Rhubarb

When rhubarb was introduced to Europe from Mongolia, it was grown along the river banks of what was then called the Rha but is now called the Volga. From northern Europe, rhubarb was taken south to Italy where the ancient Romans referred to the stalky plant as rha, since that was where it came from. Later, this name was expanded to rha barbarum—barbarum meaning barbarian—because the Romans tended to consider anything originating beyond the borders of their empire as barbaric. In time, this Latin name was shortened to rheubarbum, which was then adopted by French as rubarb before English borrowed it in the fifteenth century. In the sixteenth century, the h was reinserted in the name due to the influence of rheum, an alternate Latin name for the rhubarb plant, one used today as its scientific name. This rheum is not related to the rheum that means watery discharge, or to rheumatism, once thought to be caused by an excess of watery discharge in the body.

An extract made from the roots and rhizome of Rheum officinale, R. palmatum, and other species, used as a cathartic and astringent. It is high in oxalic acid. The stems are used as food.

A type of garden plant, originally a weed native to Asia, that is cultivated for its long, fleshy, pink stalks, is commonly known as “rhubarb.” These stalks are frequently cooked and sweetened to create a stewed fruit dessert, or are incorporated into pies, tarts, and other sweets. Additionally, rhubarb is often combined with other fruits to create unique and flavorful dessert options.

From a botanical perspective, rhubarb qualifies as a vegetable since it comprises the edible stalks of the plant. However, due to its common culinary usage as a cooked fruit, it is often categorized under the fruit classification. These stalks, ranging in color from green to red, are ideally harvested when young, typically during the spring and early summer seasons. Rhubarb’s delightful flavor is both pleasant and refreshing, particularly when cultivated from superior varieties. While it holds little nutritional value, it does contribute a modest amount of vitamin C to the diet. It is important to note that the leaves of the rhubarb plant should be discarded, as they are not suitable for consumption and can even be toxic if ingested.