2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rhubarb in our country is quite an unpopular ingredient in cooking, but if you try to experiment with this cousin of sorrel, it is almost certain that you will be fascinated. If you grow rhubarb in your garden, don't hesitate to add it to salads and even sweet things.
Believe it or not, it's pretty easy to cook with rhubarb. The slightly spicy taste of its fleshy reddish stems goes well with strawberries, ginger, potatoes, spinach and yogurt.
It contains many vitamins A and C, calcium and potassium. Rhubarb can also be used in a wide variety of dishes or simply eaten that way - fresh.
Stewed rhubarb jam
Products:
10 cups cut into cubes rhubarb
3 cups white sugar
1 teaspoon cinnamon
Method of preparation:
Put the rhubarb in a large saucepan and fill it with enough water so that the rhubarb is almost covered. Bring to a boil, then simmer over medium heat until it begins to disintegrate, about 20 minutes.
Stir occasionally. Remove from the heat and add the sugar and cinnamon, stirring until the sugar dissolves. Serve hot or cold.
Rhubarb cake and breadcrumbs
Products:
6 cups fresh rhubarb, finely chopped, 1 1/4 cup sugar, 2 1/2 tablespoons starch, 2 tablespoons orange peel (lemons), 1/4 teaspoon salt, 2 1/2 cups fresh white breadcrumbs, 1 / 3 cups melted butter, 1 teaspoon vanilla
Method of preparation:
Preheat oven to 200 degrees.
In a bowl, mix the chopped pieces of rhubarb, sugar, starch, orange peel and salt. Set aside.
Prepare fresh breadcrumbs in a food processor or blender by tearing a few slices of dried bread or using ready-made breadcrumbs from the store.
Melt the breadcrumb butter. In a separate bowl, add the breadcrumbs and then the melted butter and vanilla. Mix the ingredients together.
Grease a medium-sized pan with butter or oil.
Start pouring the ingredients for the cake, starting with half of the rhubarb mixture and then half of the breadcrumb mixture, followed by the other half of the rhubarb and then the remaining breadcrumbs, resulting in four layers. Cover the pan with foil.
Bake for 20 minutes and then remove to remove the foil, which will allow the dessert to bake for another 10 minutes until the breadcrumbs are golden brown.
Serve warm, and if desired, garnish with whipped cream or ice cream on the side.
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