “hairs” and damaged segments;
• cutting;
• drying.

What are the benefits and harms of rhubarb

Let's figure out the benefits and harms of rhubarb. Both the tops and roots of this wonderful plant are beneficial for the body. They are used in both folk and traditional medicine.

Rhubarb root contains glycosides, oxalic and chrysophonic acids, tannins, and resins.
Basic properties:

• antiseptic;
• urinary and choleretic;
• vasoconstrictor;
• stimulating peristalsis.

The effect on the intestines depends on the dosage of the medicine. In small quantities (≤ 0.5 g) it strengthens, in large quantities (≈ 2 g) it has a laxative effect.

The roots, ground into powder, with the addition of vinegar, honey or lemon juice, are used in home cosmetology. Skin-whitening masks and tonics, lotions against acne and pustules are prepared from them.

Doctors explain the beneficial properties of the stems by the content of pectin (3.2%), vitamins C (at a concentration of 10 mg / 100 g), and in smaller quantities B, E, PP, and organic acids (oxalic, malic, succinic). An important trace element is iron. Among the macroelements, doctors especially highlight calcium, phosphorus and magnesium. Calorie content 16-26 kcal.

Medicines and dishes containing this herbal component are recommended for increasing immunity during acute respiratory infections, stabilizing digestion and gently cleansing the intestines, strengthening bones and vascular walls, for anemia and respiratory pathologies.

According to unverified data, medicines are prepared from the plant that help with oncology. It is recommended to athletes to build muscle mass.

Beautiful girls wipe their faces with freshly squeezed juice, nourishing the skin with vitamins and whitening it.

Rhubarb leaves do not have medicinal properties. They are rarely used in cooking, as an unusual filling for pies or a secret ingredient in a salad with herbs.

Like any medicinal herb, this one has contraindications for use, namely:

• internal bleeding, including heavy menstruation;
• haemorrhoids;
• urinary and cholelithiasis;
• hyperacid pathologies of the stomach and intestines.

Due to a possible violent reaction of the digestive organs to pectins, the plant is not recommended for pregnant women, nursing mothers, or people recovering from any abdominal surgery.

The easiest way to use it is to peel fresh young petioles and chew them, dipping them in sugar or honey.

What to cook deliciously with rhubarb? From the stems with a variety of additives you can prepare many variations of fillings for pies, buns, muffins and other baked goods. The same product will become a piquant highlight of homemade ice cream, compote, and jelly. In addition to desserts, it is added to first courses and appetizer salads.

Now let's move on to the recipes.

Rhubarb compote

This is not just a tasty drink, but also a wonderful tonic; rhubarb compote will help you quickly recover from a hangover.

Ingredients:

water - 3 l, petioles - 0.4 kg, sugar or honey - to taste.

To enhance the taste, you can add any sour or sweet berries, apples, citrus fruits, mint, ginger.

Preparation:

Boil purified water with sugar or honey in a large saucepan;
add stems and berries;
cook for 15 minutes.

When using citrus components, first squeeze them out and mix the pulp with raw water. The zest is placed in the compote 3-5 minutes before readiness (as well as mint).

Rhubarb salad

What else can you make with rhubarb? There are many variations of hearty and light rhubarb salads. Taste characteristics depend on auxiliary ingredients and dressing. For the latter, you can use lemon juice and vegetable oil, honey and cream, yogurt, and complex hot sauces.

We offer the simplest recipe for a spring “green” salad made from rhubarb leaves. Preparing this dish takes a couple of minutes, but it quickly fills you up, stimulates your appetite, and cleanses your intestines.

All you need is:

Wash the young leaves thoroughly, cut into strips and season.

For those who do not have weight problems, we recommend adding cream and sugar to the green mass (2 tablespoons per 300 g of phytoingredients). Gentlemen who are on a diet use lemon juice and a drop of honey for dressing to somehow sweeten their lives.

Vegetarian rhubarb soup

Trendy rhubarb soup recipe:

Boil 400-500 g of stems cut into barrels in a liter of water (until they become soft);
add the same amount of liquid;
add 25 g of starch;
keep on fire until thickened, stirring constantly;
salt and sweeten at the same time (100 g of sugar).

To enhance the taste, you can season with cinnamon.

For those who don’t like to experiment, we offer a simpler recipe.

Boil stalks, carrots, potatoes, parsley and green peas in water. Naturally, root vegetables must first be peeled and cut.
Salt the vegetable broth.
Remove the petioles and finely chop them mixed with hard-boiled eggs. Add the resulting mass + herbs to the soup a few minutes before it is ready.

Making rhubarb jam

Preparations such as rhubarb jam are made in early summer, before the plant is filled with oxalic acid.

Ingredients:

peeled stems and sugar in equal proportions, for example, a kilogram of both.

Preparatory stage.

Wash the stems, dry them, chop them into large cubes.
Place the dough in a plastic bowl, cover with sugar, and set aside for 24 hours.

Preparation.

Pour the settled mass into a copper basin or tin pan.
For lovers of thick jam and marmalade, we recommend adding pectin or marmalade.
Bring to a boil over low heat.
Boil for 15 minutes.
Pour into pre-pasteurized jars. You can close it with either metal or plastic lids. Store in the basement or refrigerator.