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Rich in phytochemicals, phenols and other nutrients, rhubarb is a better known plant to accompany fruitscobblers andPies. While VEGGIE is more versatile than you may think, it's good to have a little information before you start cooking with it, right? And there is a chance that you have aroused thatRhubarb Recipes Use only the rod - it is because the leaves are actually toxic. But that should not prevent you from enjoying the glossy red plant. Whether you eat fresh or frozen, raw or cooked, rhubarb can add a late flavor to any summer dish.

Now a little better rhubarb, let's go?

What is rhubarb?

First things first: Rhubarb is a vegetable that works like a fruit. It's very acidic and it is usually associated withSweet dessert and bread recipes. The stems grow directly into the air with large green leaves, ranging from the color of the lime to deep red. The color does not indicate maturity. Instead, it refers to the variety of rhubarb. Rhubarb grown in a greenhouse has a brighter red hue and a softer flavor than traditional rhubarb that is grown outside.

When is the rhubarb in season?

Rhubarb starts growing up early spring and between a freshness and maximum flavorbetween the months of April and June. It can grow through warmer summer temperatures, but the fastest growing and the sweetest tastes at the beginning of the season. Often found in farmers' markets, the best stems are firm, without proof of wilting in their leaves.

What is the nutritional value of rhubarb? What about health benefits?

Just a cup ofRhubarb Only 26 calories, while a rod is 11 calories and globally is very low in fat and sugar. There is no significant difference between fresh and frozen rhubarb, so both are solid options.Antioxidants Include anthocyanin and lycopene, which help keep your heart healthy and prevent cancer.

SAFA NOOROMID, R.D., L.D., who works with patients managing renal diseases, diabetes and weight problems and also exploits his own private practice in Atlanta, Georgia, recommends rhubarb for those who do not have kidney problems. "It can be eaten believed, but because of the tart flavor, it is more often cooked or treated with sugar. Rhubarb has a fiber, calcium, vitamin C and vitamin K, which is very important for bones And the iron strong. He has a lot of nutrients. "

What does the rhubarb taste look like?

Rhubarb is very thorough. According to the preparation, it can be a tangy addition to a recipe or an acid surprise. The rhubarb key is to prepare the right amount in the dish so that its tartress does not overwhelm, but instead adds another layer of flavor.

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Is rhubarb toxic?

The large green leaves of the rhubarb plant have a compound called oxalate or oxalic acid. In large quantities,This is toxic, causing distress and even kidney calculations. Nooromid places particular importance to avoid rhubarb leaves if you have preliminary kidney problems. "It is more toxic for those with kidney damage because they can not excrete. It's something that dialyzed patients should be very cautious," she says.

How do you cook rhubarb? Can you freeze it?

It is important to use an unreactive saucepan, such as aluminum, stainless steel or ceramic coveringiron One, when cooking veggie, the very acidic nature of the vegetable causes other types of pans to flee chemicals in the food. When cutting the rhubarb, use only the rods to eliminate exposure to oxalic acid in the leaves.It is recommended Cut the leaves of the vegetable as soon as it comes home from the market. Fresh rhubarb can be stored in the refrigerator for about three weeks.

For a simple sauce, the stems can be cut into pieces before adding a cup of water to all four cups of rhubarb cut into a saucepan. The content is brought to a boil and then simmered until the vegetable falls and becomes soft. Adding a little sugar balance tartress too. The sauce is tasty on ice cream, waffles or even fresh fruits.

The rhubarb isfrozenFor subsequent use by removing and eliminating the sheets, cut the stem into pieces and place them on a freezer cookie sheet until the freezer is solid. Then they can be placed in a hermetic bag or container and used in the desired quantity. Frozen vegetables can be used up to one year.

How do you grow rhubarb?

This perennial plant - so neat for good - canproduce seasonal rhubarb rodsup to eight years. They grow in large plants, so have a large piece between them is important to enable them to prosper. They require fertilizer and water through the growth season to keep them, and when the summer heat arrives, a layer of mulch around the base will help protect the new vulnerable growth. The rhubarb will only produce when it has been established for a year, so expect your first harvest after your first season.

When it comes to harvesting Veggie, everything concerns the stems. The stems - which must be around a foot long or a little longer - can be cut with a knife near the base to harvest. Carefully drawing and torsion can also remove a rod, but it may be better to cut the plant to prevent root trauma. After its creation, a rhubarb plant can produce up to six pounds of stems.

What are the creative means of using Rhubarb?

An unexpected concoction infuses rhubarb and ginger in liquorpink gin. Zach Schultz, Chef and owner ofCotton & RyeAn award-winning restaurant in Savannah, Georgia, used Rhubarb in tasty and sweet dishes.

"We made a rhubarb jam and used it on the bar of sausage and cheese. We also made a shoemaker with a strawberry rhubarb with a brunette ice cream with sugar and vanilla, which is ridiculously good "He says.

Rhubarb can be added to tomato sauces and soups to add depth to flavor. It is excellent at barbecue sauce, in Ketchup home or soup with basil tomato. It looks like it's time to start adding more often to rhubarb to your plate!