The Joy of Rhubarb
Rhubarb, a wide-leaf plant with red stocks, came to American from Europe between1790 and 1800. A Maine farmer introduced rhubarb to Massachusetts around 1822. The plant originated in China more than 2000 years ago and was highly sought after for its medical benefits. Not until the 18th century was rhubarb cultivated for culinary purposes in Europe and America. Rhubarb is a vegetable rich in vitamin C and dietary fiber. It is commonly used in pie fillings and fruit compote served over ice cream or cake.
The rhubarb plant is a perennial and may be cut in the spring through the fall. To ensure continued growth of the red stocks (vegetable), the flower and seed stalks should be cut soon after they have bloomed. Curiously enough, the upper part of the stock is considered poisonous until the flowering starts. The leaves themselves are always poisonous. To be on the safe side, wait until the plant has flowered before cutting it to use in desserts, and use the reddest part of the stock.
Thousands of years ago rhubarb was used for medical treatments. Medicine men of China prescribed rhubarb root to Empires for numerous ailments. It was considered a potent drug to be taken in great moderation. One ruler of China attempted to commit suicide by consuming large quantities of rhubarb.
Today it may be used as a laxative, in the treatment of jaundice, gastro and menstrual disorders, conjunctivitis, traumatic injuries, superficial superlative sores, and ulcers. It can also be applied externally to thermal burns. In addition, it aids in digestive activity from the first bite. Its strong tangy bitter attribute stimulates the taste buds and gives the oral cavity a sense of cleansing, preparing it to taste the anticipated food. The bottom line is that research indications that rhubarb has numerous health benefits.
Believe it or not, rhubarb has uses other than culinary and medical. It can be used to clean pots and pans, to create hair color for light or golden brown, as an insecticide, paint and paper. You may investigate these uses on your own, but most prefer to use rhubarb for desserts.
The tangy flavor of rhubarb allows it to be mixed with several other fruits. The traditional combination is strawberry and rhubarb. Other recipes combine mango with rhubarb. Just about any fruit would do well. The combinations are endless and worth a try.
Rhubarb Plant
Rhubarb Pie