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Sweet-sour rhubarb

Writer's picture: Kata CsehekKata Csehek

Both are super simple to make (I cook only easy meals)

Rhubarb is used to come to Europe through the Silk Road for the price of saffron or cinnamon.

It has detoxifying, laxative, anti-oxidant, anti-inflammatory and anti-bacterial properties. And what I find the most interesting is that they used to use rhubarb to shrink and constrict tissues like hemmorroids or large pores. It's also a tyrosinase inhibitor that brightens hyperpigmentation of the skin. It has high fibre content, Vitamin C, A, K, Calcium, Potassium, Manganese, Magnesium and Beta-carotene.


Rhubarb jam

If you like raisins in the jam start with soaking the raisins to be able to wash them properly. After washing the rhubarb sticks just hold 3-4 sticks together and slice them half cm thick. Melt the butter in a sauce pan or warm up the oil (this takes a mere second, don't burn it!), and add the rhubarb slices with a lid. After 5-6 minutes check. When they start watering, add the spices, the beetroot powder and after rinsing the raisons, the raisons. If you sweeten it with sugar add it here, too. Mix it all well. The longer you cook it, the mushier it will become. When you arrived to the structure you prefer, switch the fire off. If you sweeten it with honey add the honey when it starts cooling down in order to preserve its beneficial features.

Ingredients for a small pot:

  • 4 rhubarb sticks

  • 1 generous tbsp butter/coconut fat, fat or olive oil

  • 1 coffee spoon ground cinnamon

  • 1 coffee spoon ground turmeric

  • 1 tbsp dried beetroot powder to give its redish colour. Otherwise it will be brownish. Tastewise it's the same though.

  • 2 tbsp raisins

  • 4 tbsp sugar or honey



Rhubarb cake

If you like raisins or dried cranberry in the cake start with soaking them to be able to wash them properly. After washing the rhubarb sticks just hold 3-4 sticks together and slice them half cm thick. In a ball mix the egg yolk with most of the sugar well, add the cinnamon, the sodium bicarbonate, the flour and the raisins afer rinsing them off. Beat up the egg white with 1 tbsp sugar and mix it into the dough. Mix in the ground sunflower seeds, and now poor the beetroot powder to one spot in the mix and stir it just roughly once, so in some places there will be more and will be missing in others to create the effect of red rhubarb skin.

Warm up the oven to 175C.

Apply a thin layer of butter or oil to your tray, poor the rhubarb slices in an equal distribution on the bottom and poor the dough mixture on the top so everywhere it covers.

Ingredients for a thin cake:

  • 8 rhubarb sticks

  • butter/coconut fat, fat or olive oil to butter the tray

  • 4 eggs

  • 1 cup sugar

  • 1 tsp ground cinnamon

  • 1/2 cup sunflower seed

  • 1/2 cup flour

  • 1 tbsp dried beetroot powder to give its redish colour. Otherwise it will be brownish. Tastewise it's the same though.

  • 1 coffee spoon sodium bicarbonate (not the same as baking powder)

  • 2 tbsp raisins or dried cranberry (also for decoration when serving)


Enjoy!





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