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Rhubarb   
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Description |

Also known as: Chinese Rhubarb, pie plant

Rhubarb is a group of herbaceous perennial plants growing from short, thick rhizomes. It belongs to the genus Rheum in the family Polygonaceae. Rhubarb is grown primarily for its fleshy petioles, commonly known as rhubarb sticks or stalks.

The plant has triangular leaves with thick fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescence. The leaves of the plant are deadly poisonous. However, its root considered excellent by the Chinese for constipation and other unmentionable digestive troubles.

Rhubarb is popular with many people in a cooked and heavily sweetened form as part of a dessert. Traditionally,rhubarbis paired with things like strawberries or ginger, and abundantly sweetened. The result is a tart, sweet, complex flavor which is quite distinctive.

Rhubarb is a cool weather plant grown commercially in Poland, Russia and the United Kingdom, and on a very small scale in the United States. Icelanders enjoy eating rhubarb soup, Americans favor strawberry rhubarb pie.

Rhubarb is a relative of buckwheat and has an earthy and sour flavor.

Season of availability: It’s available during the springtime in the month of April-May. Hothouse, or strawberry, rhubarb appears in markets as early as January and continues to be stocked through April. Field-grown, or cherry, rhubarb begins to arrive in markets in March and can continue to arrive through the summer.

Scientific classification:

Kingdom : Plantae
(unranked) : Angiosperms
(unranked) : Eudicots
(unranked) : Core eudicots
Order : Caryophyllales
Family : Polygonaceae
Genus : Rheum
Species : R. rhabarbarum
Binomial name : Rheum rhabarbarum
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