White cabbage salad with rhubarb juice 300 g white cabbage, 1 carrot, 1 parsley root, 3-4 tbsp. tablespoons finely chopped green onions and rhubarb juice, 2 tbsp. tablespoons of chopped dill, vegetable oil, ground pepper, salt to taste. Chop cabbage, carrots and

Olga Syutkina reminds that the rhubarb season will begin very soon and suggests remembering its healing properties, and at the same time preparing a salad and dessert with rhubarb.

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Olga Syutkina

“The kitchen of my love” was the title of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book - "The Invented History of Russian Cuisine". It is about the past of our gastronomy, about how it arose and developed. About the people who created it. Now the continuation of this work is coming out - already about the Soviet period. Together with our readers, we are trying to figure out whether Soviet cuisine was a logical stage in the development of the great Russian culinary arts or was it an accidental zigzag of history. Here I will try to tell you about how sometimes, in an amazing way, history comes to our today's world, to our kitchens and tables.

Rhubarb is the first spring vegetable from which you can prepare various salads, desserts, pastries, and delicious refreshing drinks. And also rhubarb can be prepared for future use. Here are some recipes for rhubarb salads.

Rhubarb salad with shrimps

200g boiled and peeled shrimp

200 g rhubarb

red onion

small cucumber

lettuce leaves

salt, sugar, pepper

2 tablespoons balsamic vinegar

4 tablespoons olive oil

Peel and cut the rhubarb into small pieces and lightly fry in melted butter, add a little sugar and cool. Cut the onions and cucumber into slices.

Combine olive oil with balsamic vinegar, add salt and pepper.

Place a layer of lettuce leaves in the salad dish, which you tear with your hands. Place onion and cucumber rings, rhubarb pieces and shrimp on top of lettuce leaves. Season the rhubarb shrimp salad with the cooked sauce.

200 g rhubarb

100 g radish

1 sweet paprika

200 g feta cheese

mayonnaise or lemon sauce

Cut cucumber, radish and rhubarb into slices, cheese into small pieces, sweet paprika into thin strips. Toss all the ingredients in a dish and season the rhubarb salad with radish with mayonnaise or lemon sauce. Decorate with green onion feathers.

4 rhubarb sticks

2 boiled beets

150 ml thick sour cream

2 teaspoons honey

salt and a little dill

Cut the rhubarb into thin slices, season with honey and refrigerate for half an hour.

Peel and grate boiled beets.

Strain the juice from the rhubarb. Combine grated beets and rhubarb in a salad dish, salt. Season the salad with sour cream and sprinkle with chopped dill.

Rhubarb salads allow you to get vitamins C, P, A in an easily digestible form and support the immune system in the spring, when it is weakened. Two raw rhubarb stalks contain the daily requirement of ascorbic acid. The beneficial properties of this early maturing culture are in the presence of organic acids, which stimulate metabolic processes and contribute to the elimination of toxins and toxins from the body accumulated over the winter. The aerial part of the plant contains up to 10% sugar, 1% protein and 3% pectin. Rhubarb leaves are eaten in small quantities for making green cabbage soup to give the first dish a sour taste. In salads, only petioles are used, 100 g of which contains 21 kcal.

• How to prepare the petioles
• How to make a green salad
• Radish and rhubarb salad
• Meat salad

How to prepare the petioles

If a person is practically healthy, his digestive system is able to digest a product rich in organic acids without consequences, rhubarb can be used raw. You can make raw mashed potatoes from it and use the chopped mass as a useful addition to a salad of fruits, vegetables or meat. Then the petioles are cut into a length of about 2 cm and put into a mixer for chopping.




If chopped stalks go into the salad, then they need to be chopped with a knife as small as possible so that the rhubarb does not stand out from the total mass, but gives a piquant taste to the dish.

If the salad will be eaten by children and adult family members suffering from high acidity, colitis, then the rhubarb should be steam blanched, or boiled in boiling water until the color changes, and then immediately discarded in a colander. After heat treatment, the petioles will lose their pronounced sour taste, become soft, which will allow them to be completely chewed. Then the stems are cut into a length of no more than 1 cm.

Important: Heat treatment should take place in glass or enamel containers so that oxalic acid does not react with the metal.

The prepared component is added to salads, mixing with vegetables, fruits, herbs, meat. Any spice can be used to make the taste more interesting.

What salads can be made from root vegetables

250 g rhubarb stalks;
- salt;
- 2 large sweet apples;
- 50 g of raisins;
- 50 g of nuts;
- a glass of natural yogurt;
- cinnamon.

How to cook:

The raisins are washed in running water and poured with boiling water. After 10 minutes, it is thrown back on a sieve and allowed to dry. Pass the nuts through a meat grinder to keep the pieces.

Rhubarb is freed from tough fibers, the stem is cut into thinnest slices, put in a cup, salted and crumpled to make juice.

The apples are peeled, cored, cut into layers, and cut into strips and sprinkled with cinnamon, 0.5 tsp without top.

After that, all the ingredients are mixed together and the salad is seasoned with yogurt. Serve immediately.

Rhubarb and beetroot salad will appeal to lovers of plant foods.




Warm beetroot salad with a savory dressing is made with the following ingredients:

Hard cheese - 20 gr.;
- beets 500 g;
- rhubarb stalks - 300 g;
- red onion 50 g;
- granulated sugar 30 g;
- parsley greens - 1 bunch;
- ground black pepper and salt - to taste;
- cold-pressed vegetable oil 2 tbsp. l.

How to cook:

First, beets and rhubarb are baked in the oven at a temperature of 200C. Raw beets are peeled, cut into cubes, wrapped in food foil, and left in the oven for 60 minutes.

Rhubarb, cut into pieces, covered with sugar. It must be wrapped in foil so that the top remains open and the syrup is preserved in the foil. The roll is placed next to the beets on a baking sheet, the slices are kept in a hot oven for 15 minutes, then taken out and left to cool on the table.

While the beets are being cooked, the onions and parsley are cut, added, and crumpled so that juice appears. Then add the cubes of finished hot beets. Glove ingredients, add vegetable oil and mix. Top with rhubarb baked with sugar, sprinkle with hard cheese and serve.

How to make a green salad

Lettuce or arugula leaves - 1 bunch;
- large carrots;
- 250 g rhubarb;
- Orange;
- 2 tbsp. l. mustard or sesame unrefined oil.

Cooking method:

Prepare puree from raw or blanched rhubarb. Carrots are cut into strips or grated on a coarse grater. Clean dry lettuce leaves are torn by hand. Mix them with carrots, add some salt, and crush until juice is formed. The orange, together with the peel, is passed through a meat grinder and combined with rhubarb puree.

Mix the resulting mass with oil, and pour it into carrots and lettuce leaves. Spices are added to taste. The dish should be infused for 15 minutes, after which it is served on the table.

Radish and rhubarb salad

Blanched stalks of young rhubarb;
- 2 boiled eggs;
- 125 gr. sour cream;
- 10 large juicy radishes;
- onion feathers;
- dill leaves;
- salt;
- ground black pepper - to taste.

How to cook:

All green ingredients need to be chopped, milled and salted. Radish is cut into circles, eggs are chopped with a knife, blanched petioles are finely chopped. The salad is seasoned with sour cream and sprinkled with herbs and chopped boiled eggs.

Meat salad

2 chicken fillets;
- 200 g of potatoes;
- a bunch of lettuce;
- 3 radish roots;
- 100 g rhubarb;
- 40 g soft cheese;
- 2 tbsp. l. Sahara;
- 2 tsp poppy seeds;
- salt and black pepper if desired;
- rapeseed oil 2 tbsp. l .;
- apple cider vinegar 1 tbsp. l .;
- dill, parsley, cilantro.

Cooking method:

Boil the peeled potatoes until tender. Chicken breast is boiled separately. Peel the potatoes, knead with a fork, add spices, and a little vegetable oil. All are mixed. Boiled chicken is cut into pieces.

Rhubarb is pickled. In a small saucepan, mix vinegar, sugar and add 2 tbsp. l. water. Put the mixture on fire, bring to a boil. Lay out the peeled and cut petioles, mix, cover and turn off the stove. Hold for 10 minutes.




Then the sauce is prepared. Put poppy seeds in a bowl, 2 tbsp. l. rhubarb marinade, 2 tbsp. l. rapeseed oil, salt, black pepper to taste and mass is knocked down with a whisk.

While vegetables and meat are boiling, other ingredients are prepared: lettuce leaves and herbs are washed and torn by hands; cut radish into circles; the greens are finely chopped.

Important: The ingredients are not mixed, they will be stacked in layers.

Build lettuce:

I put salad leaves at the bottom of the salad bowl;
- mashed potatoes on them;
- chicken pieces on top;
- then chopped radish;
- pickled rhubarb without marinade;
- soft cheese;
- pour over with sauce;
- sprinkle with chopped herbs.

The finished dish is served on the table and everything is mixed before eating. To make the finished dish more interesting, instead of potatoes, you can make mashed potatoes from asparagus, celery root, cauliflower, broccoli, spinach.

Let's figure out what can be made from rhubarb and how it is useful. If the standard garden set "tomato + cabbage + cucumber" is boring to hell, you no longer have the strength to chew zucchini, beets and carrots, it's time to switch to exotic vegetables and herbs. We propose to diversify the menu by adding rhubarb to it, the benefits and harms of this plant have been known since time immemorial to doctors and culinary specialists of the East, in the Middle Ages it was recognized in Europe, in the 19th century it was brought to Russia. Only for most of our gardeners is it exotic, or even a weed. Admit it, have you tried rhubarb dishes? Probably not. Let's fix the omission with our recipes!

Rhubarb: general information

Rhubarb is a herb that botanists attribute to the buckwheat family. But even in official sources, there are references to it as a vegetable. About 20 varieties have been officially registered, but in nature there are much more of them, which is explained by the high propensity for hybridity. Vegetable and medical varieties are distinguished by the shape of the leaves: in the first case, they have smooth edges, in the second, lobed or cut out.

The plant is unpretentious, common in Eurasia and the American continent. It is actively cultivated in Britain and the United States. Applications: cooking, medicine, agriculture, landscape design.

Large leaves are similar to, they are fed to livestock, used for composting. Ripe fruit resembles a nut. From a medical point of view, the root is beneficial. Nutritional value is typical for rhubarb stalks, it is from them that sweet and sour desserts and other delights are made. The buds are also used in cooking, but rarely, as a delicacy.

The collection time is the entire warm period, but with the condition: the plant should not bloom, the buds are cut in the state of a microscopic embryo. The correct answer to the questions, what kind of rhubarb to eat, when you can eat rhubarb: year-round (in the winter in the form of candied fruits and jam). True, the taste of the stems changes depending on the season.

In early spring, they are sweetish, due to the content of malic acid, in the middle of summer, sourness is more pronounced, since the organic formula changes. Greenery lovers experiment with juiced young leaves from May to July. The roots are dug up in September. Their preparation involves several stages:

• washing;
• removal of thin "hairs" and damaged segments;
• cutting;
• drying.

What are the benefits and harms of rhubarb

Let's figure out what the benefits and harms of rhubarb are. Both the tops and the roots of this wonderful plant are useful for the body. They are used in both folk and traditional medicine.

Rhubarb root contains glycosides, oxalic and chrysophonic acids, tannins, and resins.
Basic properties:

• antiseptic;
• urine and choleretic;
• vasoconstrictor;
• stimulating peristalsis.

The effect on the intestines depends on the dosage of the medication. In small amounts (≤ 0.5 g) it strengthens, in significant amounts (≈ 2 g) it has a laxative effect.

The roots, ground into powder, with the addition of vinegar, honey or lemon juice, are used in home cosmetology. They are used to prepare skin-whitening masks and tonics, lotions against acne and pustules.

Physicians explain the beneficial properties of stems by the content of pectin (3.2%), vitamins of group C (at a concentration of 10 mg / 100 g), in a smaller amount of B, E, PP, organic acids (oxalic, malic, succinic). An important trace element is iron. Among the macro elements, doctors especially highlight calcium, phosphorus and magnesium. Caloric content 16-26 kcal.

Medicines and dishes containing this herbal component are recommended to increase immunity during the period with acute respiratory infections, stabilize digestion and gently cleanse the intestines, strengthen bones and vascular walls, with anemia and respiratory pathologies.

According to unverified data, drugs are prepared from the plant that help with oncology. It is advised for athletes to build muscle mass.

With fresh squeezed juice, the beauties wipe their face, nourishing the skin with vitamins and whitening it.

Rhubarb leaves have no medicinal properties. In cooking, they are rarely used, as an unusual filling for pies or a secret component of a salad with herbs.

Like any medicinal herb, this one has contraindications for use, namely:

• internal bleeding, including heavy menstruation;
• haemorrhoids;
• urine and gallstone disease;
• hyperacid pathologies of the stomach and intestines.

Due to the possible violent reaction of the digestive organs to pectins, the plant is not recommended for pregnant women, nursing mothers, people who are recovering after any abdominal surgery.

The easiest way to use: peel fresh young stalks and chew, dipping in sugar or honey.

What to make delicious rhubarb? The stems with a variety of additives can be used to make a wide variety of fillings for pies, rolls, muffins and other baked goods. The same product will become a piquant highlight of homemade ice cream, compote, jelly. In addition to desserts, it is added to first courses and appetizer salads.

And now let's go directly to the recipes.

Rhubarb compote

This is not just a delicious drink, but also a wonderful tonic, rhubarb compote will help you quickly recover from a hangover.

Ingredients:

water - 3 l, petioles - 0.4 kg, sugar or honey - to taste.

To enhance the taste, you can add any sour or sweet berries, apples, citrus fruits, mint, ginger.

Preparation:

boil purified water with sugar or honey in a large saucepan;
add stems and berries;
cook for 15 minutes.

When using citrus components, they are first squeezed out, the cake is mixed with raw water. The zest is placed in the compote 3-5 minutes before cooking (as well as the mint).

Rhubarb salad

What else to cook with rhubarb? There are many variations of hearty and light rhubarb salads. Flavoring characteristics depend on the auxiliary ingredients and dressing. As the latter, you can use lemon juice and vegetable oil, honey and cream, yogurt, complex hot sauces.

We offer the simplest recipe for a spring "green" salad from rhubarb leaves. Cooking this dish takes a couple of minutes, but it quickly saturates, whetts the appetite, and cleanses the intestines.

All you need is:

Wash young leaves thoroughly, cut into strips, fill.

For those who do not have problems with weight, we recommend adding cream and sugar to the green mass (2 tablespoons per 300 g of phyto-ingredients). Gentlemen who are on a diet use lemon juice and a drop of honey for dressing, in order to somehow sweeten life.

Vegetarian rhubarb soup

Trendy rhubarb soup recipe:

boil 400-500 g of stalks cut into barrels in a liter of water (until they become soft);
add the same amount of liquid;
add 25 g of starch;
keep on fire until thickened, constantly stirring;
salt and sweeten at the same time (100 g of sugar).

To enhance the taste, you can season with cinnamon.

For those who do not like to experiment, we offer a simpler recipe.

Boil petioles, carrots, potatoes, parsley and green peas in water. Naturally, the roots must be peeled and cut beforehand.
Season the vegetable stock with salt.
Remove the petioles, finely chop mixed with hard-boiled eggs. Add the resulting mass + herbs to the soup a few minutes until tender.

Making rhubarb jam

Preparations such as rhubarb jam are made in early summer, until the plant is filled with oxalic acid.

Ingredients:

peeled stems and sugar in equal proportions, for example, a kilogram of both.

Preparatory stage.

Wash the stems, dry, crumble into large cubes.
Put the workpiece in a plastic bowl, cover with sugar, set aside for 24 hours.

Cooking.

Pour the settled mixture into a copper bowl or tin saucepan.
For lovers of thick jam and jam, we recommend adding pectin or confiture.
Bring to a boil over low heat.
Boil for 15 minutes.
Pour into pre-pasteurized jars. It can be closed with both metal and plastic covers. Store in a basement or refrigerator.