Rhubarb is an extremely aromatic vegetable with high culinary versatility. He adds sweet baking and home -made compotes to pleasant acidity, and dinner completes with its briskness. In Poland, the rhubarb season begins in early spring and lasts until mid -summer. This unusual delicacy has an interesting, centuries -old story – He came to Europe from Asiawhere for centuries it was valued more for healing properties than culinary. Initially, it was mainly reached for its root, and only later the culinary potential hidden in his stems was discovered. Is rhubarb healthy and what can you do from it to bring out its unique taste? You will learn all this later in the article.
has a long tradition in folk medicine – For centuries, it has been used as a digestive and cleansing agent. Is it healthy, however, also in the light of modern science? Studies confirm its numerous advantages. His indisputable advantage is, for example, that It is low in calorie and rich in fiberwhich not only supports intestinal peristalsis, but also gives a feeling of satiety for many hours.
The red color of the above vegetable is due to the anthocyanins – strong antioxidants that neutralize free radicals, slowing the aging process and protecting cells from damage. Particularly noteworthy is the amount of calcium and vitamin K. Both of these ingredients work together in the process building strong bones.
It is also a source of vitamin C, which strengthens immunity and supports collagen production – building protein key for skin, joints and blood vessels. You will also find potassium in it regulating blood pressure and magnesium necessary for the proper functioning of the nervous system. The dot over and its impressive composition is lutein and zeaxanthin – compounds protecting eyes against the harmful effects of UV rays and reducing the risk of developing retinal degenerative diseases.
Despite numerous advantages Rhubarb is not suitable for everyone. The high content of oxalic acid is Contraindication for consuming it for people suffering from kidney and urinary stones.
Who shouldn’t eat rhubarb? Caution should also be exercised People with iron and calcium absorption disorders. Sorrel acid creates insoluble complexes with these minerals, significantly limiting their bioavailability. If you are struggling with iron deficiency anemia or osteoporosis, rhubarb should be on your table sporadically.
People with a sensitive digestive system, irritable bowel syndrome and gastrointestinal reflux They should also approach rhubarb with some caution. Its acidic nature may intensify the symptoms of heartburn and irritate the digestive mucosa.
Are you wondering how to use rhubarb in the kitchen? What to do to surprise the household and guests? Its expressive, sour taste goes perfectly with both sweet pastries and dry suggestions. The most classic option is compote – Just cut the stems into smaller pieces, add a little sugar or honey and cook it for about 15 minutes. Such a drink not only refreshes perfectly on hot days, but also supports digestion.
The indisputable king of sweet dishes with rhubarb is yeast dough with crumble. A slightly sour vegetable breaks the sweetness of the dough, creating the perfect balance. They are equally popular jelly, mousses and jamswhich can be stored for many months, enjoying the taste of rhubarb even in winter. A more sophisticated position is Rhubarb tart with pudding cream the Rhubarb baked under crumble of oatmeal and nuts.
Less obvious, but equally tasty are dry main dishes with rhubarb. Rhubarb sauce with the addition of ginger and garlic It is a perfect complement to baked meats, especially ducks and pork. His acidity breaks the greasiness of meat, creating a harmonious composition of flavors. You can also Add chopped rhubarb to salads – It blends in particularly well with goat cheese, nuts and rocket.
Sources: Szekier.pl, diettytycy.org.pl
