Rhubarb minced meat

1 serving


Rhubarb stems are washed with warm water, skin is cleaned from their thickened ends and external fibres are removed. Minced meat can be prepared in a variety of ways. The first way: the purified rhubarb stems are cut into small cubes, added sugar, aromatics and, stirring with a spatula, brought to a boil, then cooled and used. Second method: chopped rhubarb is mixed with sugar and aromatic substances. Leave for a day for impregnation with sugar, mix from time to time, then fold over a colander or sieve. The resulting sweet rhubarb is used as minced meat, and juice is used for soaking products or for jelly. The third method: chopped rhubarb is mixed with sugar, aromatics and without cooking is used as a filling for pies and pies.