Rhubarb consumption and healthy living
From Europe to Central China and from Central China directly to England – the rhubarb has a long and fascinating history behind it. In the middle of the eighteenth century his fame, already forgotten in Europe, spread so quickly that even the French poet Molière used the plant in his comedy L’Amour médecin (Love as a Doctor). At this time, the English did not enjoy a particularly varied and healthy meal, so they often suffered from constipation. The rhubarb relieved their severe stomach discomfort. The view of numerous historians still pushed the ancient Greeks flourishing trade with rhubarb and in this way the plant ultimately reached the Roman Empire. The Rhubarb still needed about 1000 years until its unique taste conquered China and was cultivated and cultivated in the Asian country. In 1777 he found his place in the English royal court. Gradually the sour-tasting remedy became a first-class ingredient of many unusual dishes of the modern kitchen.
Why is rhubarb healthy?
The rhubarb is quite rich in various minerals, pectin, foodstuffs and tannins. In addition, it contains vitamins of the B group, vitamin C, carotene, calcium, sodium, iron and phosphorus. 100 g. Of frozen rhubarb provide our organism with 21 calories, 0.11 mg. Fats, 1.8 g. Of fibrous materials, 0.55 mg. Proteins and 0 mg.
This plant helps with gastritis, stimulates the appetite, improves the intestinal peristalsis and leads to the cleansing of the organism from the body-deposited toxins. Thanks to its antimicrobial, antibacterial, antibiotic and anti-inflammatory properties, rhubarb consumption is particularly recommended in cases of darrences and any problems of the intestinal flora. It also promotes the production of the necessary stomach and bile acids and accelerates the metabolism. The rhubarb is an excellent helper in the fight against the overweight and is of great benefit in both kidney sores and inflammation as well as anemia. The polyphenols contained here protect against cancer! The rhubarb root also serves to alleviate the symptoms of menopause in women.
However, rhubarb consumption is strictly forbidden for podagra or liver diseases!
The use of rhubarb in the kitchen
Its sour taste makes the rhubarb perfect for the preparation of various juices for refreshment on hot summer days. So that its taste is not too obtrusive, you should always add a little sugar or honey to all rhubarb recipes. Before use, its petioles should be steamed for about 10 minutes in the cooking pot. Today, the rhubarb comes in many different dishes of European cuisine; In the near past it was used in the USA exclusively for the preparation of exquisite desserts. In Poland, however, it is consumed with spinach and potatoes. Rhubarb compotes And preserves flatter the palate, especially when combined with vanilla and grated orange peel.
Rhaberber is also included in some fruit wines. Combine it courageously with yogurt and ginger or add it to the fresh spring salad. Rhubarb and strawberries leave a unique flavor in the mouth and release new sensual sensations!
Rhubarb Healthy – A refreshing drink for the hot days
Rhubarb healthy – rhubarb, oranges, radishes and baked chicken pudding on spinach
With this extraordinary salad, you will twist your head!
Offer Your guests fresh head salad with Edible flowers And rhubarb
A delicious fruit salad
Waffles with blackberries and rhubarb are considered a healthy and energetic breakfast
Rhubarb with strawberries is popular with both young and old
Everyone dreams of a breakfast prepared with love and served in bed
Rhubarb healthy – honey, rhubarb and pistachios on yoghurt
This combination also fits perfectly to Panna Cotta!
Oatmeal with rhubarb and strawberry sauce
Rhubarb Healthy – A nutritious and delicious food
Rhubarb compote with honey and mint
Rhubarb healthy – rhubarb cake with vanilla cream