The redder the stem, the sweeter the rhubarb!


The consumption of rhubarb, as either food or medicine, has ancient origins. The Chinese started to use it in 2700 b.C. Rhubarb is a tall herbaceous plant, broad-leafed and green, with a red stem with a rhizome from which you can extract a substance with medicinal properties (this have digestive an laxative effects). Rhubarb, as a food, spread during the period of European expansion, especially in the Anglo-Saxon cultures (XVIII century).

Cook it

Rhubarb is an ingredient widely used in traditional recipes of English speaking countries. Rhubarb is rarely consumated raw, and due to its sour taste is has to be compensated with a significant amount of sugar. It’s used mainly in the preparation of cakes and pies – rhubarb pie is a typical british dish – but it can also be used to prepare savoury dishes too! Rhubarb jelly and jam are also very popular. This plant can also be used to prepare liquors due to its sour and bitter taste.

Did you Know that

Rhubarb has always been known for its healthy properties since ancient times. Rich in minerals, it contains many vitamins and betacarotene. It can be beneficial in many ways: it prevents tumors, it is antiseptic, antispasmodic, diuretic, soothing and invigorating.