Rhubarb

Rhubarb originally comes from the Himalayas. From the 11th century onwards, it was imported from Central Asia or China. It was cultivated in Russia in the 16th century. It then spread to other parts of Europe from the 18th century.
Its Latin name is ‘Rheum rhabarbarum’ and means ‘foreign, alien root’.
There are small differences in flavour. Green rhubarb has a stronger, more acidic flavour, red rhubarb has a milder and sweeter taste and seasonal rhubarb has a more intense flavour as it is harvested at the height of the season.

Rhubarb contains vitamin A, many B vitamins and is very rich in vitamin C. It also contains potassium, sodium, calcium, magnesium, phosphorus, sulphur and chloride.

It can be kept in the fridge for up to five days. The best way to do this is to wrap the stalks in a damp cloth.