Rhubarb: tasty and healthy recipes

An amazing vegetable, which not all housewives appreciate yet, can complement the menu of every family if you learn how to cook it correctly. It is striking in that it combines both poisonous and edible parts: the stem can and should be eaten, because it is healthy, but it is better not to taste the leaves. We are talking about rhubarb - a plant with a sour-spicy taste, which complements many dishes so well, and the taste is somewhat reminiscent of both apple and strawberry. It is not surprising that it is mainly used in the manufacture of desserts or drinks. What can be prepared from rhubarb: we offer the most interesting and proven recipes.

Recipe for rhubarb jam with banana

For a tasty and aromatic delicacy prepared for the winter, you will need the following ingredients:

• 1.5 kg rhubarb;
• 1 kg bananas;
• 1 kg sugar;
• 125 ml water.

First you need to prepare the ingredients for rhubarb jam with banana for the winter. The petioles of the vegetable are washed, peeled and cut into pieces across the stem. Bananas also need to be peeled and cut into rings.

Place the rhubarb, sugar and water in a saucepan, put it on the fire and bring to a boil, stirring constantly.

The mixture should boil for five minutes. Then you can turn off the heat and add fragrant bananas.

At the last stage, the mass is thoroughly kneaded. Rhubarb jam with banana is ready! You can pour boiling water over the jars and place delicious treats on them.

Rhubarb kvass

Ingredients for making kvass:

1. Liter of water
2. 160 grams of rhubarb;
3. 80 grams of sugar;
4. One and a half grams of yeast.

Wash the rhubarb petioles and cut them into slices three centimeters wide. Place them in boiling water and let simmer for about seven minutes. Then strain through a sieve and cool. Season with yeast and sugar and place in a warm place. After ten hours, you can drink rhubarb kvass. Pour the kvass into glass jars or bottles and place in a cool place.

How to cook delicious rhubarb compote

This vegetable is great for a refreshing drink, as it combines sour and sweet notes. It also has an amazing pinkish tint, so it looks very appetizing. We suggest making rhubarb compote with orange: citrus fruits will add piquancy. For this you will need:

• 300-400 g rhubarb;
• 1 orange;
• 100 g sugar.

According to the recipe for rhubarb and orange compote, you first need to prepare the food - peel the vegetables and fruits, cut into pieces. Next, pour sugar into a saucepan with water and bring to a boil. You can send the rhubarb to boil.

As soon as the water boils, add the orange. Let the compote simmer for 10-15 minutes. Next, the drink is infused for a quarter of an hour. After straining, you can pour it into a decanter and serve it as soon as it cools down.

When looking for recipes for making rhubarb compote for the winter, you can use the original version with the addition of hibiscus. Then you get a bright, aromatic drink that will brighten up cold evenings.

Rhubarb cream

Ingredients for making cream:

1. Half a kilogram of rhubarb;
2. 100 grams of sugar;
3. 50 grams of semolina;
4. Whites of two chicken eggs;
5. A pinch of salt;
6. A packet of vanilla sugar.

Pour the prepared rhubarb with a small amount of hot water, let it boil, add semolina and cook for twenty minutes. Shortly before the end of cooking, add a pinch of salt and sugar. Then cool, stirring the mixture, and add the whites, beaten with vanilla sugar. Pour the cream into vases and cool.

Healthy rhubarb jelly without gelatin

Both children and adults will enjoy this sweet, gelatinous dish. To prepare it you need to take:

• 1 kg rhubarb (peeled petioles);
• 650 g sugar;
• 2-2.5 liters of water.

First, the petioles are sent to boil in water. When they are completely softened, add sugar. After it has dissolved, you can add spices to taste and place the rhubarb jelly in small vases or bowls. Alternatively, the treat is sent to jars. After covering the jelly with a layer of sugar, you can store it in a cool place.

Rhubarb puree

To prepare the puree you need the following ingredients:

1. 500 grams of rhubarb;
2. 350 grams of sugar.

Process for making puree:

Mix the washed, peeled rhubarb petioles with sugar and simmer, stirring occasionally with a spoon so that they stick to the dishes. Rub the stewed rhubarb through a sieve. The finished puree can be served with porridge, spread on bread and used as a filling for pancakes and pies.

The second method of making puree

Cut the washed and peeled rhubarb petioles into small slices, place them in a bowl and cover with a small amount of water. Boil for some time under the lid. Rub the hot mixture through a sieve and fill bottles or jars. Pasteurize for half an hour at 90 degrees. This puree is suitable for making marmalade when boiling and sugar are added, soups, and pie filling. Sweetened rhubarb puree makes a great dessert.

Delicious recipe for shortcrust pastry pie with rhubarb

The combination of a sweet base and sour filling makes this dish incredibly tasty. For cooking you need the following products:

• 300 g flour;
• 200 g butter;
• 150 g sugar;
• 1 chicken egg;
• 600 g rhubarb;
• ½ tsp. cinnamon;
• ¼ tsp. salt;
• baking powder or soda and lemon juice.

The first step is to prepare the dough. To do this, combine flour with baking powder and salt. After sifting the mixture, add butter.

It is necessary to grind the butter with flour and salt, adding 100 g of sugar to make crumbs. Then add the egg and knead the dough. Having separated the third part from it, they put it in the refrigerator.

Two thirds are used to make the bottom for the rhubarb shortbread pie. It is also necessary to form the sides.

Next, prepare the filling. To do this, peeled rhubarb is cut across the stem into slices. Separately combine sour cream, 50 g of sugar and cinnamon. First, rhubarb is placed on the dough, and then sour cream filling.

The top of the pie is covered with the dough that was in the refrigerator: to do this, it should be grated. It remains to bake the dish for 30-40 minutes at 180 degrees. Serve the rhubarb pie, prepared according to the easiest recipe, when it has cooled.

Rhubarb juice

Juicing process:

Rhubarb juice is obtained only from young, non-coarsened rhubarb petioles, since they are more tender, juicy and less fibrous, and contain a minimum of oxalic acid.

Peel the rhubarb petioles from fibers, cut into pieces one and a half centimeters long, scald in boiling water for three minutes, then transfer to cold water to cool and squeeze out the juice.

To remove oxalic acid from rhubarb juice, it must be precipitated with chalk. To do this, add one and a half grams of chemically pure chalk to each liter of juice (it is better to buy precipitated calcium carbonate at the pharmacy), mix thoroughly with the juice, leave for eight hours to settle and then filter.

To improve the juice, add 30 percent blackcurrant, strawberry or raspberry juice and sugar to taste to the rhubarb juice. Sterilize half-liter bottles or jars of juice in boiling water for fifteen minutes from the moment of boiling.

Recipe for charlotte with rhubarb from Yulia Vysotskaya

For 3-4 plant petioles for appetizing and tasty baked goods you need to take the following ingredients:

• 4 eggs;
• 1 cup of sugar;
• 1 cup flour;
• ½ tsp. soda;
• vegetable oil (to grease the pan).

First you need to make the dough. After beating the eggs, add sugar, flour, soda and vanilla sugar. It is necessary to ensure that the mass is uniform.

Peeled and sliced ​​rhubarb is placed on the bottom of a mold that has been previously greased with oil. The dough is poured on top. According to this easiest recipe, charlotte with rhubarb is baked until cooked (about 45 minutes) at a temperature of 180 degrees.

Pie: rhubarb, almond and cinnamon

Rhubarb can be used to make not only salads and side dishes, but also delicious pies. For example, an exquisite pie with sour cream and almond filling and a subtle aroma of cinnamon throughout the house is a very tasty and savory dessert that will appeal to all household members. Airy pastries with a savory filling that combines sour and sweet notes. Plus, the recipe for rhubarb pie is very simple.

We will need:

• Rhubarb, stems - 500 grams.
• Chicken egg - 3 pieces.
• Butter - 100 grams.
• Flour - 250 grams.
• Baking powder - 1 teaspoon.
• Sugar - 300 grams.
• Vanilla sugar - 2 teaspoons.
• Breadcrumbs.
• Cinnamon - 1 teaspoon.
• Almonds - 50 grams.
• Sour cream - 250 grams.

1. Remove the thick skin of the rhubarb and chop it finely.
2. Fill the small cubes of the plant with sugar and remove them for now, allowing them to soak in the sugar and release the juice.
3. Making the dough: butter should be at room temperature, mix with 60 grams of sugar.
4. Drive 1 chicken egg into this mixture and mix with a mixer;
5. Sift the flour and add baking powder to it, pour it into the butter mixture and knead the dough.
6. Grease a mold (preferably with a diameter of 24 centimeters) with butter, sprinkle with breadcrumbs and add the dough.
7. The time has come for the prepared rhubarb - put it on top and pour the juice from the plate there.
8. Set the oven temperature to 185-190 °C, wait until it warms up, and place the pie in it for 35 minutes.
9. Switch to filling: beat two chicken eggs with a mixer and gradually add sour cream to the whipping eggs. Then add cinnamon and vanilla sugar.
10. Chop the almonds not very finely and add them to the filling.
11. We take the pie out after 35 minutes, pour the prepared filling on top and place it back in the oven for 15-20 minutes.

Remove from the oven, let it cool and sprinkle powdered sugar on top if desired. Really, rhubarb recipes aren’t particularly complicated? Bon appetit!

A simple recipe for a delicious hearty rhubarb dish

You can make more than just desserts from this healthy vegetable. There are hearty dishes that are prepared quickly and easily. For example, you can cook delicious Hungarian-style borscht. It requires the following products:

• 1 chicken leg;
• a bunch of sorrel;
• 2-3 rhubarb stalks;
• 3-4 potatoes;
• 1 beet;
• 2 eggs;
• 1-2 bay leaves;
• 40 g butter;
• salt, spices to taste;
• parsley and dill;
• sour cream (for dressing).

First, let the chicken broth simmer. To do this, place the leg in a saucepan with 3 liters of water. After boiling, add bay leaf and black peppercorns to the pan. Reducing the gas, cook the leg for about 40 minutes.

After the leg is ready, the meat is removed from it, chopped and returned to the pan. In the meantime, you can grate the beets and saute them in oil, and at the end add chicken broth and simmer in it for about 20 minutes. Separately, peel and cut the potatoes into cubes.

You can add vegetables to the pan. While they are boiling, wash and chop the sorrel. Remove the peel from the rhubarb and cut the stems into pieces.

After chopping the remaining greens, pour them along with the rhubarb and sorrel into the pan. Eggs are driven in there, stirring the borscht. You can turn off the heat and leave the dish to steep. It is served to the table, seasoned with sour cream.

You should not ignore such a gift of nature as rhubarb. The vegetable contains a lot of useful substances that help relieve inflammation and have a vasoconstrictor effect. Moreover, it has distinct taste qualities. Now you know what can be made from rhubarb, use our recipes.

If you want to experiment on your own, it is important to know what fruits this vegetable goes with. For example, its taste is perfectly complemented by peaches and strawberries, pears and apples, and also spicy ginger.

Today you learned that you can cook anything with rhubarb! If you liked the article, leave your comments.

Rhubarb jelly

The process of making jelly:

Wash the selected rhubarb petioles, let the water drain, and cut into pieces two centimeters long. For one kilogram of chopped petioles, take a liter of water and boil for eight minutes. Pass the resulting mass through a sieve. Add sugar and spices to the prepared solution to taste.

Separately, dilute four tablespoons of starch in 250 grams of water. Then slowly pour this starch solution into the grated rhubarb, stirring constantly. After mixing, heat the entire mixture over low heat until it begins to boil and remove from heat.

Contraindications to the use of rhubarb

Large doses of rhubarb are harmful and contraindicated in cases of bleeding in the gastrointestinal tract, acute inflammatory processes in the kidneys and bladder, hemorrhoids with possible bleeding, and urolithiasis. The plant is not recommended to be included in the diet of patients suffering from diabetes, cholecystitis, a tendency to diarrhea, gout, rheumatism and pregnancy.

Rhubarb, similar to burdock, is known to many for its beneficial properties. The petioles of this plant, which are eaten, contain many useful substances, including B vitamins, vitamins P, C, E, carotene and organic acids - malic, oxalic, citric and succinic. Rhubarb contains rutin, pectins, catechins and many mineral salts.

Rhubarb is used to make jelly, compotes and jam, and we at Kitchen.site decided to see what other dishes can be made from this product.

Rhubarb Pie

What will you need?

• Flour - 1 tbsp.
• Sugar - 1/2 tbsp.
• Butter - 110 g

For filling:

• Rhubarb - 2 stems
• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Flour - 1/4 tbsp.
• Salt - 1/4 tsp.

How to cook?

Preheat the oven to 175 degrees. Cover the pan with parchment. Mix flour, butter and sugar. Place the resulting dough in the mold, smooth it out and put it in the oven for 15 minutes. For the filling, mix eggs, sugar, flour and salt. Cut the rhubarb into small cubes and add to the rest of the ingredients. Take out the pan with the dough, add the filling and return to the oven for 40-45 minutes. Before serving, cool the cake, remove from the pan and sprinkle with powdered sugar.

Rhubarb soup

What will you need?

• Rhubarb – 400 g
• Apples - 5 pcs.
• Mint - 3-4 sprigs + more for serving
• Brown sugar - 3-6 tbsp. l.
• Corn starch - 1 tbsp. l.
• Salt - a pinch
• Heavy cream for serving

How to cook?

Remove any tough fibers from the outer portion of the rhubarb stem (do not discard the peelings). Cut the stem crosswise into medium slices. Peel the apples (do not throw away the peelings) and cut into medium cubes. Remove mint leaves from stems. Place apple and rhubarb peelings and mint stems, cut into pieces, into a saucepan, pour in 1.2 liters of cold drinking water, add salt and 3 tbsp. l. Sahara. Bring to a boil and cook for 15 minutes. Strain the broth, add rhubarb and apples, and bring to a boil again. Then cook until the rhubarb is soft.

Remove the pan from the stove and puree the soup with a blender until about half of the pieces remain. Next, return to the fire. Mix starch with 2 tbsp. l. cold water and pour into boiling soup. Mix thoroughly for 1.5–2 minutes. The soup can be served hot or cold, garnished with cream and mint.

Pork with rhubarb sauce

What will you need?

• Mustard - to taste
• Dry red wine - 1 tbsp.
• Rhubarb – 300 g
• Sugar – 150 g
• Parsley - 2 tsp.
• Pork tenderloin – 800 g
• Grated ginger root - 1.5 tsp.

How to cook?

Pour wine into a saucepan, add mustard and ginger root. Cook over medium heat for 2 minutes. Remove from heat and set aside. Wash the pork and cut into portions. Place in a baking dish, pour over the prepared marinade. Cover the top with foil. Place the dish with meat in a preheated oven and cook for 1.5 hours at a temperature of 170-190 degrees. Remove the mold and leave in a warm place. Wash the rhubarb thoroughly. Cut half into 0.5 cm pieces and set aside. Cut the remaining rhubarb into larger pieces, place in a microwave-safe dish, add water and sugar. Place in the microwave and cook for 6 minutes until the mixture is smooth and thick. Let the mixture cool, then rub it through a sieve. Pour back into the mold. Add the reserved rhubarb, return to the microwave and cook for three minutes. Add chopped parsley to the sauce. Place the pieces of pork on a plate and pour over the sauce.

Rhubarb (growing, cooking recipes)

Briefly: About a healthy and tasty plant - rhubarb, including recipes.

Home > Garden and Vegetable Garden > Plant care

It is recommended to have 2 varieties of rhubarb, differing in terms of ripening (early and late) and in the quality of petioles (green-petioled - for making purees and cabbage soup and red-petioled - for compotes).

Rhubarb is propagated by seeds, but it begins to bear fruit faster when planted in parts of rhizomes from plants 3-4 years old with 1-2 well-developed buds. Rhubarb rhizomes should be planted at the end of April or mid-August in holes measuring 30 X 30 cm at a distance of 1 m from one another. Half a bucket of compost or decomposed manure should be added to each hole, adding 10-20 g of nitrophoska or 25 g of superphosphate and 10 g of potassium chloride, and mix well with the soil. Rhizomes should be planted level with the ground, the soil around should be compacted, watered, and sprinkled with dry (preferably compost or humus) soil on top so that the buds are covered by 1.5-2 cm.

When propagated by seeds, sowing should be done no later than the end of June in a well-fertilized bed. When sowing in four lines (the distance between lines is 20 cm, between tapes is 35 cm), 3 g of seeds must be sown per 1 m2. After about a month, the seedlings need to be thinned out, removing weak plants, and leaving a distance of 15-20 cm between plants. The main care is weeding and loosening. It is better to fertilize plants with nitrophoska (6 g per 1 linear meter) at the end of August. In the 2nd half of August or early spring of next year, when the plants begin to grow, they need to be planted in holes prepared in the same way as for planting rhizomes. For planting, you should select strong plants with evenly colored petioles. In the spring and throughout the entire fruiting period until August, superphosphate and other phosphorus fertilizers should not be applied, as this causes rhubarb to bloom, reducing yield and product quality. To increase the yield when plants grow in the spring, it is recommended to cut off all emerging flower stalks. In dry weather, once a summer it is necessary to carry out abundant watering, combining it with fertilizing with mullein. When collecting, the petioles should be pulled out at the base and not broken off. It is better to renew plants one by one, starting from the 6th-7th year of their use, depending on the condition of the plants.

This perennial herbaceous plant with a powerful rhizome and unusually large and succulent leaves collected in a rosette is often underestimated. It has amazing cold resistance (tolerates March frosts).

Rhubarb is valued not only for its nutritional and taste qualities. This unpretentious plant can enrich the body with vitamins in early spring, like, say, nettle, sorrel, and dandelion leaves. Rhubarb has no less healing power than lettuce, spinach, and celery. It contains nicotinic acid, carotene, thiamine, mineral salts of phosphorus and magnesium, iron, potassium and calcium.

Recipes Rhubarb salad Peel the rhubarb stems, wash with cold water, chop finely, sprinkle with sugar and vanilla. Mix. A few minutes later, after the juice has released, serve. 300 g rhubarb, 1 tablespoon sugar, vanillin. Stewed rhubarb Cut the peeled rhubarb into pieces, add a small amount of water and simmer with semolina. Serve with milk or cream. 300 g rhubarb, 50 g semolina, sugar and salt - to taste. Rhubarb and beet salad Cut boiled or baked beets into cubes. Add finely chopped rhubarb. Season with sour cream. Sugar and salt - to taste. If you add chopped onions and grated horseradish to the sour cream, you will give the salad a completely original taste. Spring cabbage rolls Place chopped eggs, parsley and butter into any crumbly porridge and the minced meat is ready. Scald young rhubarb leaves with boiling water, put minced meat on them and wrap. Pour in sour cream sauce and simmer in a saucepan with a lid for 10-15 minutes. Rhubarb porridge Chop 1 kg of peeled rhubarb, pour in 1 glass of sugar syrup and simmer, stirring so as not to burn. Then rub through a sieve. Serve or use as a filling for pies and pancakes. Drizzle any jam with syrup and serve as a separate dish for dessert. Read also:  How many calories are in millet porridge? Calorie content of millet porridge with milk and sugar Rhubarb kvass Place the rhubarb pieces in a bowl and pour boiling water over them. Boil until soft, strain. Add sugar and yeast to the warm broth, stir and place in a warm place for a day. Then pour into bottles, seal well and put in a cool place for 2-3 days. It’s better not to put bottles of kvass, but to put them down. For spiciness, you can put 2-3 raisins in each bottle. Rhubarb jam Boil 3cm pieces of rhubarb. Add sugar and cook until thickened, until the groove from the spoon disappears not immediately, but after some time. Rhubarb and beetroot caviar Boil or bake beets and rhubarb. Pass through a meat grinder. Add butter, sour cream, salt and sugar. Simmer, stirring, for 10-15 minutes. Serve cold.

What are the benefits and harms of rhubarb

Let's figure out the benefits and harms of rhubarb. Both the tops and roots of this wonderful plant are beneficial for the body. They are used in both folk and traditional medicine.

Rhubarb root contains glycosides, oxalic and chrysophonic acids, tannins, and resins. Basic properties:

• antiseptic;
• urinary and choleretic;
• vasoconstrictor;
• stimulating peristalsis.

The effect on the intestines depends on the dosage of the medicine. In small quantities (≤ 0.5 g) it strengthens, in large quantities (≈ 2 g) it has a laxative effect.

The roots, ground into powder, with the addition of vinegar, honey or lemon juice, are used in home cosmetology. Skin-whitening masks and tonics, lotions against acne and pustules are prepared from them.

Doctors explain the beneficial properties of the stems by the content of pectin (3.2%), vitamins C (at a concentration of 10 mg / 100 g), and in smaller quantities B, E, PP, and organic acids (oxalic, malic, succinic). An important trace element is iron. Among the macroelements, doctors especially highlight calcium, phosphorus and magnesium. Calorie content 16-26 kcal.

Medicines and dishes containing this herbal component are recommended for increasing immunity during acute respiratory infections, stabilizing digestion and gently cleansing the intestines, strengthening bones and vascular walls, for anemia and respiratory pathologies.

According to unverified data, medicines are prepared from the plant that help with oncology. It is recommended to athletes to build muscle mass.

Beautiful girls wipe their faces with freshly squeezed juice, nourishing the skin with vitamins and whitening it.

Rhubarb leaves do not have medicinal properties. They are rarely used in cooking, as an unusual filling for pies or a secret ingredient in a salad with herbs.

Like any medicinal herb, this one has contraindications for use, namely:

• internal bleeding, including heavy menstruation;
• haemorrhoids;
• urinary and cholelithiasis;
• hyperacid pathologies of the stomach and intestines.

Due to a possible violent reaction of the digestive organs to pectins, the plant is not recommended for pregnant women, nursing mothers, or people recovering from any abdominal surgery.

The easiest way to use it is to peel fresh young petioles and chew them, dipping them in sugar or honey.

What to cook deliciously with rhubarb? From the stems with a variety of additives you can prepare many variations of fillings for pies, buns, muffins and other baked goods. The same product will become a piquant highlight of homemade ice cream, compote, and jelly. In addition to desserts, it is added to first courses and appetizer salads.

Now let's move on to the recipes.

Rhubarb compote

This is not just a tasty drink, but also a wonderful tonic; rhubarb compote will help you quickly recover from a hangover.

Ingredients:

water - 3 l, petioles - 0.4 kg, sugar or honey - to taste.

To enhance the taste, you can add any sour or sweet berries, apples, citrus fruits, mint, ginger.

Preparation:

Boil purified water with sugar or honey in a large saucepan; add stems and berries; cook for 15 minutes.

When using citrus components, first squeeze them out and mix the pulp with raw water. The zest is placed in the compote 3-5 minutes before readiness (as well as mint).

Rhubarb salad

What else can you make with rhubarb? There are many variations of hearty and light rhubarb salads. Taste characteristics depend on auxiliary ingredients and dressing. For the latter, you can use lemon juice and vegetable oil, honey and cream, yogurt, and complex hot sauces.

We offer the simplest recipe for a spring “green” salad made from rhubarb leaves. Preparing this dish takes a couple of minutes, but it quickly fills you up, stimulates your appetite, and cleanses your intestines.

All you need is:

Wash the young leaves thoroughly, cut into strips and season.

For those who do not have weight problems, we recommend adding cream and sugar to the green mass (2 tablespoons per 300 g of phytoingredients). Gentlemen who are on a diet use lemon juice and a drop of honey for dressing to somehow sweeten their lives.

Vegetarian rhubarb soup

Trendy rhubarb soup recipe:

Boil 400-500 g of stems cut into barrels in a liter of water (until they become soft); add the same amount of liquid; add 25 g of starch; keep on fire until thickened, stirring constantly; salt and sweeten at the same time (100 g of sugar).

To enhance the taste, you can season with cinnamon.

For those who don’t like to experiment, we offer a simpler recipe.

Boil stalks, carrots, potatoes, parsley and green peas in water. Naturally, root vegetables must first be peeled and cut. Salt the vegetable broth. Remove the petioles and finely chop them mixed with hard-boiled eggs. Add the resulting mass + herbs to the soup a few minutes before it is ready.

Making rhubarb jam

Preparations such as rhubarb jam are made in early summer, before the plant is filled with oxalic acid.

Ingredients:

peeled stems and sugar in equal proportions, for example, a kilogram of both.

Preparatory stage.

Wash the stems, dry them, chop them into large cubes. Place the dough in a plastic bowl, cover with sugar, and set aside for 24 hours.

Preparation.

Pour the settled mass into a copper basin or tin pan. For lovers of thick jam and marmalade, we recommend adding pectin or marmalade. Bring to a boil over low heat. Boil for 15 minutes. Pour into pre-pasteurized jars. You can close it with either metal or plastic lids. Store in the basement or refrigerator.

When the last snow melts after a long winter, sprouts of vitamin-enriched rhubarb emerge from the ground. This plant is convenient because you can cook dishes from it in early spring, and there are a huge number of recipes. Rhubarb, along with sorrel and spinach, is rich in microelements.