1. More costly than saffron
Starting in the 10th century, rhubarb was among the many Asian products exported to Europe via the silk road. Given the high transportation costs at the time, it was more expensive than other desired products, like cinnamon, saffron and opium. It was only in the 19th century that rhubarb started being used in desserts and wine production.
2. Fruit or vegetable?
Appreciated for its hardiness and the fact that it’s easy to grow, and that it has both sweet and tart flavours, this plant is considered a vegetable, botanically speaking. But it’s often referred to as a fruit, given its fruity taste and its popularity in dessert recipes, like pies, jams and compotes.
3. Royal namesake
There are many varieties of rhubarb, which are divided into two categories: red stemmed and green stemmed. Those looking to grow them usually turn to the former, which are the most popular among local gardeners. Among these, you’ll find Canada Red and MacDonald, as well as Victoria, a variety that was introduced in 1837 and named in honour of Queen Victoria, which led to the widespread popularity of this edible plant among the British.
4. A taste of summer
You can find rhubarb in grocery stores and farmers markets from the end of May until mid-September. When looking at the stalks, choose ones that are crisp, without any soft or bruised parts. Take note that the leaves contain oxalic acid, a chemical compound that can irritate the stomach and lead to food poisoning if consumed in large amounts. Rhubarb can be stored for four days in the refrigerator. If you want to enjoy this seasonal flavour all year long, you can cut the stalks into pieces and freeze them in an airtight freezer bag for up to one year.
5. Generous rhubarb
Not only does it boast laxative properties, this herbaceous plant contains calcium and is a good source of vitamin K, two nutrients that promote bone health and proper brain function. Rhubarb is also a source of vitamin C and manganese.
Want to cook with rhubarb? Try using it in the following recipes: