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Rhubarb is originally from Asia, where it was used for centuries in traditional Chinese medicine as a cure for stomach aches and fevers. It was brought to Europe and the Americas in the 1600’s and soon became popular for its edible properties. Rhubarb is a perennial, meaning you do not have to plant from year to year, although it can only be harvested after the second growing season. Rhubarb is rich in antioxidants, vitamins, and minerals, offering an array of potential health benefits.

Rhubarb has long, colorful stalks, similar to that of celery, which can be eaten raw, or cooked to mellow its tartness. Although classified as a vegetable, rhubarb is often used like fruit in jams or pies. The strong tart taste pairs well with sweet fruits. Rhubarb also works in savory foods such as marinades or sauces.