Today, the assortment in stores and in the market is very diverse. Supermarkets offer us a great variety of exotic fruits and vegetables. Many of them are very healthy, contain vitamins necessary for the body. Doctors often recommend the use of a vegetable to help the patient cope with any ailment. But you do not have to go far, a very useful product that will help strengthen your health, grows in any garden - this is rhubarb.
How useful is rhubarb?
It contains an incredible amount of nutrients. Vitamin C will strengthen your immune system, so it’s especially important to eat rhubarb roots in winter to be less susceptible to colds and viruses. Vitamin E has a beneficial effect on the baby during the prenatal period, allowing him to develop correctly. Therefore, pregnant women should introduce this product into their diet. The same thing should be done for people complaining of heart and liver (the potassium contained in the product is very beneficial for the health of these organs). What is more useful rhubarb is the content of vitamin B, which also favorably affects the functions of the body.
But be careful! Unfortunately, rhubarb is not good for everyone.
If you suffer from kidney failure, stop eating this vegetable. It is also worth remembering: the rhubarb is useful, the more dangerous it can be. After all, if citric, oxalic, malic, and lactic acids contained in it can alleviate the suffering of a patient with gout, then for ulcers or people with gastritis or heartburn, eating rhubarb can be dangerous.
Cooking Rhubarb
The product itself has a sour taste, so not everyone will want to eat it raw (although you can do this by chopping a well-peeled and washed root into a salad with other vegetables or just sprinkling it with sugar). But there are many recipes for rhubarb. These are pies, and soups, and dumplings, and compotes. By the way, about the latter: the roots of rhubarb in the broth are incredibly popular with children.
For example, if you cook jelly or compote. After cleaning the rhubarb from the top layer (this must be done so that you do not suffer from indigestion later), cut it into small pieces, pour boiling water and cook for 40 minutes (the root should become softer). Then strain the broth. If you want the jelly to turn out more tender, do not rub the root itself into it. Divide the broth into two parts, add sugar in one and send it further to the stove, pour starch into the second. After boiling, combine both parts, stirring constantly to avoid lumps. All that is brought back to a boil. When cooking, we use half a liter of water, 200 grams of rhubarb, about five teaspoons of starch and 7 tablespoons of sugar. If the result is not sweet enough, cover the jelly with a mass of whipped cream, sugar and vanilla. Serve it for children with porridge or just as a dessert, and soon you will understand what rhubarb is useful. After all, your health and the health of your children with the constant use of this product will become much better. Invent your own recipes, chop the root into salads, use it as a filling for baking, and be healthy.