Rhubarb is a plant that produces large leaves that are somewhat triangular, with long fleshy stalks and small flowers. The fresh raw leaf stalks are crisp with a strong, tart taste (Wikipedia, nd).
Rhubarb allergies, in particular, may be difficult to detect due to sporadic consumption or occupational exposure that includes many other plant-based foods. In the event of an allergic reaction after consuming rhubarb, contact your allergist (Livestrong, 2015).
Rhubarb is grown primarily for its fleshy stalks, technically known as petioles. The use of rhubarb stems as food is a relatively recent innovation. This usage was first recorded in 17th-century England after affordable sugar became available to common people, and reached a peak between the 20th century’s two world wars.
Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice to mimic the popular strawberry rhubarb pie (Wikipedia, nd).
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