Instead of dough, I make a healthy snack. The intestines acts like a balm, and on the skin like collagen

Contrary to appearances, rhubarb is not a fruit, but a vegetable. However, grateful enough that we are happy to use them for desserts. If you have only known rhubarb cake so far, it’s time to change. Be sure to try rhubarb jelly.

Why is it worth eating rhubarb?

• Facilitates digestion. The fiber in the rhubarb works gently – He doesn’t laugh, just calms down the stomach.
• Has anti -inflammatory properties. Works from the inside – It affects the skin wellespecially if you tend to pimples or inflammation.
• Contains vitamin K and antioxidants. Supports skin, circulation and general regeneration. With regular food, the difference in the appearance of the skin is really noticeable.
• It does not affect drastic sugar fluctuations. Has a low glycemic indexSo, after such a dessert, there is no energy reunion or hunger attack after an hour.

Rhubarb is not a vegetable for everyone. Has a lot of oxalic acidwhich can be problematic with some diseases.

If:

• you have kidney problems (especially oxalate stones),
• you have osteoporosis or calcium deficiency,
• You are in the course of a highly elimination diet,

Avoid rhubarb or use it in smaller quantities, preferably earlier consulting a doctor or dietitian.

Rhubarb cake is a classic, but … why fund a weight and a sugar shot, since You can eat something light, natural and equally pleasant?

Rhubarb jelly:

• It is made quickly – 15 minutes and it’s ready.
• It does not contain wheat flour, eggs, fat – so it’s easier.
• It tastes great – slightly sour, slightly sweet, refreshing.
• It affects digestion and general well -being.

Of course, I do not encourage you to go to extremes and completely give up sweets. Especially those made at home can be part of your diet. However, jelly is something that many people have not had the opportunity to try at all, and I am sure that they will taste both younger and older.

Ingredients:

• 4 rhubarb stalks
• 1.5 cups of water
• 1 tablespoon of potato flour
• 2-3 tablespoons of honey or maple syrup (to taste)
• (optional) a handful of raspberries or a few slices of strawberries

Preparation method:

• I wash and cut the rhubarb into thin slices.
• I put in a pot, pour water and cook for about 10 minutes until it falls apart.
• I add honey/syrup – the amount depends on how sour rhubarb is.
• In a separate cup, I rub potato flour with a little cold water and pour into the pot, stirring.
• I cook for a while until it thickens. And it’s ready.

I give warm or chilled – depending on the mood. Sometimes I add raspberries or roasted almond flakes.

It started with the need – something light but home. In addition, I had a huge amount of rhubarb from family crops. After several experiments with preserves, cakes, it was jelly with rhubarb stay for longer. I make it regularly when I feel like something sweet without remorse.

Sources: Terazpoczy.pl