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Difference between revisions of "Rheum rhabarbarum - Rhubarb"
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Revision as of 12:43, 13 January 2017
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large poisonous leaves that are somewhat triangular, with long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.
In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery) with a strong, tart taste. Although rhubarb is not a true fruit, in the kitchen it is usually prepared as if it were.[1] Most commonly, the stalks are cooked with sugar and used in pies, crumbles and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.
Uses
- Rhubarb is grown primarily for its fleshy stalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation.
- Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice to mimic the popular strawberry rhubarb pie.
- In traditional Chinese medicine, rhubarb roots have been used as a laxative for several millennia.[2]
