Rhubarb is a perennial vegetable commonly treated as a fruit in culinary contexts due to its tart flavor. It is known for its long, fleshy stalks, typically red or pink, though they can also be green depending on the variety. The plant’s broad green leaves are toxic due to high oxalic acid content and should not be consumed.
Characteristics:
- Scientific Name: Rheum rhabarbarum or Rheum x hybridum.
- Family: Polygonaceae, related to buckwheat and sorrel.
- Origin: Rhubarb is believed to have originated in Asia, particularly in regions near Siberia, and has been cultivated for thousands of years.
Interesting Facts About Rhubarb:
- Introduction to Europe: Rhubarb entered Europe during the Renaissance, becoming a luxury item due to its rarity and medicinal value. Its cost often surpassed that of cinnamon and saffron, underlining its significance in early apothecaries
- Arrival in North America: Rhubarb was introduced to the United States in the 18th century, quickly gaining popularity as a garden crop and a key ingredient in pies and other desserts
- Culinary Classification: In the U.S., rhubarb is legally classified as a fruit for trade and culinary purposes despite being botanically a vegetable. This classification reflects its common use in sweet dishes
- Toxicity of Leaves: The leaves of rhubarb contain oxalic acid and anthraquinone glycosides, which are harmful to both humans and animals. These compounds can cause kidney stones, vomiting, and, in extreme cases, poisoning
- Wartime Utility: During World War II, rhubarb was promoted as a substitute for fruits that were rationed. Its ability to grow in cooler climates made it an accessible option for dessert recipes
- Color Variations: The color of rhubarb stalks can range from green to deep red, with red varieties often favored for their vibrant appearance in recipes. However, the color doesn’t necessarily correlate with sweetness
- Health Benefits: Rhubarb is a nutrient-dense plant, offering high levels of dietary fiber, vitamin K, and calcium. It also contains polyphenols that may have anti-inflammatory and anticancer properties
- Taste Profile: Rhubarb’s natural tartness is balanced by adding sugar or sweet fruits like strawberries, which create a harmonious flavor profile in various recipes
- “Pie Plant” Identity: Its use in pies earned rhubarb the nickname “pie plant” in the United States, emphasizing its cultural significance in American desserts
- Historical Use of Leaves: In addition to culinary applications, rhubarb leaves were used to polish pots and pans, demonstrating their practical utility beyond food
- Etymology: The name “rhubarb” originates from the Latin rhababarum, meaning “root of the barbarians.” This reflects its association with regions outside the Roman Empire
- Medicinal Roots: Historically, rhubarb root was as valued as gold for its medicinal properties, particularly in Asia and Europe. It was used to cleanse the liver and relieve constipation
- Festivals and Celebrations: Rhubarb festivals, such as the annual event in Sumner, Washington, celebrate the plant’s cultural and culinary importance with dishes, activities, and contests
- Shelf Life: Fresh rhubarb lasts up to two weeks in the refrigerator, while frozen rhubarb retains its quality for up to a year. Drying is another preservation method
- Dehydration Tips: Rhubarb can be dried in a dehydrator or oven and stored in airtight containers. This method extends its usability in recipes like teas and snacks
- Low-Calorie Option: A cup of cooked rhubarb has only 42 calories, making it a popular choice for low-calorie diets
- Keto Compatibility: Rhubarb is keto-friendly due to its low carbohydrate content, making it a suitable addition to ketogenic meal plans
- Toxicity to Pets: Rhubarb leaves are highly toxic to pets, particularly dogs. Symptoms of ingestion include vomiting, diarrhea, and difficulty breathing
- Historic Value: In the 18th century, rhubarb was so valuable in Europe that it was worth more than cinnamon or saffron, underlining its status as a luxury good
- Raw Consumption: While rhubarb can be eaten raw, its tough texture and tart flavor often lead people to prefer it cooked
- Popular Cooking Techniques: Rhubarb is frequently baked, stewed, or boiled with sugar. Microwaving is a quick alternative for softening its stalks
- Beverage Innovations: Rhubarb has been used to create wines, liqueurs, and other beverages, showcasing its adaptability beyond solid dishes
- Gardening Care: Removing flower stalks allows rhubarb plants to focus their energy on producing more edible stalks rather than seeds
- Poisoning Incidents: Historical food shortages led to documented poisonings from rhubarb leaves, reinforcing warnings about their toxicity
- Literary and Cultural References: Rhubarb has appeared in various literary and cultural contexts, symbolizing resilience and adaptability due to its hardy nature