In rhubarb, only the petioles of the leaves are eaten, heat-treated, never raw. Among other things, desserts with cottage cheese, dumpling fillings, fruit soups, compotes, jams and cakes are prepared from them. It is not recommended to use aluminum utensils when cooking, as aluminum reacts with the oxalic acid and passes into vegetables, which is not good for health.
In autumn, rhubarb is poisonous and not recommended for consumption.
The best filling for cakes I know - rhubarb. Pie with her are a luxury affair.
In autumn, rhubarb is poisonous and not recommended for consumption.
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Raw materials:
rhubarb
salt
sugar
lemon peel marinated in sugar
yeast
flour
whole milk
lard
butter
egg
fat curd
flour semi-coarse
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25 май 2022
