Rhubarb recipes

The precious treasure is growing ... in the garden!

"What are you doing, you barbarian!"

Terrible cry of blissful sounded at the very moment when I had already brought a chopper to reduce the root of an unknown species of burdock with bright green "hearts" -lilies and juicy stems.

- I do not understand, have you signed up for Greenpeace and are now fighting for freedom of weeds all over the world?

- Itself is! - I cleaned my second mat with a purely feminine way. "This is not a burdock for you, any." It's a rhubarb !!!

Actually, in the garden botany, I do not understand much. But the memory of the historian immediately obligingly extracted from the depths of the necessary fact.

- Wait, you want to say that for four sacks of this dried greenery Prussian King Friedrich was ready to mother Catherine in the legs to bow? So it is also eaten ?!

In confirmation of this vague guess, the wife immediately took from the mezzanine "pearl" of the home library - "The Book of Delicious and Healthy Food" of the 1953 edition.

"So, we're looking for rhubarb recipes," my beloved rustled with pages. "Here, read and be enlightened."

It could be read from sunset to dawn. If I'm not mistaken, the compilers managed to squeeze in at least two hundred detailed guidelines on the preparation and absorption of rhubarb in all sorts of ways. It turns out that Friedrich and other crowned people knew about the excellent culinary properties of the petioles of this plant. Russian tsars especially loved him in cabbage soup, borsch, beetroot and okroshkah, to which he gave a piquant sourness. European monarchs, who lived on the continent, on the contrary preferred to eat with him snacks and second dishes. Culinary specialists who saved from the hungry sweep of the insatiable French court, even dared to stuff a rhubarb bird or serve it to the meat in the form of sweet and sour puree. Needless to say, with such a garnish, any, even the most refined, sauce seemed superfluous. But most of all went the British turned a rhubarb into the favorite national stuffing of all kinds of baking. Here is the grass for you, here are the rhubarb recipes for you!

- Because the rhubarb is not just tasty, but still useful! - the defender of "mugs" reminded of herself. "It's good for the heart." What else is there? And I remember, it helps with rheumatism, pneumonia, bronchitis, diseases of the digestive system, furunculosis, psoriasis ...

And its name does not come from the word "roar", but from the word "even", because it has thick even stems. This plant is suitable for dietary nutrition, it is simply feigned by nutritionists.

- Stop! - I hurried to interrupt the home doctor. - Let's better go back to cooking. So, rhubarb recipes!

"I've already chosen!" Here is a recipe for jam from rhubarb. Take a kilo of rhubarb and a kilogram of sugar. We clean the stems from the skin, my own, and cut them into slices. Then we put it in a large saucepan, fall asleep with sugar and leave for a day to give juice. And then, as with the usual jam - put on a slow fire and cook, stirring. How to boil, after 15 minutes we pour into jars.

Do not you want jam? There is a recipe for cake with rhubarb. By the way, uncomplicated. We cut pralecks into pieces and sprinkle with a glass of sugar. We give an hour to brew. Insist Yeast dough is rolled on a baking sheet. And then everything is like with your favorite apple pie. We spread the rhubarb from above. In the juice, which he had time to start, add half a glass of sour cream and egg, and pour this mixture of petioles. Bake in the oven at a temperature of 200 C. Well, let's try ?! By the way, here they write that it is still possible to make wine and even beer from it.

- This is the case! Okay, decide for yourself: what to cook. Beer ... I wonder what his taste is. - The last phrase I mumbled already under my breath and added as if by the way. "Start with the pie." Do not hide the book. And do not forget to leave the lining ... There, where rhubarb recipes.

Between us, the boys, I was just presented with a home brewery for my birthday. Let's try that for the beer from rhubarb!