Rhubarb is one of the most underestimated ingredients in our latitudes. But this is a source of valuable antioxidants, vitamins and other beneficial substances. It affects digestion, and is especially useful for children. Well, in such a simple cabbage salad with an orange dressing, it's also tasty.
The usual rhubarb with his powerful rhizome and large leaves actually came to us from the high -mountain regions of China. This is precisely what his fantastic unpretentiousness is due to - the culture is easily adapted to adverse conditions. For about 10 centuries they are decorated with plots and prepare a lot of original rhubarb dishes.
Now, when proper nutrition has become not only useful, but also fashionable, rhubarb is experiencing a new wave of popularity. There are more than a hundred species of this plant with different leaves, petioles and even different vitamin composition. The most popular are hybrid, wavy, royal, gigantic and currant. The taste of rhubarb is fresh, sour and becomes softer as the dishes are prepared.
It is good in snacks and salads, stews and casseroles, in vinaigretches and as a side dish for meat or fish. It is added to the minced meat for juiciness, piquant sour sauces are prepared, caramelized and canned. The first rhubarb dishes are cabbage soup, okroshka, borsch, beetroot and summer vegetable soups. And it is also indispensable in compotes, fruit drinks and other drinks.
