Rhubarb
From Wikipedia, the free encyclopedia
Rhubarb (Rheum
rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short,
thick rhizomes. It produces large
poisonous leavesthat are somewhat triangular, with long
fleshy edible stalks and small flowers grouped in large
compound leafy greenish-white to rose-redinflorescences.
In culinary use, fresh
raw leaf stalks (petioles) are crisp (similar to celery, although they do not
share the same family) with a strong, tart taste. Although rhubarb is not a
true fruit, in the kitchen it is
usually prepared as if it were.[1] Most commonly, the
stalks are cooked with sugar and used in
pies, crumbles and other desserts.
A number of varieties have been domesticated for human consumption, most of
which are recognised as Rheum x hybridum by
the Royal Horticultural Society.
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