Chinhu chinopera uye chisati chakanaka chirimwa "chibereko," rhubarb inoratidzika semashizha emucheka wepiniki kana kunyange magenta celery. Iko kunofadza kwayo, zvisinei, kunowedzera, kuifambisa ikambani yakakosha yehuga muzvitsva zvinotapira zvakadai semakrisps, compotes, uye pie (kubva kune iyo inowanzonzi zita rechipiri, "chibage chema"), asi rhubarb inopawo puckery-tart fruitiness kuti zvive zvokudya zvakanakisisa, uye zviviri zvakanyanyisa zvine nguruve uye huku.
Rhubarb inowanzotengeswa pasina mashizha ayo akabatanidzwa, uye nokuda kwechikonzero chakanaka: mashizha akaipa.
Kana iwe uchikura nekukohwa rhubarb iwe pachako kana kuutenga nemashizha akabatanidzwa, usaziva kudya kana kushumira mashizha.
Rhubarb In Season Rini?
Hothouse rhubarb inowanikwa gore rose, asi mashizha anosimudza munda anowanikwa pakutanga kwegore. IPacific North-West ine mukana wekugadzira chikamu chechipiri chevhubarb pakati peJune naJuly.
Mhando mbiri dzeRhubarb
Kune miviri miviri yakakosha yemarhubarb inowanikwa mumisika uye mabhuku makuru ezvitoro: vakuru, mhando dzakasiyana-siyana, neyekunyoroka, mavara emichero, uye zvakanyanya-mavara-mavara, mavara akasiyana-siyana, dzimwe nguva anonzi hothouse rhubarb. Iyo yakadzika yakagadzirwa tsvuku inogadzira chikafu, chikafu chinotapira, asi iyo yakanyanyisa kuratidza inogadziriswa tartness, uye mazamu eorener ane unyanzvi hwakanaka, hwemellow flavor.
Kutenga & Kuchengetedza Rhubarb
Chero zvingave zvakaita ruvara rwavo, tsinde dzinofanira kunge dzichirema uye dzakasvibirira nemucheka, ganda rinopenya. Chenjererai rubbery, fibrous, mapeji akaoma.
Shamba mazamu zvakanaka uye chengetedza michero yakaoma uye mashizha, uzvibvise (rangarirai, mashizha ane uturu-ane oxalic acid, uye anthraquinone glycoside.
Chigadziro chakakonzerwa, chinatswa, uye chakaomeswa mapesi mumapurasitiki asina kusimba mumucheka wakaoma wefriji.
Nzira Yokuderedza Rhubarb
Mashizha eRhubarb ane zvose oxalic acid uye inonyanya kukosha, isingazivikanwi chexikisi, saka kuchera nekudzirasa kunokosha.
Nepo iri kuedza kuvhara ganda rinoputika apo iwe uchicheka mapepa, edza kuzvidzivirira-ganda rine mavara akawanda uye zvinonaka.
The Science of Cooking Rhubarb
Zvinhu zviviri zvinoitika kune rhubarb kana yakabikwa: majisi ayo thicken, uye inowira kunze kwekucheka kwemavara emagetsi. Rhubarb yakave yakagadzirwa yakazara yakakwana yejellied kushandiswa kwejams, chutneys, uye compotes, asi hainakidze kana inokurudzira-yakabikwa kana yakarongedzwa pamutambo. Kukurumidza kupisa kunobereka zvinyoro zvishoma asi zvikamu zvakabatana zvehuhubhu nehupfumi hwakawanda uye yepanyama, yakajeka sheen.
Rhubarb Recipes
Rhubarb's tart fruitiness inoita kuti ive yakakwana kushandiswa muhupfuro.
Rhubarb's tartness yakasimba inoita kuti ive mifananidzo yakanaka yezvokudya, zvakare:
Haunzwi sokuda kubika here? Nokuda kwechingwa chakareruka, shandisa zvidimbu zve rhubarb muuchi kana shuga.
Zvimwe Zvikonzero Zvokudya Rhubarb
Rhubarb mapepa ane utano hwakanyanya, ane zvinhu zvakawanda zve calcium, manganese, vitamini C, vitamini K, fiber, uye yose yakagadzirisa antioxidants.