Another positive property is the improvement of metabolism, so it is a great helper for anyone who wants to lose extra pounds. It is harvested in the summer, dishes with it belong to the seasonal category. This plant has an amazing quality. It cannot be completely consumed. You can cook food only from the stem, but its leaves are considered poisonous and not suitable for nutrition. For cooking, you should choose a strong and elastic base.
Rhubarb is most often found in recipes with these five products:
Its thickness should be about 2.5 cm. To improve the taste, rinse the stems thoroughly, cut off a couple of centimeters from the bottom, removing the fibers trailing behind the knife. Traditionally, recipes for dishes with rhubarb can be found in the section with desserts and pastries. The thing is that the herb has a sour-spicy taste, somewhat reminiscent of a combination of apple and strawberry. It will perfectly complement pastries with various berries and fruits. If desired, feel free to add cinnamon, vanilla and other spices. This will make the culinary creation more original and interesting.