To date, the range in stores and the market is very diverse. Supermarkets offer us a great variety of exotic fruits and vegetables. Many of them are very healthy, they contain vitamins necessary for the body. Doctors often recommend the use of a vegetable to help the patient cope with any disease. But do not go far, a very useful product that will help to strengthen your health, grows on any garden - it's rhubarb.
How useful is the rhubarb?
It contains an incredible amount of nutrients. Vitamin C will strengthen your immune system, so it is especially important to use rhubarb roots in your food in winter to be less prone to colds and viruses. Vitamin E will favorably affect a child during the intrauterine period, allowing it to develop properly. Therefore, pregnant women should introduce this product into their diet. This is also worth doing and people complaining about the heart and liver (potassium, contained in the product, is very useful for the health of these organs). The more useful the rhubarb is, it is the content of vitamin B, which also has a beneficial effect on the body's functions.
But be careful! Unfortunately, rhubarb is not useful for everyone. If you suffer from kidney failure, refuse to eat this vegetable. Also it is worth remembering: the more useful the rhubarb, so it can be dangerous. After all, if lemon, oxalic, malic, lactic acids contained in it can alleviate the suffering of a patient with gout, then for ulcers or people with gastritis or heartburn, the use of rhubarb can become dangerous.
Rhubarb in Cooking
The product itself has a sour taste, so not everyone will want it raw (although it can be done by crumbling a well-cleaned and washed root into a salad with other vegetables or simply sprinkling it with sugar). But there are a lot of recipes from rhubarb. This and pies, and soups, and vareniki, and compotes. By the way, about the latter: the roots of rhubarb in the broth incredibly popular with children. For example, if you cook jelly or compote. After cleansing the rhubarb from the top layer (this must be done so as not to suffer from stomach upset), cut it into small pieces, pour boiling water and cook for 40 minutes (the root should soften). Then strain the broth. If you want the kissel to turn out softer, do not rub the root itself into it. Divide the broth into two parts, add sugar to one and send it to the stove, in the second pour the starch. After boiling, combine both parts, stirring constantly to avoid lumps. All the resulting again, bring to a boil. When cooking, use half a liter of water, 200 grams of rhubarb, about five teaspoons of starch and 7 tablespoons of sugar. If it does not turn out to be sweet enough, cover the jelly with a mass of whipped cream, sugar and vanillin. Serve it with the children along with the porridge or simply as a dessert, and soon you will understand how useful the rhubarb is. After all, your health and the health of your children with the constant use of this product will be much better. Invent your own recipes, crumble the root into salads, use it as a baking stuffing and be healthy.