Rhubarb – recipes for everyone!

Rhubarb is a plant that you either love or hate :)

It is one of the early spring vegetables. Yes, yes, rhubarb is considered a vegetable. Only in the United States, I believe, is it considered a fruit.

Rhubarb is a source of vitamins A, C, E, as well as potassium, folic acid, and fiber. Rhubarb contains a lot of harmful oxalic acid, so people suffering from kidney disease and rheumatism should not eat it. Rhubarb is also not recommended for men with low testosterone levels, pregnant women, and breastfeeding mothers.

Rhubarb has a characteristic tart, astringent taste and is pink, red, or green. The redder the rhubarb, the sweeter the taste (source: Poradnik Zdrowie).

I personally really like this vegetable. In childhood, we ate it raw, dipping it in a bowl of sugar.

In spring, as soon as it appears, I bake cakes with it – simple sponge cakes, or quick oil cakes. Rhubarb tarts and even cheesecakes also taste great.

You can even make curd from rhubarb and fill choux pastries with it :)

And my children absolutely love rhubarb lemonade!

Be sure to try my rhubarb recipes.