Rhubarb is a useful perennial herbaceous plant from the buckwheat family, has interesting gastronomic and healing properties. This plant contains many useful substances: microelements (phosphorus, iron, magnesium, calcium), vitamins (B, C, A), as well as unique compounds (malic, citric, succinic, oxalic acids, etc.).
Many kinds of rhubarb are known, some of them are successfully cultivated. From young tender petioles (that is, stems) rhubarb you can cook jam, candied fruits, mashed potatoes, compote and jelly.
Tell us how to boil a rhubarb jelly . You can buy rhubarb in fruit and vegetable rows in food markets or in supermarkets, petioles should have a fresh, withered appearance.
A recipe of rhubarb jelly
Ingredients:
- rhubarb stems - about 500 g;
- sugar - about 100 g;
- starch - 1,5-2 st. spoons;
- water - about 1 liter.
Preparation
Carefully rinse the rhubarb stalks and put them on a napkin. After 5 minutes, when the water drains, cut the stems across small pieces (the cut step is about 1 cm), put it in a saucepan, fill it with water and add sugar. Put the pan on the fire, bring it to a boil, reduce the heat and cook for 10-12 minutes.
We drop it into a colander, under which there is a clean container (pan). The cooked pieces will be slightly cooled, transferred to a blender and ground to a smooth mashed potato.
We'll dilute the starch in the broth and add the mashed potatoes. Thoroughly mix and again put on fire. When boiling, cook for 1-1.5 minutes with continuous stirring. You can add a little lemon or lime juice to the smell - the fragrance will become more interesting.
Kisel from rhubarb is served well with fresh strawberries and / or cream ice cream. Strawberries can be served separately, for example, with cream or cut the berries into several pieces (and small ones) and add to the jelly. You can serve kisel both warm and cold.
It is possible to act differently, and approximately in the middle of the process of digestion
The special benefit of jelly from rhubarb to improve the activity of the gastrointestinal tract, with the treatment of anemia, sclerosis, liver diseases and tuberculosis.
Regular use of jelly from rhubarb will help maintain harmony, as it has a purifying and light laxative effect. This dish (and other rhubarb dishes) should be used with caution in pregnancy and gout.