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Rhubarb — product description on

Rhubarb is a close relative of r speech, but it is not grains that are eaten, but the leaves and stems of this plant.

Rhubarb — It is a large perennial grass with a thick woody rhizome.

Its stem is one-year-old, thick and straight.

Wild rhubarb grows in Asia from the Urals to the Himalayas on the one hand and Israel on the other, and also grown in Europe.

Rhubarb was used in Chinese medicine thousands of years ago. A slightly different kind of rhubarb has been growing along the banks of the Volga for centuries.

The rhubarb brought from Asia to medieval Europe was so rare that its price was several times higher than the cost of such popular spices as cinnamon and saffron.

In the modern world, cultural cultivation of rhubarb is most actively developed in English-speaking countries, especially in Great Britain and the United States of America.

Since this perennial plant is not friendly with severe frosts, those who like to grow rhubarb in their vegetable garden are forced to close it with an additional layer of earth and straw in the fall — obviously, because of these difficulties, rhubarb does not grow on an industrial scale.

Although once Russia exported rhubarb, which brought the state income comparable to the sale of fur. In the 17th century, the inhabitants of Bukhara were the main suppliers of rhubarb. They brought rhubarb to Tobolsk, Tomsk, Irkutsk and Tyumen.

The main buying point was Tobolsk, where we traveled not only from Bukhara. Russian merchants also arrived there.

But both those and others could sell this product only to the treasury and only at strictly fixed prices.

Since 1731, rhubarb trade on the Russian-Chinese border has been a state monopoly.

For thousands of years, healers of old oriental medicine have prescribed large doses of rhubarb as a laxative.

In small quantities, rhubarb is used as a means of stimulating appetite and improves digestion.

Early rhubarb contains a lot of pectin, rutin and vitamin C.

There are about 20 species, but in principle rhubarb is edible and medicinal.

Have medicinal rhubarb stems up to 2 m tall, and the leaves more than a meter in length, so that with small plants of edible rhubarb, you are unlikely to confuse them.

In edible rhubarb, only the leaf stalk is eaten, and when diluted, they try to grow the leaves as large as possible, so that they are large and stalked.

The leaves themselves contain toxins, in raw form they are inedible.

Have wild Rhubarb petioles are usually harvested in spring, when they are more tender.

Old rhubarb is much rougher and has high acidity.

In cultivated rhubarb, this difference is much less noticeable.

The sour petioles of rhubarb are usually boiled, and also used for filling pies, making sweet sauces and savory chutneys, jams, preserves, candied fruits, homemade wine and even cider.

For jam in rhubarb, you do not need to add liquid, it is enough just to fill the pieces with sugar and leave for a few hours — the juice that the stalks give out is more than enough for cooking.

Rhubarb is perfectly combined with other fruits and berries, especially with wild strawberries and garden strawberries.

Rhubarb is very juicy, so when cooking you do not need to pour too much water, just cover the petioles in the pan and do not boil them, but let them in, and not for long, no more than 5 minutes.

Rhubarb petioles quickly boil soft, so it should be cooked only on a small fire.

Do not open the pan taken from the stove and leave the rhubarb to cool in the same liquid in which it was boiled.

Sometimes the stalks are boiled in sugar syrup with the addition of a small amount of alcohol.

You can add spices to the syrup (cloves, cinnamon, cardamom), but a little bit, otherwise you will muffle the delicate taste of rhubarb.

By boiling it in a weak syrup with spices and adding a little white wine, lemon zest and fresh berries at the end, you will get a very beautiful and tasty summer soup that is best served cold.

From the dried pieces of cuttings usually brew healing tea.

Rhubarb is an amazing plant! Its edible part is the stem, and the leaves are considered.

The taste of rhubarb pie returns to childhood: dacha tea parties are remembered, grandma’s holidays are.

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