Rhubarb stems are a very rare plant that is rarely found in vegetables. The English name is rhubarb. I have seen some English recipes used to make desserts, but I have never tried it. Try it this time, try it. Rhubarb Chinese is called rhubarb, and the roots of two rhubarb species in China are used to make Chinese medicine. Chinese medicine believes that: the rhubarb taste returns to the classics: bitter, cold. Return to the spleen, stomach, large intestine, liver, heart. Its effects include diarrhea, diarrhea, hemostasis, detoxification, blood stasis, diarrhea and dampness.
Cut the rhubarb stems into small pieces and wash them.
Add sugar and water, tanning for about 10 minutes in the pot, to the rotten
After the ceasefire, squeeze into the lemon juice, stir evenly, let cool
If there is a stirrer, stir it with a blender. However, after the boiled rhubarb stems are all, it is not necessary
Leave the liquid cool and take it to the ice. Take it out when it is half frozen. (It’s a little oversized with a blender. I think it’s enough to use a manual egg beater.)
So if you freeze it, you can break it three or four times. Let it settle, you can serve it.
If you do this well, you may be sour because there is lemon, and the rhubarb stem itself is not sweet, but it is sour. More sugar can be considered. I added a caramel sauce on the sand ice (caramel sauce, thin T.T) and then eat it. It is also very important that if you want to break with a blender at first, it is very difficult. Because its fiber is very hard and thick. However, it is especially fast and particularly thorough when it is boiled in water. It’s easy to cook after you cook it!