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Rhubarb


Rhubarb

Storage

Store Rhubarb in your refrigerator. It will keep for about a week.

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Origins and Culture

In Roman times, rhubarb grew along the banks of the river Rha, the ancient Roman name for the Volga. Back then, the region was considered barbarian territory. In one of those quaint, almost homey, turns in human history, rhubarb became known as 'rhubarb' because it came from the barbarian, Rha. It's indigenous to Asia, though. Apparently, the Mongolians and the Chinese used it for it medicinal qualities, as a laxative and an astringent.

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Nutritional and Medicinal Properties

Rhubarb is 95% water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. Rhubarb is a good local source of vitamin C, as well as dietary fiber. Since rhubarb is high in oxalates, you will want to avoid it if you are susceptible to kidney stones.

Rhubarb is known for its medicinal properties. It can be used as a laxative, antiphlogistic, and homeostatic in the treatment of constipation, diarrhea, jaundice, gastro-intestinal hemorrhage, menstrual disorders, conjunctivitis, traumatic injuries, superficial suppurative sores and ulcers. It is also applied externally for thermal burns.

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Basic Cooking Instructions

In the kitchen, rhubarb adds a zippy, distinctive signature to pies and tarts. When combined with strawberries, raspberries, apples, and other fruit, rhubarb's flavour only gets better. And it makes a terrific sauce for chicken, halibut and salmon. Rhubarb holds moisture well, too, so go ahead and add diced rhubarb to baked goods like muffins and quick breads - just as you would, say, with zucchini or banana.

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