Recipes of jelly from rhubarb: benefit and harm

At any time of the year, there are drinks in the diet. Someone prefers purchased juices in packages, someone drinks only fizzy water, and there are also such, especially those who have small children at home who cook homemade compotes and jelly. Recipes of drinks that can be consumed in a cold or hot form, a lot. There are single-component, and there are also multicomponent, where they usually put several kinds of fruits or berries.

What is kissel?

Kissel, many still remember from the kindergarten menu. To taste this drink does not differ from compote of the same ingredients, but it is thick and viscous in consistence. Most often make berry jelly. They can be cooked not only as a drink, but you can also eat as a meal. These jelly are not prepared on starch, but on oats or wheat. By itself, the drink is very tasty if done correctly. Housewives cooked a jelly from rhubarb. The recipe is very simple, and the preparation of such a drink does not take much time.

Rhubarb - a burdock that you can eat

Not everyone knows what rhubarb is. However, you can cook very delicious jelly from it. Now there are more than 20 species of this plant. Stems are taken for food, and leaves are rarely. Stems are the basis for compotes, jelly, jelly and jams. They can also be added to salads and soups.

The simplicity of the rhubarb jelly recipes allows cooking it even for the housewives, who do not want to spend much time on kitchen affairs. Unobtrusive taste of rhubarb gives the will of the cook's imagination. You can prepare the jelly only from the stems, and you can and with the addition of berries.

Benefits and harm of rhubarb

The web has many recipes from rhubarb, the benefits and harm of which are not known to everyone. Like any other green plant, rhubarb has a lot of positive qualities. Drink from it has a general strengthening effect, and some varieties are even antipyretic. The composition contains vitamins, acids and minerals that make the plant particularly useful in early spring. These components help with winter vitamin deficiency.

Preparation of jelly from rhubarb will benefit people suffering from diseases of the stomach and intestines. Use it as a cholagogue. Even in medicine, parts of the plant are used to produce certain drugs to treat psoriasis, improve appetite. In small quantities, rhubarb used to normalize the work of the digestive tract, in large quantities - as a laxative.

But there are contraindications to the use of rhubarb. It is undesirable to use it in large quantities for people with rheumatism, gout, pregnant women, and when there are problems with the gallbladder. Patients suffering from urolithiasis should not eat dishes that include this plant. Next, we'll look at the rhubarb recipes. The benefit and harm of such dishes should be weighed before there is a desire to drink jelly.

Kissel from rhubarb

The recipe for jelly from rhubarb does not have any complex products. All the necessary ingredients are found in every kitchen. How to boil the rhubarb jelly and where to start? The first step is to rinse the stems and cut them into cubes, stir the starch in cold water, prepare the right amount of sugar and put the water to boil.

For the simplest recipe, you need 0.5 kg of rhubarb stems, 2 tablespoons of starch, sugar to taste and 1 liter of water. When the water boils, you must pour the cut cubes of rhubarb and cook for about 10 minutes on a small fire. Then you can strain the resulting compote and get the stems. Pour the starch solution into the liquid and add sugar. Continuously stirring, so that no lumps form, boil for another 5 minutes after boiling.

Recipes of jelly from rhubarb can be diversified, if the plant add apples or berries. Kissel in this case will find a richer taste. And the color will depend on the berries added. Very fond of children kissel with strawberries. The drink is filled with the aroma of berries and has a sour rhubarb. Preparation of jelly does not change, only at the stage of cooking stems you need to add strawberries.

Another option may be a thicker kissel, when the boiled stems are not thrown away, but are rubbed in puree. Then it is again mixed with a decoction. But the mashed potatoes should be thoroughly wiped, otherwise the jelly will be unpleasant to drink. Depending on the density of the product, it can be served as a drink, if it is liquid, and as a dessert, if it is made more dense. Very interesting thick jelly looks in the glasses, if you put a cream on top. This dish can be served even at the festive table.

Dishes with rhubarb

Despite the fact that most use rhubarb for cooking compotes and kissels, it is quite suitable for making salads and pies. From the rhubarb stalks you get a good filling for pies. To do this, mix the pieces of the stem with sugar and semolina. At 700 grams of rhubarb will need 2 tablespoons of semolina and 100 grams of sugar. The mixture must be welded, grinded in puree, and then added to the patties. If there are no contraindications, rhubarb can be used in soups and desserts. Treat your household and guests with vitamin Kisel from rhubarb.