I can still remember the pie that was my grandmother’s rules of the rhubarb. We called her Grandma’s pie and we barely waited for spring to this plant is ripe for the picking and the grandmother of us cheer their succulent cake.
Rhubarb is a plant that is a bit of a forgotten but slowly returns to our gardens and in our kitchen. Stem reaped the first year, rather than only at the two-year-old plants. The leaves are not used in the diet because they are poisonous.
Rhubarb is one of the least kaloričnih of vegetables; 100 grams of fresh stalks has only 21 of the calorie. Has a positive effect on the digestive system of humans, and studies have shown favorable gastrointestinal function, reduce bloating and increase tolerance to food. This special plant also has the expressed antioxidative and anti-inflammatory properties, and along with vitamin C, such properties give her antioxidants such as lycopene and antocijanina which have a positive effect on the health of the heart and the eyes, and thereby strengthen the immune system. This year, and nature has given to me and a lot of Rhubarb Strawberry. I decided to make a more modern and healthier version of Grandma’s pies and I loved the flavor. Pie is juicy, citrusy and sweet blend of Strawberry and rhubarb has proved to be perfect. I served it with Greek yogurt. Folks were enthusiastic, and the pie is gone for the moment.