History
The rhubarb plant dates all the way back to 2700 BC, originating in areas of Western China, Tibet, Mongolia, Siberia and surrounding countries. Although nowadays rhubarb is commonly eaten raw or used in recipes, it was originally used because of its medicinal properties. The dried rhubarb root acted as a mild astringent or remedy to induce vomiting for upset stomach. Not until the eighteenth century did adding rhubarb as an ingredient to recipes become popular. Rhubarb was finally introduced to the United States at the end of the eighteenth century. Now, most of the rhubarb crop is sold and packaged frozen for commercial or institutional use, and only 25% is sold raw.
It is interesting to note that rhubarb is actually a vegetable and not a fruit. Because of its tart flavor, it is usually added to pie recipes or consumed raw with sugar, honey, or fruit juice to tame the tartness and acidity. Rhubarb is very versatile and can add unique flavor to many foods. Try putting fresh or cooked rhubarb on top of frozen yogurt or in a yogurt parfait! Cooked rhubarb can also add great flavor on top of poultry or pork, and it is always great in a pies and muffins!
Selection / Storage / Preparation
Selection - Different varieties of rhubarb are available from January through most of the summer, but the juiciest and most tender stalks are available mostly during the spring months. Fresh rhubarb stalks will be flat and firm. Avoid purchasing stalks that lay limp or curled. If you have a choice between rhubarb that has been pulled from the ground versus cut, choose the pulled stalks, as they will not dry out as quickly. Sweet-tasting rhubarb stalks tend to be more reddish in color.
Storage - The best way to keep rhubarb fresh is to wrap it in plastic wrap and store in a refrigerator crisper for up to a week. Raw and cooked rhubarb can be kept frozen as well.
Preparation - To prepare rhubarb, begin by cutting off and discarding the leaves. Rhubarb leaves have dangerous levels of oxalate along with another unknown toxin, which are poisonous when ingested in large amounts. Next, the base of the stalk should be trimmed and the entire stalk rinsed with water. When cooking, use non-aluminum pans because of the high acidity of the rhubarb.
Adapted from Center for Disease Control and Prevention: 5 A Day Vegetable of the Month
Nutrition
Nutrient analysis of one 1/2 cup fresh rhubarb: calories: 13, fat: <1g, cholesterol: 0mg, protein: <1g, carbohydrate: 3g, fiber: 1g, sodium: 2mg