Another positive property is an improved metabolism, which makes it a great helper for anyone who wants to shed extra pounds. It's harvested in the summer, and dishes with it fall into the seasonal category. This plant has an amazing quality: it can't be eaten in full. You can cook food only from the stalk, while its leaves are considered poisonous and unfit for food. For cooking, you should choose a firm and springy stalk.
Rhubarb is most often found in recipes with these five products:
A stalk should be about 2.5 cm thick. To improve the flavor, rinse the stalks thoroughly and trim a couple of centimeters off the bottom, pulling away the fibers that trail after the knife. Traditionally, recipes for dishes with rhubarb can be found in the desserts and baking section. The thing is that this herb has a sour-tart taste, somewhat reminiscent of a mix of apple and strawberry. It perfectly complements baked goods with various berries and fruits. If you like, feel free to add cinnamon, vanilla and other spices. That will make your culinary creation more original and interesting.