What is rhubarb?

Rhubarb *Rheum rhabarbarum*) is a perennial plant grown for its edible stalks. It is commonly used as an ingredient in pies, tarts, and other desserts, but can also be used in savory dishes.

Rhubarb is a member of the buckwheat family, and is native to Siberia and China. It was first cultivated in England in the 17th century, and has since become a popular garden vegetable in many parts of the world.

The rhubarb plant has large, heart-shaped leaves that can grow up to 2 feet long. The stalks are typically red or pink in color, and can be up to 1 inch in diameter. The flavor of rhubarb is tart and acidic, and it is often sweetened before eating.

Rhubarb is a good source of vitamins A, C, and K. It is also a good source of dietary fiber, and contains small amounts of other minerals, such as calcium, iron, and magnesium.

Rhubarb can be eaten fresh, cooked, or dried. Fresh rhubarb is typically used in pies, tarts, and other desserts. Cooked rhubarb can be used in sauces, jams, jellies, and wines. Dried rhubarb can be used as a tea or in baking.

Rhubarb is a versatile plant that can be used in a variety of ways. It is a healthy and nutritious vegetable that can be enjoyed by people of all ages.