Rhubarb - did you know?

Did you know that rhubarb is considered a vegetable? While the leaves are toxic, the stalks are used in pies and other foods for their tart flavor. Among species found in the wild, those most commonly used in cooking are the garden rhubarb and the so-called false rhubarb, which is actually a true rhubarb.

The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians; particularly, the tribes of the Gobi Desert. The use of rhubarb stems as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people, and reaching a peak between the 20th century's two world wars. Rhubarb first came to America in the 1820s, entering the country in Maine and Massachusetts and moving westwards with the European American settlers.

The colour of the rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green. Rhubarb stalks are poetically described as crimson stalks. The colour is not related to its suitability for cooking. The green-stalked rhubarb is more robust and has a higher yield, but the red-coloured stalks are much more popular with consumers.

Although beautiful, the only other attention required is to cut off flower heads which may appear in early spring as the new rhubarb stalks emerge. Do this as soon as possible - if the flower head is left to grow and set seed, the plant will never fully recover to good strength.