Rhubarb is a delicacy that should be heated and its leaves should never be eaten.
Rhubarb pie is a classic. Mari Moilanen
Rhubarb is a spring and early summer plant that comes with many delicious jams, drinks and pastries.
Rhubarb is utilized by stems, never leaves because they are toxic. Raparbar’s leafy strokes are rich in anthraquinone and soluble oxalic acid, so they are not suitable for human or animal food.
If rhubarb leaves are used to cover the table, they are suitable for a vase or a roofing platform. For direct contact with food, that is, as a plate, they should not be used, reminded on the pages of the harvest calendar.
Do not eat rhubarb stalks as a raw. Mari Moilanen
It is not advisable to eat raw, as the stems contain oxalate in addition to the leaves. At worst, it can cause hypocalcaemia or kidney damage. First aid is given calcium -rich drinking and charcoal if the patient has enjoyed a magazine or a large piece of a piece.
Even the finger -thick stems can be collected, twisting off the base. The large stems are easily wooden.
The rhubarb stems remain in the refrigerator for a few days.
Easy rhubarb pie
4 eggs
4 dl of sugar
150 g melted butter
3 dl of milk
6 dlvehne flour
3 teaspoons of baking powder
5-10 dl rhubarb
cinnamon
sugar
1. Foam the eggs and sugar, add the flour-baking powder and butter milk mixture alternately.
2. Apply evenly on a pan lined with butter paper and add about ½ to 1cm sliced rhubarb.
3. Sprinkle a little sugar and cinnamon.
4. Bake at 200 degrees for about 30min.