sweet stems

Rhubarb stalks contain many useful substances: potassium, calcium, iron, zinc, phosphorus and vitamin A. Rhubarb has a positive effect on the cardiovascular system and muscle function. Rhubarb grows like a weed, but it can also be cultivated. Cultivated rhubarb has curly shoots, a light pink stem, and is more delicate in taste and not as stringy. During heat treatment, it retains its shape well. If you have a garden, you can grow your own rhubarb. It will grow in 6-8 weeks. Harvest, free the stems from the leaves, and those stems that you are not ready to use immediately, lightly fry and put in the refrigerator. Rhubarb can be used to quickly prepare various desserts and serve them with yogurt or custard. Here is one of my favorite rhubarb recipes. Take a few stalks of rhubarb and stew over medium heat for about 5 minutes. Then mix with cold natural yogurt and sprinkle with roasted chopped nuts – and now a light Sunday breakfast is ready! You can also use this dessert as a topping or filling for pancakes. The taste of rhubarb is successfully emphasized by ginger. If you are going to make gingerbread cookies or muffins, add some rhubarb to the batter. And don’t forget to invite your friends over for tea. And if you’re planning an English-style party, stew rhubarb in sugar syrup and serve as an appetizer with a peach Bellini cocktail or Prosecco, an Italian sparkling wine. Another ingenious combination is rhubarb and ice cream, especially strawberry. Kids just love this dessert. : jamieoliver.com : Lakshmi

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