Bashny.Net
Rhubarb—some of the hit recipes
Bashny.Net
Rhubarb is a perennial vegetable, its Latin name Rheum rhabarberum comes from the ancient name of Volga is Rha, on the banks of which were driven wild ancestor of the present garden rhubarb.
He was one of the first to ripen after the long Northern winter, and in the spring we can make a wide variety of dishes: pies, desserts, jams and preserves, candied fruit, and chutneys and sauces for meat dishes.
Rhubarb goes well with a variety of spices. Zest, vanilla, cardamom, ginger, nutmeg – any personal preferences appropriate.
Jelly rhubarb
Most of the rhubarb to make delicious jelly. In the Nordic countries jelly is the status of the soup and served accordingly — in soup bowls with sweet rice milk or whipped cream. This is a simple but very delicious dessert.
Since rhubarb coarsens rapidly with the lengthening of daylight, for culinary purposes it is necessary to clean. Thin skin vegetable knife cleans easily, but throw it not worth it. If you put it washed and bandaged with a thick thread, jelly in the boiling soup and remove before adding the starch, it will give the dish a nice pale pink color.
Rhubarb pie
The abundance of acidic juice can be a problem when baking: the dough will be wet, rascisim, and sometimes spilled juice burns. To avoid this, you can pre-heat the mixture of rhubarb with sugar and a small amount of starch or use fried in butter and breadcrumbs.
If the pre-bake rhubarb in the oven, then the cake or dessert you can put less sugar. For this method, the rhubarb must be cleaned and cut into pieces with a length of 7-8 cm. Put in a refractory form or on a baking sheet in a single layer, sprinkle a small amount of sugar (0.5 kg rhubarb enough 1-1,5 tbsp. sugar), cover the form with foil and place in a preheated 150 degree oven for 5-6 minutes. The resulting juice should be removed, and the cooled rhubarb can be cut into smaller pieces for the filling of cake or dessert.
500 g of rhubarb prepared in this way it is possible to bake traditional Latvian yeast cake with rhubarb – plotsize. It is a flat open pie, covered with rhubarb and sour cream. For the basis of a suitable sponge or straight dough sweet yeast dough 800-900 g. I like to add in the dough for the pie with rhubarb, ground cardamom.
The dough should roll out a layer thickness of 1.5 cm and put into the lined baking paper baking tray or rectangel shape with a side, lifting it on the edges of the dough.
Prepared rhubarb cut into small pieces and spread on dough. Mix 100 g fat sour cream 100 g sugar, 1 egg, ½ tsp vanilla extract and 2 tsp corn or potato starch. Pour the sour cream the surface of the pie.
Bake in a preheated 180 degree oven for 35-40 minutes, until the edges of the cake will not become Golden, and the filling thickens.
Cake to cool and cut into rectangular pieces.
The rhubarb jam
Very easy to cook fragrant rhubarb jam with ginger.
A 1.2-1.3 l of jam
What you need:
Rhubarb cut into pieces with a length of 1.5-2 cm and place in a saucepan or bowl for cooking jam. Add grated on a small grater, zest the lime and squeezed the juice.
Ginger root to grate. Cranberries wash and dry. Mix all the ingredients with the rhubarb. Cover with sugar, mix thoroughly. Cover with a lid or cling film and leave for 1.5-2 hours, stirring occasionally.
Put on medium heat and gently stir until the sugar is dissolved. Bring to a boil and reduce the heat to low. Cook for 10-15 minutes until the rhubarb is tender.
When the boiling foam produced is not, but if you have a small amount of foam, it is necessary to gently remove.
Ready jam pour into sterilized jars, cool and roll up covers.
Sauce rhubarb
The rhubarb sauce goes well with pork cutlets are homemade.
4 servings
What you need:
In a small saucepan, place the rhubarb, sugar and water. Bring to a boil and cook, stirring, over medium heat, until the rhubarb is tender. If necessary, add a spoonful or two of water.
Remove the rhubarb from the heat, RUB through a sieve or priovate with an immersion blender.
In a small frying pan, heat a mixture of olive and butter. Place in pan with shallots, bring to medium heat until transparent.
Add Saki, puree, wine, juice and orange zest, bring to boil, reduce heat and cook for 2-3 minutes until thick.
To serve pork cutlets with boiled basmati rice.
Source: www.gastronom.ru
He was one of the first to ripen after the long Northern winter, and in the spring we can make a wide variety of dishes: pies, desserts, jams and preserves, candied fruit, and chutneys and sauces for meat dishes.
Rhubarb goes well with a variety of spices. Zest, vanilla, cardamom, ginger, nutmeg – any personal preferences appropriate.
Jelly rhubarb
Most of the rhubarb to make delicious jelly. In the Nordic countries jelly is the status of the soup and served accordingly — in soup bowls with sweet rice milk or whipped cream. This is a simple but very delicious dessert.
Since rhubarb coarsens rapidly with the lengthening of daylight, for culinary purposes it is necessary to clean. Thin skin vegetable knife cleans easily, but throw it not worth it. If you put it washed and bandaged with a thick thread, jelly in the boiling soup and remove before adding the starch, it will give the dish a nice pale pink color.
Rhubarb pie
The abundance of acidic juice can be a problem when baking: the dough will be wet, rascisim, and sometimes spilled juice burns. To avoid this, you can pre-heat the mixture of rhubarb with sugar and a small amount of starch or use fried in butter and breadcrumbs.
If the pre-bake rhubarb in the oven, then the cake or dessert you can put less sugar. For this method, the rhubarb must be cleaned and cut into pieces with a length of 7-8 cm. Put in a refractory form or on a baking sheet in a single layer, sprinkle a small amount of sugar (0.5 kg rhubarb enough 1-1,5 tbsp. sugar), cover the form with foil and place in a preheated 150 degree oven for 5-6 minutes. The resulting juice should be removed, and the cooled rhubarb can be cut into smaller pieces for the filling of cake or dessert.
500 g of rhubarb prepared in this way it is possible to bake traditional Latvian yeast cake with rhubarb – plotsize. It is a flat open pie, covered with rhubarb and sour cream. For the basis of a suitable sponge or straight dough sweet yeast dough 800-900 g. I like to add in the dough for the pie with rhubarb, ground cardamom.
The dough should roll out a layer thickness of 1.5 cm and put into the lined baking paper baking tray or rectangel shape with a side, lifting it on the edges of the dough.
Prepared rhubarb cut into small pieces and spread on dough. Mix 100 g fat sour cream 100 g sugar, 1 egg, ½ tsp vanilla extract and 2 tsp corn or potato starch. Pour the sour cream the surface of the pie.
Bake in a preheated 180 degree oven for 35-40 minutes, until the edges of the cake will not become Golden, and the filling thickens.
Cake to cool and cut into rectangular pieces.
The rhubarb jam
Very easy to cook fragrant rhubarb jam with ginger.
A 1.2-1.3 l of jam
What you need:
- 1 kg of peeled stalks of rhubarb
- 1kg sugar with pectin
- juice and zest of 1 small lime
- 50 g dried cranberries (can substitute raisins of the variety "Sultan")
- 2-3 cm ginger root peeled
Rhubarb cut into pieces with a length of 1.5-2 cm and place in a saucepan or bowl for cooking jam. Add grated on a small grater, zest the lime and squeezed the juice.
Ginger root to grate. Cranberries wash and dry. Mix all the ingredients with the rhubarb. Cover with sugar, mix thoroughly. Cover with a lid or cling film and leave for 1.5-2 hours, stirring occasionally.
Put on medium heat and gently stir until the sugar is dissolved. Bring to a boil and reduce the heat to low. Cook for 10-15 minutes until the rhubarb is tender.
When the boiling foam produced is not, but if you have a small amount of foam, it is necessary to gently remove.
Ready jam pour into sterilized jars, cool and roll up covers.
Sauce rhubarb
The rhubarb sauce goes well with pork cutlets are homemade.
4 servings
What you need:
- 150 g rhubarb, peeled and chopped
- 100 ml of water
- 2-3 tablespoons of sugar
- 50 g of shallots, peeled and finely chopped
- 20g butter
- 30-40 ml Madeira or sweet sherry
- juice and zest of 1/2 orange
- salt to taste
- 1 tbsp olive oil
In a small saucepan, place the rhubarb, sugar and water. Bring to a boil and cook, stirring, over medium heat, until the rhubarb is tender. If necessary, add a spoonful or two of water.
Remove the rhubarb from the heat, RUB through a sieve or priovate with an immersion blender.
In a small frying pan, heat a mixture of olive and butter. Place in pan with shallots, bring to medium heat until transparent.
Add Saki, puree, wine, juice and orange zest, bring to boil, reduce heat and cook for 2-3 minutes until thick.
To serve pork cutlets with boiled basmati rice.
Source: www.gastronom.ru
Tags
See also
May 19, 1980 - released film "Stalker"
Rhubarb — the stems are useful, and the leaves are dangerous
Mozzarella and ricotta: 5 recipes of the Italian cuisine
Six perennial vegetables: plant once!
5 best vegetarian recipes
Filling: the main violin in the salad song — 8 great recipes!
5 interesting recipes of stuffed vegetables without meat
Vegetable Vegan casserole: 8 great recipes!
Marine figure: Eastern recipes for longevity and health
Best vegetarian recipes for a slim figure
