Rhubarb is often mistaken for fruit because of its use in sweet dishes. In fact, it is a vegetable and belongs to the same family as buckwheat and sorrel, writes Noorderland.
Its role in cooking developed relatively late. In China, the plant had been grown for thousands of years, mainly for medicinal use.
The roots were believed to have healing effects.
In Europe, rhubarb became more popular in the nineteenth century.
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English growers developed the thick stalks that are still used today.
Before that, it was seen as a simple food, often served with heavy meals.
Chemical properties
There is an important difference between the parts of the plant.
The stalks are safe to eat, but the leaves are toxic because they contain high levels of oxalic acid. This makes them dangerous for both humans and animals.
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The same substance also explains the sour taste of rhubarb. In the past, people tried to reduce this acidity by adding chalk during cooking.
Today, boiling the stalks for a short time is a more common method.
Even though the leaves are poisonous, they can still be useful. Gardeners use them as natural fertiliser or mulch.
Agricultural diversity
Rhubarb comes in many different varieties. In the past, there were hundreds of types, though fewer remain today.
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Growers still maintain a wide selection with different colours and flavours.
The colour of the stalk can indicate taste. Redder stalks are usually sweeter, while lighter ones are milder and may need less sugar.
Rhubarb is not just a simple ingredient, but a plant with a rich history, distinct chemistry, and wide variation.
Sources: Noorderland.
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