Rhubarb
Rhubarb is a perennial plant that grows from thick, short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences.
The plant is indigenous to Asia, but is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks. These can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar or used as filling for pies, tarts, and crumbles.
During the winter it disappears completely and begins to grow in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.
The plant occurs in at least four species. Those most commonly used in cooking are the Garden Rhubarb (R. rhabarbarum) and R. rhaponticum, which though a true rhubarb bears the common name False Rhubarb.
The drug rheum is prepared from the rhizomes and roots of another species, R. officinale or Medicinal Rhubarb. This species is also native to Asia, as is the Chinese Rhubarb (R. palmatum).
Rhubarb is used as a strong cathartic and for its tonic effect on the mucous membranes of the nasal cavity.
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Famous pairs | List of famous pairs | List of food pairs | List of fruit | List of fruits | List of vegetables
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