Adobed Stock | Photo by noirchocolate
There is more to this versatile tree than bread. Enjoy traditional English delicacies as well as the Rhubarb of the Hassen Valley, as well as delicious vines.
Fresh rhubarb is currently on the Hudson Valley farm for a long time (the season starts from April to July) so there is no time to celebrate as it is now. Look for hardwoods (the red ones are thought to be slightly smaller than the green ones, although both sweets are needed). Store in a plastic bag in the refrigerator and use them within a week or so. The sticks are not so good when they get a floppy. If you are new to this, eat only the bushes, as the leaves are poisonous.
In the old days, rhubarb was often called the “pie plant” for obvious reasons – especially when it comes to strawberries. It is also good to mix the nuts into crumbs, cobblestones and cakes. But it doesn’t have to end there. You can even use seasonal ingredients in fruit drinks to make cold soups – chocolates, desserts, pickles, salsa or jam. I have not been allowed to live in my family since I was a child. And sweet fool, that simple English favorite sweet robeba is topped with heavy cream or yogurt – or, better yet, a mixture of the two. Here is a recipe that will not make you stupid:
1 pound rhubarb, cut
5 TB sugar
1¼ cup heavy cream
ሜዳ Cup of plain yogurt (Greek is the best)
Place chopped rhubarb and sugar in a frying pan with one to two tablespoons of water. Slowly heat the rhubarb until soft, about 10 or 15 minutes, until the crust and the juices rise. Make sure it does not stick, and add more water if necessary.
Remove the lid, increase the heat and allow some juice to evaporate. Pour in the remaining juice. Allow to cool.
Sprinkle the crepe and drain the yogurt until the ends are formed.
Alternative layers mix the rhubarb and cream-yogurt into a glass dish, and refrigerate for at least an hour. Drain the reserved juice from the top before serving.
Rhubarb vinaigrette is a delicious dressing for fresh greens, steamed asparagus or other vegetables. There are dozens of recipes; It tastes good and is delicious with lemon flavors. If you like, you can skip the lemon flavor or add a teaspoon or two of mustard mustard. To soften, stir in the cooled mixture before slowly adding the oil.
¼ Cup honey
½ Cup water
2 cups rhubarb, thinly sliced
¼ Cup raspberry or red wine vinegar
¼ Cup olive oil
Salt and pepper to taste
Heat the water and honey. When the mixture starts to boil, add the rhubarb and simmer over medium heat for about five minutes, stirring frequently.
Add in vinegar and lemon zest and cook for five to 10 minutes, until the rhubarb is dissolved and reduced in half. Remove from heat, and let cool.
Drizzle in olive oil, and season with salt and pepper.
Have a great rugby season!