Every spring I start with hunting wonderful vegetable with a taste of ripe Antonovka, and this vegetable is rhubarb. But unfortunately, getting harder and harder to find grandmothers on the market, but in my childhood, rhubarb has always been, from spring to late autumn. And it only used stewed meat, baked pies, cooked compotes. put on this brew and is not yet ripe cabbage, the leaves are used for stuffed cabbage., cooked jams and preserves. In General I think that rhubarb is ideal for baking. Offer to bake mouth-watering scones in a sauce of rhubarb. This is a very tasty, simple in execution, delicious dessert