Green rhubarb

History and origin

Originally from Asia, rhubarb has been known in Europe for a long time, but it was not consumed there until the 18th century. Its name comes from the Latin reuburbarum, meaning “barbarian root”, because it was once prized only by foreign peoples. Marco Polo brought it back from Asia in the 16th century, and it was then valued for its curative properties, particularly against venereal diseases. It was the English who introduced it to Europe as a food, and France began to cultivate it in the 19th century. Today, rhubarb is used in many desserts.

Variety and cultivation

Rhubarb, a hardy plant, produces edible stems that can reach 1 m, while its leaves are toxic. It grows in temperate climates with moist soil. The harvest, by hand, lasts from April to September. Popular varieties: Victoria, Goliath (green stems) but there are also varieties with red stems: Canada Red, Mac Donald.

Did you know?

Rhubarb was officially classified as a fruit by the New York Customs Department in 1947, due to its sweet use.