Rhubarb root was most likely discovered 2,700 years ago and has been used for medical purposes by the Chinese for thousands of years.
In the 14th century, rhubarb grew momentum as a medical drug. Later, it arrived in Russia and was highly valued as it was strictly controlled by the Russian empire.
Rhubarb first came to the United States in the 1820s, when a famous botanist, John Bartram, planted seeds he received from Peter Collinson, a member of the Royal Society and an avid gardener.
Choose thick, firm stalks with no wrinkling or other signs of drying. Redder stalks are typically sweeter than greener stalks.
If there are leaves on the stalks, they should be fresh and unwilted.
Stems should be crisp, releasing sap when snapped.
Wrap fresh and in plastic, put it in the refrigerator, and don't wash it until you're ready to use it.
Up your vocab! Rhubarb can also be used to describe a heated discussion or controversy. I.e. We got into quite a rhubarb about how much sugar was necessary to add to the Strawberry-Rhubarb pie.
Significant amounts of carbohydrates, fiber as well as some potassium and vitamin C.
Trim and discard any leaves. Wash stalks just before using. Rhubarb is almost always cooked―usually with a good amount of sugar to tame its sour taste, similar to the way cranberries are prepared.
Rhubarb lends itself wonderfully to savoury dishes such as Moroccan Tanginess and Middle Eastern meat stews. teamed with sorrel and lentils.
It can be stewed, pureed, and is often paired with strawberries, apples.
Sweet spices like cinnamon, cardamom, nutmeg, and ginger complement rhubarb’s tang, as does vanilla. Maple syrup and honey are also wonderful compliments.
Increase skin health, help prevent cancer, optimize metabolism.
Protect against various cardiovascular conditions.
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