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This content has been automatically translated from Ukrainian.
Rhubarb (rumbambar, rabarbar, rambambar, rhombambar, rumbumbar, barbar) — is a perennial herbaceous plant from the buckwheat family (Polygonaceae). It has large leaves on long, fleshy petioles that are edible parts of the plant. Rhubarb is known for its sour taste, which is due to the high content of organic acids, in particular malic and oxalic.
Main characteristics of rhubarb:
Leaves: large, wide, heart-shaped or oval, often with wavy edges.
Petioles: long, thick, cylindrical or slightly ribbed, usually red, pink or green. It is petioles that are used in cooking.
Flowers: small, collected in large panicle inflorescences, usually greenish-white or pink.
Rhubarb is widely used in cooking, in particular for preparing desserts, compotes, jam, pies and sauces. Its petioles usually have a sour taste, which goes well with sugar and fruit. It is important to note that rhubarb leaves contain high concentrations of oxalic acid and are toxic, so they should not be eaten.
Here are some popular recipes with rhubarb:
Pie with rhubarb
Ingredients:
- 300 g of rhubarb
- 200 g of sugar
- 250 g of flour
- 150 g of oil
- 3 eggs
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Clean the rhubarb and cut it into small pieces.
- Mix the eggs with sugar until a loose mass is obtained.
- Add melted butter, flour, baking powder and salt. Stir.
- Add rhubarb to the dough.
- Pour the dough into a baking dish and bake at 180°C for 45-50 minutes.
Rhubarb compote
Ingredients:
- 500 g of rhubarb
- 1 liter of water
- 200 g of sugar
- 1 lemon
Preparation:
- Cut the rhubarb into pieces.
- Pour water, add sugar and bring to a boil.
- Cook over low heat for 15-20 minutes.
- Add lemon juice, cool and serve.
Rhubarb jam
Ingredients:
- 1 kg of rhubarb
- 800 g of sugar
- 1 lemon
Preparation:
- Clean and cut the rhubarb.
- Mix it with sugar and leave it for a few hours to release the juice.
- Bring the mixture to a boil and cook over low heat until the rhubarb softens (about 30 minutes).
- Add the lemon juice and cook for another 10 minutes.
- Pour jam into sterilized jars and close with lids.
Cupcake with rhubarb and strawberries
Ingredients:
- 200 g of rhubarb
- 200 g of strawberries
- 250 g of flour
- 150 g of sugar
- 150 g of oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla sugar
Preparation:
- Clean the rhubarb and cut it into small pieces.
- Cut the strawberries into halves.
- Beat the butter with sugar until lush.
- Add the eggs one at a time, beating well after each.
- Add flour, baking powder and vanilla sugar. Stir.
- Add rhubarb and strawberries to the dough.
- Pour the dough into a mold and bake at 180°C for 40-45 minutes.
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