Did you know?
Rhubarb is easy for even beginner gardeners to grow, as it is extremely hardy and virtually impossible to kill!
Test kitchen tips
The colour of the stalk is indicative of its flavour — the darker the red, the sweeter the rhubarb.
The word ‘rhubarb’ comes from the Greek word Rha, an ancient name for the Volga River in Russia where rhubarb was widely grown, and the Latin word barbarum, which means non-Roman, foreign or strange. This became rheubarbarum and, later, rhubarb.
For most of its history, rhubarb was consumed as a medicine, rather than a food, and was especially well-regarded as a common cure for constipation and stomach upsets.
Reap the benefits
Rhubarb contains significant levels of calcium, but in a form, the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins
K and C, potassium and manganese, as well as other vitamins and minerals. Although naturally low in calories, rhubarb requires sweetening to some degree in order to become palatable for most people, and the added sugar means it’s best enjoyed in moderation.