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This content has been automatically translated from Ukrainian.
Rhubarb (rhubarb, rhubarb, rambambars, rombambar, rumbumbar, barbar) — is a perennial herbaceous plant from the buckwheat family (Polygonaceae). It has large leaves on long, fleshy petioles, which are the edible parts of the plant. Rhubarb is known for its tart flavor, which is due to its high content of organic acids, particularly malic and oxalic acid.
Main characteristics of rhubarb:
Leaves: large, broad, heart-shaped or oval, often with wavy edges.
Petioles: long, thick, cylindrical or slightly ribbed, usually red, pink, or green in color. It is the petioles that are used in cooking.
Flowers: small, gathered in large racemes, usually greenish-white or pink.
Rhubarb is widely used in cooking, particularly for making desserts, compotes, jams, pies, and sauces. Its petioles usually have a tart taste that pairs well with sugar and fruits. It is important to note that rhubarb leaves contain high concentrations of oxalic acid and are toxic, so they should not be consumed.
Here are some popular rhubarb recipes:
Rhubarb Pie
Ingredients:
- 300 g rhubarb
- 200 g sugar
- 250 g flour
- 150 g butter
- 3 eggs
- 1 tsp baking powder
- Pinch of salt
Preparation:
- Clean the rhubarb and cut it into small pieces.
- Mix the eggs with the sugar until fluffy.
- Add melted butter, flour, baking powder, and salt. Mix well.
- Add the rhubarb to the batter.
- Pour the batter into a baking dish and bake at 180°C for 45-50 minutes.
Rhubarb Compote
Ingredients:
- 500 g rhubarb
- 1 l water
- 200 g sugar
- 1 lemon
Preparation:
- Cut the rhubarb into pieces.
- Pour water, add sugar, and bring to a boil.
- Cook on low heat for 15-20 minutes.
- Add lemon juice, cool, and serve.
Rhubarb Jam
Ingredients:
- 1 kg rhubarb
- 800 g sugar
- 1 lemon
Preparation:
- Clean and cut the rhubarb.
- Mix it with sugar and let it sit for a few hours to release juice.
- Bring the mixture to a boil and cook on low heat until the rhubarb softens (about 30 minutes).
- Add lemon juice and cook for another 10 minutes.
- Pour the jam into sterilized jars and seal with lids.
Rhubarb and Strawberry Muffin
Ingredients:
- 200 g rhubarb
- 200 g strawberries
- 250 g flour
- 150 g sugar
- 150 g butter
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla sugar
Preparation:
- Clean the rhubarb and cut it into small pieces.
- Cut the strawberries in half.
- Beat the butter with sugar until fluffy.
- Add the eggs one at a time, beating well after each.
- Add flour, baking powder, and vanilla sugar. Mix well.
- Add rhubarb and strawberries to the batter.
- Pour the batter into a mold and bake at 180°C for 40-45 minutes.
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