You are here: Home » Ingredient » Get the Facts on Rhubarb Get the Facts on Rhubarb Ingredient,Recipes http://relish.com/articles/get-the-facts-on-rhubarb/ by Candace FloydSeptember 5, 2012 Did you know in Medieval Europe rhubarb was more valuable than opium? Get more juicy facts (and recipes). Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/09/rhubarb_h_alt.jpg Share this: Pin ItEmailPrint Today, rhubarb (ROO-bahrb) is a plentiful, if underappreciated, herald of spring and summer—pawned off by fruitful gardeners as readily as zucchini. But that wasn’t always the case. In Medieval Europe, rhubarb was more valuable than precious spices like cinnamon and saffron. Even opium couldn’t compete with rhubarb’s lofty price. This leafy perennial (botanically a vegetable but classified as a fruit) is native to Asia and has stalks ranging from pink to ruby red. Chinese texts list rhubarb root as a medicinal as early as 2700 B.C.E. Depending on the dynasty, it was credited with curing maladies ranging from the plague to venereal disease. News of rhubarb’s powers reached Europe before the plant itself—hence the price at market. Rhubarb’s consumption as a food came slowly. Perhaps early cooks approached it greens first—a move that could have poisoned rhubarb’s reputation since leaves contain oxalic acid, a potentially toxic substance. Early English recipes for rhubarb pie show up in the early 1800s, roughly the same time sugar for sweetening the sour stalk became cheap and widely available. Today, rhubarb is so synonymous with pie, some people call it “pie plant.” Rhubarb is a cool season plant, in season from April through September. It is not easily grown in the Southern United States. In Northern climates, however, it thrives, and those with a bumper crop might explore rhubarb’s savory side. Rhubarb makes intriguing chutneys and salsas, and mixologists shake things up with rhubarb cocktails. Cooking softens rhubarb’s fibrous nature, but a long maceration in honey can produce a sweet and crunchy compote. One pound of rhubarb equals about 3 cups chopped, or 2 cups cooked. When buying rhubarb, look for long, firm, bright red stalks. For our favorite recipes, check out the selection below. —By Jo Marshall, a food writer in Deephaven, Minn. Share this: Pin ItEmailPrint Nutty Rhubarb Muffins A moist muffin, topped with sweet brown sugar, cinnamon, and nuts for a sweet crunch Our Favorite Rhubarb Pie A sweet, unexpected and sublimely easy strawberry rhubarb pie recipe for spring. Berry-Rhubarb Smoothie Rhubarb and strawberries combine in this quick-and-easy low-calorie smoothie. Rhubarb Cream Pie Seven ingredients combine for a flaky crusted, ice cream topped pie. Rhubarb-Applesauce Muffins Two fruits combine in one easy muffin. Blueberry Rhubarb Pie Sweet Blueberries and tart rhubarb combine in this perfectly sweet spring pie. Crusty Rhubarb Pie Put the spring rhubarb harvest to tasty use in this sweet pie.