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Rhubarb is botanically recognized as Rheum rhabarbarum and is a member of the Polygonaceae family. The leaves of Rhubarb are toxic, but they are also bitter. It is believed that due to the amount needed to obtain a toxic effect, it will not be possible to eat it at this level. Needless to say, Revena leaves are not suitable for consumption.

Rhubarb stalks are the edible part of the plant. It grows like silverbeet with dark red stems, which are eaten in the form of sweet and salty foods. It is often assumed that rhubarb is a fruit because it is often used in sweet dishes, such as pies, jams and cakes, but rhubarb is actually vegetable – used in sweet dishes. The fruit is the part of the plant that contains the seeds, because it is the stem we eat from rhubarb, erroneously called its fruit.

In the summer, rhubarb grow in colder regions, but they can be grown throughout the year if grown in a greenhouse that is protected from cold and frost.

Historically, the first mention of rhubarb appears in China, where reports are dated over 2500 BC. Rhubarb first appeared in America in the early 1800s.

Rhubarb is a good source of vitamin C and contains calcium and fiber. It is a good source of vitamin A, vitamin K and vitamin E. Rhubarb also contains vitamins B – thiamine, riboflavin, niacin, vitamin B6, pantothenic acid and folic acid. Rhubarb is low in fat and contains magnesium, phosphorus, potassium, sodium, zinc, manganese, copper, iron, and sodium.

Rhubarb has many uses in sweet and savory dishes. It is usually mixed with other sweet foods like apple or fruit. Rhubarb has a bitter taste, which many consider unpleasant. When used alone, it is usually combined with sugar or honey to give it sweetness and aroma.

Rhubarb Pies with apple are common. The rhubarb can be stewed with an apple or any ingredient cooked separately and combined into a pie.

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