Despite all the underestimation of rhubarb, it has been mentioned more and more often lately and even haute cuisine does not shy away from it. The Chinese knew its price 7 centuries ago, when it was dried, brewed, and rubbed: all in order to get rid of various stomach ailments.<\/p>\n\n\n\n
Kyiv. Ukraine. Ukraine Gate – July 3, 2021 \u2013 Kitchen<\/span><\/a><\/strong><\/p>\n\n\n\n June and July are rhubarb! In its raw form, it is too sour – you should not taste it. But a little sugar, high temperatures – and the fresh aroma and complex sour-sweet <\/a>taste come to the fore. Rhubarb is 95% water, but pectin, phosphorus, magnesium, iron, vitamins C and P, carotene in it as much as needed to accumulate in the first months of summer.<\/p>\n\n\n\n The British love rhubarb cramps, in restaurants now you can often find lemonades, seasonings for rhubarb meat, and what pies from it! However, we usually have little time, so I prepared two recipes that can be repeated quickly.<\/p>\n\n\n\n But one important remark: cook only from the young stems of this plant, because the old ones have a lot of malic acids, which we do not need.<\/p>\n\n\n\n Baked salmon with rhubarb<\/p>\n\n\n\n Ingredients<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n 2 stalks of rhubarb<\/p>\n\n\n\n 2 shallots<\/p>\n\n\n\n 2 salmon <\/a>fillets<\/p>\n\n\n\n Maple syrup<\/p>\n\n\n\n sprigs of thyme<\/p>\n\n\n\n a bunch of chard<\/p>\n\n\n\n garlic<\/p>\n\n\n\n sherry<\/p>\n\n\n\n lemon juice<\/p>\n\n\n\n Method of cooking<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n 1. Fry the shallots, add the rhubarb and simmer for 1 minute.<\/p>\n\n\n\n 2. Spread everything on the edge of the pan, sprinkle with maple syrup and sherry, put salmon in the center, sprinkled with thyme.<\/p>\n\n\n\n 3. Put in the oven for 15 minutes<\/a>. If the salmon is ready and the rhubarb is not, bake further, checking readiness.<\/p>\n\n\n\n The dish can be served with quinoa or any other useful side dish.<\/p>\n\n\n\n Let it taste!<\/p>\n\n\n\n <\/p>\n\n\n\n