What is rhubarb?

Rhubarb is an intense sour vegetable in the family rheum , which is popular with many people in cooked and heavily sweetened form as part of desserts. Traditionally, rhubarb is paired with things such as strawberries or ginger and matches abundantly. The result is a cake, a sweet, complex taste that is quite distinctive. The plant has been grown in many parts of the world for thousands of years and comes to the season from April to June. In some regions it is classified as fruit because it is used, although it is technically incorrect. The name of the plant is related to an ancient Greek word, which means "foreign" and it seems that the plant has brought to Europe by passengers. However, he arrived, Rhubarb quickly rooted in European cuisine, and in many European de dees he plays strong supportive Rolisserts and cans.

Only rhubarb stems are edible. Depending on the variety and how it is grown, the stems will be green to dark red, often in stripes. The leaves have a high content of oxalic acid and are potentially toxic to both people and ZVíta. For this reason, the leaves are cropped and destroyed before cooking rhubarb. Most often acid stems are used in cake, but rhubarb is also used to prepare preservation and wines.

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mild climate is the preferred growing conditions for rhubarb, which will prosper in the USDA zones three to eight. Plants are usually sprouted in a greenhouse and then placed approximately three feet (91 centimeters) apart in a well -cultivated, mulching and composted bed. After planting in the spring, rhubarb is connected thoroughly and a lot of fertilizers are offered. In the first year of growth, no partial plant should be harvested to create a strong root system. In the second year, the stems can be reduced for one to two weeks and in the third year rhubarb can be harvested throughout the growing season. In general, more than one third of the race should not be cut at a time.

pRhubarb is very fragile about cutting. It can be firmly wrapped in plastic and stored for up to three days under cooling, but then a plant should be used. Be aware of this when choosing rhubarb in the shop and look for solid, sharp stems without drinking or significant color. Do not forget to crop the leaves before use and take advantage of the unique acid taste of rhubarb in a way that shows it rather than just try to cover it.

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