Rhubarb by one of the flavors of childhood, we often ate its stalks straight from the ground. Although some of his sour taste contorted his lips, it was always possible to sweeten it with sugar. The king of cakes and compotes should necessarily be in our summer menu – it is currently on it.
Rhubarb is a vegetable with many health properties – it supports digestionlaxatives thanks to the content of fiber and anthtrachinones. People suffering from constipation and having intestinal problems should appreciate this vegetable. It is also low in calories, which is important for people guarding their weight. His stems also have anti -inflammatory and antibacterial effects due to polyphenols.
Food of rhubarb supports liver work and lowers the level of “bad” cholesterol. At the same time, the vegetable is rich in vitamins (A, C, K, E) and minerals such as calcium, potassium and magnesium. Their content supports the condition of the heart and delays the aging process. It is worth remembering, however, that rhubarb contains oxalic acid – in excess it can hinder calcium absorption and promote the formation of kidney stones. People with kidney problems should consume it in moderation or undergo thermal treatment, which reduces the amount of oxalates.
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Before using rhubarb, thoroughly washed, cut off the leaves (they are poisonous) And cut the stems into smaller pieces – you do not need to peel it if the stems are young and thin. Some people eat raw stalks themselves, soaking them in sugar to reduce the sour taste of vegetables. Rhubarb is best eaten after thermal treatment – raw has an intense sour taste and contains a lot of oxalic acid, which can be harmful in excess.
In the kitchen, rhubarb is mainly used to prepare desserts, compotes and preserves. It works great as a component of yeast cakes, crushes, tart, gallets or muffins, often combined with strawberries. You can cook compote or syrup from it, as well as prepare jam, jam or chutney. Rhubarb also fits dry dishes – it goes well with e.g. pork, duck or blue cheese in the form of a sauce. In the Fit version, it is worth preparing it in a baked form with a little honey and cinnamon.
The recipe for rhubarb cake is simple and it is practically impossible for baking not to succeed. You can prepare an aromatic dessert quickly and without tiring grinding. Ingredients:
- 3 eggs
- 1 cup of sugar
- 1 cup of natural yogurt or kefir
- ½ cup vegetable oil
- 2 cups of wheat flour
- 2 teaspoons of baking powder
- approx. 300-400 g rhubarb (diced)
- Powder sugar for sprinkling (optional)
Preparation:Beat eggs with sugar to a fluffy mass, then add yogurt and oil to it. Mix the whole thoroughly so that the ingredients combine.
Pour the flour with baking powder, mix to combine the ingredients. Don’t mix everything for too long. Pour the dough into the mold (approx. 24 × 24 cm) lined with baking paper.
Place the chopped rhubarb on top, if you want, you can slightly coat it in sugar. Bake at 180 ° C (top-down) for about 40-45 minutes, to the so-called dry stick. After cooling, sprinkle with powdered sugar.
