2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
At any time of the year, there are drinks in the diet. Someone prefers purchased juices in bags, someone drinks only sparkling water, and there are those, especially those who have small children at home, who cook homemade compotes and jelly. There are many recipes for drinks that can be consumed cold or hot. There are single-component ones, and there are also multi-component ones, where several types of fruits or berries are usually put.
What is jelly?
Kissel is still remembered by many from the kindergarten menu. This drink does not differ in taste from a compote made from the same ingredients, but in consistency it is thick and viscous. Most often they make berry jelly. They can be prepared not only as a drink, but also can be eaten as a meal. Such jelly is prepared not on starch, but on oats or wheat. The drink itself is very tasty if made correctly. Housewives cook jelly from rhubarb. The recipe is very simple, and the preparation of such a drink is nottakes a long time.
Rhubarb is a burdock you can eat
Not everyone knows what rhubarb is. However, you can cook very tasty jelly from it. Now there are more than 20 species of this plant. Stems are eaten, less often leaves. Stems are the basis for compotes, jelly, jellies and jams. They can also be added to salads and soups.
The simplicity of rhubarb jelly recipes allows you to cook it even for housewives who do not want to spend a lot of time on kitchen chores. The unobtrusive taste of rhubarb gives free rein to the chef's imagination. You can cook jelly only from the stems, or you can also add berries.
Benefits and harms of rhubarb
There are many rhubarb recipes on the Web, the benefits and harms of which are not known to everyone. Like any other green plant, rhubarb has a lot of positive qualities. A drink made from it has a tonic effect, and some varieties are even antipyretic. The composition contains vitamins, acids and minerals that make the plant especially useful in early spring. These components help against winter beriberi.
Cooking rhubarb jelly will benefit people suffering from diseases of the stomach and intestines. It is used as a diuretic. Even in medicine, parts of the plant are used to produce certain drugs for the treatment of psoriasis and improve appetite. In small quantities, rhubarb is used to normalize the work of the digestive tract, in large quantities - as a laxative.
But there are alsocontraindications to the use of rhubarb. It is undesirable to use it in large quantities for people with rheumatism, gout, pregnant women, and when there are problems with the gallbladder. Patients suffering from urolithiasis should not eat dishes that include this plant. Next, we will look at rhubarb recipes. The benefits and harms of such dishes must be weighed before the desire to drink jelly appears.
Rhubarb kissel
Recipe for rhubarb jelly does not contain complex products. All the necessary ingredients can be found in every kitchen. How to cook rhubarb jelly and where to start? First of all, you need to wash the stems and cut them into cubes, stir the starch in cold water, prepare the right amount of sugar and put the water to boil.
For the simplest recipe, you will need 0.5 kg of rhubarb stalks, 2 tablespoons of starch, sugar to taste and 1 liter of water. When the water boils, you need to add chopped rhubarb cubes and cook for about 10 minutes over low heat. Then strain the resulting compote and remove the stems. Pour the starch solution into the liquid and add sugar. Stirring continuously to avoid lumps, cook for another 5 minutes after boiling.
Rhubarb jelly recipes can be diversified by adding apples or berries to the plant. Kissel in this case will acquire a richer taste. And the color will depend on the added berries. Children love jelly with strawberries. The drink is filled with the aroma of berries and has the sourness of rhubarb. The preparation of jelly does not change, only at the stage of cooking the stemsadd strawberries.
Another option could be a thicker jelly, when the boiled stalks are not thrown away, but mashed. Then it is again mixed with a decoction. But the mashed potatoes must be of high quality frayed, otherwise the jelly will be unpleasant to drink. Depending on the thickness of the product, it can be served as a drink if it is liquid, and as a dessert if it is made thicker. Thick jelly looks very interesting in glasses if you put whipped cream on top. Such a dish can even be served at the festive table.
Rhubarb dishes
Despite the fact that most people use rhubarb for cooking compotes and jelly, it is quite suitable for making salads and pies. Rhubarb stalks make a good filling for pies. To do this, mix pieces of the stem with sugar and semolina. For 700 g of rhubarb, you will need 2 tablespoons of semolina and 100 g of sugar. The mixture must be boiled, ground into a puree, and then added to the pies. If there are no contraindications, rhubarb can be used in soups and desserts. Treat your household and guests with vitamin rhubarb jelly.
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