Estudio y análisis del Ruibarbo (Rheum rhabarbarum) para su aplicación en la elaboración de salsas, bebidas y postres.

Abstract

The purpose of this intervention project is to promote the organoleptic characteristics of rhubarb, which is a product of low consumption and practically unknown in Ecuador, and to make a gastronomic proposal applied in various culinary preparations of both salt and sweet. The methodology used in this project is qualitative, for which a documentary review was carried out, visits to establishments that cultivate the product within the country, in addition to interviewing professionals in the food field on the use of rhubarb currently in Ecuador. The first stage is focused on the background and origins of rhubarb, places where it is grown, advantages on the body, as well as current consumption trends. The second stage is based on publicizing the techniques that can be used for the processing of rhubarb and how to preserve it after harvest and post-production. The third stage presents to a panel of teachers of the gastronomy career various preparations with the use of rhubarb, where they evaluate and issue their suggestions and recommendations about the use of rhubarb in sauces, drinks and desserts. Finally, a gastronomic recipe book is presented, where the use of rhubarb in sauces, drinks and desserts can be evidenced, achieving an adequate balance of flavors and aromas in the gastronomic proposal.