I-Rhubarb iyitshalo segadi, esivela entwasahlobo phakathi kokuqala. Ngesikhathi esingaphandle, umzimba womuntu awuhlangabezi isikhathi esilula - ukunikezwa kwamavithamini kuya ekupheleni. Yilapho lapho kunenzuzo kakhulu kunama-pink kanye neziqu ezinomvuno obuhlaza. Abaningi bakholelwa ukuthi ukunambitheka okumnandi kwe-rhubarb kuyafana nokunambitheka kwezithelo ezincane zama-apula.
Umhlaba wezwe we-rhubarb yiNingizimu-East-Asia, ukulima okutshalwe eChina, kusukela lapho sekufike eYurophu. Kumele kuqashelwe ukuthi abaseYurophu bayakwazisa ngempela lesi sitshalo esingenakuzithoba, besisebenzisa ekwenzeni amasaladi, isobho, amasoso, ama- compotes , ama-jams. Ngamaqebelengwane e-rhubarb ngamapayipi bese wenza iwayini kuso. EYorkshire County, umkhosi waminyaka yonke uhlelekile, uzinikele kulolu sitshalo oluwusizo.
Ukusetshenziswa kwe-rhubarb
E-petioles ye-rhubarb yi-pectin, i-carotene, i-fiber, i-folic acid. Ngokusho kokuqukethwe kwamavithamini, lesi sitshalo sizophazamisa izitshalo ezifana nemiklabishi omhlophe, ukhukhamba. Ngaphezu kwalokho, kuyimithombo yezinto ezincane nezincane: i-magnesium, i-phosphorus, i-calcium ne-potassium. Njenge-antiseptic ne-anti-inflammatory agent, i-rhubarb emithini yomuthi isetshenziswa kabanzi. Kuyasiza ngamagundane ahlanzekile, amakhaza. Isetshenziswe njenge-laxative ne-diuretic, ebaluleke kakhulu kuma-dietetics.
Ukungafani kokusetshenziswa kwe-rhubarb
I-Rhubarb iyasiza kubantu abaningi, kepha ukugwema ukusetshenziswa kwayo kuyadingeka kubantu abane-acidity ephakeme yesisu nokuhlushwa kwesifo sohudo. Odokotela abancoma ukuthi badle i-rhubarb kubantu asebekhulile kanye ne-gout egulayo, njengoba iqukethe ama-acids afakwe ohlelweni lwethambo ngendlela yama-salts.
Ukwaziswa kuwo wonke umuntu: iziqu ze-rhubarb ziyithenda kuphela. Ama-petioles agxilile aqukethe i-oxalic acid, enomthelela omubi emzimbeni womuntu. Ikakhulukazi kuyingozi kubantu abane-cholelithiasis nezingane.
Ingabe abesifazana abajwayele izakhiwo eziwusizo zezitshalo, umbuzo uvela, yini ephekwe e-rhubarb? Sinikeza zokupheka ezimbili ezilula ze-jam.
Indlela yokupheka i-rhubarb jam?
Ukulungisa umuthi, kufanele uqale ulungise iziqu. Sika ngokucophelela i-petioles ngokucophelela kwekhasi elincanyana, ngaphandle kwalokho izingcezu ze-rhubarb zizoqina. Sika iziqu zibe yizicucu ezincane.
Uma ukupheka i-rhubarb kufanele kube nomthwalo wokukhetha izitsha - ngenxa yokuthi okuqukethwe okuphezulu kwama-acids akufanelanga ithusi ne-tinware, i-pan enameled iyakufaneleka kakhulu.
Jamu kusuka ku-rhubarb
Izithako:
- ushukela - 1 kg;
- rhubarb - 1 kg.
Ukulungiselela
Ama-cubes we-rhubarb, afaka esitsheni, agcwalise ushukela, ushiye ukuze uvumele ijusi. Ngemuva kwamahora angaba ngu-24, faka okuqukethwe emlilweni. Lindela ngamathumba, uvuselele ukuphuza kancane, emva kokugaya kuphekwe, pheka imizuzu engu-15. Kulula ukudla okumnandi ngezimbiza ezinenzalo.
Jamu nge-rhubarb nobhanana
Izithako:
- ibhanana - 0,5 kg;
- ushukela - 1 kg;
- rhubarb - 1 kg.
Ukulungiselela
I-rhubarb, uthathe izicucu, ushukela, emva kwamahora amabili engeza ubhanana oqoshiwe onama-mugs amancane kakhulu. Letha emathunjini bese ubamba imizuzu engu-10.
I-rhubarb ethosiwe ngamaphayi
Ungakwazi ukupheka izidlo ezimnandi, uthathe njengesisekelo ukugxila kwe-rhubarb. AmaMelika apheka i-dessert enhle kakhulu nge-rhubarb, izithelo ze-orange ezicatshangelwe, ama-walnuts achotshoziwe nesinci se-sinamoni.
Ukuvuna i-rhubarb
Ngaphezu kwalokho, i-rhubarb ingavunwa ngendlela ye-jelly, pastille, compote. Sinikeza iresiphi yokuvuna ubusika.
I-Rhubarb puree
Izithako:
- iziqu ze-rhubarb (ehlutshiwe) - 1 kg;
- ushukela - 650 g;
- amanzi - 2 l;
- I-sachet 1 ye-gelatin.
Ukulungiselela
Geza iziqu isikhathi eside emanzini. Kule petioles elithambile, uthele ushukela, ubilise, ufake isinamoni noma i-vanillin. I-Gelatine ichithekile futhi ihlungiwe, hlanganisa nesiraphu. Ngemva kokusakaza ingxube phezu kwezimbiza, indawo endaweni epholile.