Rhubarb is a plant that comes from Asia. In Europe, along with the migrations of the population, he appeared in the 16th century. In Poland, it began to be cultivated only in the nineteenth century. It has a very characteristic appearance, thanks to which it is difficult to confuse him. Rhubarb creates large leaf plates placed on long and thicker leaf tails. These are these The tails (commonly known as stalks) are edible. They can take a red, pink or green color. They are sour and tart in taste. Despite this, they taste great for many dishes.
Rhubarb usually goes to sweet cakes and is used in the kitchen like most fruits. However, not everyone knows that it really Rhubarb is a vegetable. Although he has appeared on Polish tables for years, today his popularity does not weaken at all. Formerly grandmothers and mothers were preparing delicious rhubarb compote or yeast rhubarb cake.
Today, when seasonal cuisine enjoys great sympathy, Rhubarb’s frenzy starts in April. You can buy it in a greengrocer or supermarket throughout May, until the end of June. Some say that the tastiest is the one collected from mid -May to mid -June. Today, rhubarb is used not only for dough – it is much more willing to make a mousse or add it to pancakes, dumplings and even fish dishes.
Rhubarb is low in calories (in 100 grams only 21 kcal) and has a low glycemic index (Ig = 15). In addition, it contains vitamins A, C and E and is a source of, among others potassium, magnesium, iron and calcium. It also has a dietary fiber and antioxidants. Thanks to such nutritional values, the vegetable affects proper digestion, has anti -cancer and anti -inflammatory properties.
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Although there are the most recipes on the Internet with this vegetable, a lot of people dream about Fluffy yeast with rhubarb. Simple to do, grown, soft, moist and pleasantly sweet and sour – these are spring rolls. About 12 pieces come out of the recipe below. If you like sour desserts, do not add sugar to the rhubarb. If you prefer a balanced snack, follow the guidelines from the recipe. Let you not be frightened by a list of ingredients or a long description of preparation – buns are really easy to prepare. Try and give the whole family – your loved ones will be delighted.
Ingredients:
Yeast leaven:
- 50 g of fresh yeast,
- a tablespoon of cake flour (approx. 10 g),
- a tablespoon of sugar (approx. 13 g),
- 250 ml of 2%summer milk.
Cake:
- 100 g butter 82%,
- 80 g cukru,
- 2 eggs (at room temperature),
- 500 g of cake flour,
- A pinch of salt.
Crumble:
- 70 g butter 82%,
- 60 g cukru,
- 110 g of cake flour.
The remaining:
- 250 g of rhubarb (cleaned, cut into small cubes),
- copy of a spoon of sugar (approx. 15 g),
- egg.
Method of performance:
At the beginning, prepare the yeast leaven. Take yeast into the bowl, add a spoonful of flour and sugar. Pour lukewarm milk and mix to combine. Cover with a canvas kitchen cloth and set aside for about 10-15 minutes so that the leaven will grow a bit.
Melt 100 g of butter in a small saucepan. Set aside so that it cools a bit.
In the meantime, get to make dough. Pour sugar into the bowl, stick the eggs (remember to warm them to room temperature beforehand), cake flour and a pinch of salt. Finally, add the yeast leaven, which should double or even triple your volume. Make dough manually or with a kitchen robot with a hook.
When the dough begins to form and stick, add slowly cooled, dissolved butter. Then knead the dough for about 10 minutes. The ready should be soft and slightly stick to the hand. Form a ball from it and transfer back to the bowl. Cover the dish with a kitchen cloth and put it in a warm place for an hour.
Prepare the crumble. Add diced butter, pour sugar and flour to the bowl. Fing the fingers and omnipped until the ingredients are combined and the dough lumps form. Cover the bowl and put the crumble in the fridge.
Put and diced rhubarb, put into a bowl. Further with a spoonful of sugar and mix thoroughly (if you like sour buns, skip sugar). Set aside.
Take the grown dough out of the bowl and form it in a ball. Divide into 12 equal parts (approx. 90 g each), each ball. Spread baking paper on the oven baking tray and place the dough balls at equal intervals. Dip the bottom of the glass in flour, then press each piece of dough to flatten it a bit.
Insert the egg into a bowl and beat. Brush with egg mass each bun on the top (preferably with a silicone brush). In the middle – in place of the cavity around the glass – place the rhubarb and lightly press it into buns. Sprinkle with chilled crumble. Cover the buns with a kitchen cloth for about 15 minutes, and at that time, heat the oven to 180 degrees Celsius, in top-down mode.
Put the baking tray in the hot oven for about 15-20 minutes (check if they are baking too much). Trunks with rhubarb, eat after cooling, you can additionally decorate with powdered sugar or icing, if you like sweet snacks.
Source: NowowoPuje.pl, YouTube @kulinarne Adventures
