- Rheum rhabarbarum is the Latin name for rhubarb – in Polish it is rabarbar.
- It is a plant that has its origins in China, Mongolia & Siberia – its roots survive the cold!
- Rhubarb roots have been used in Chinese medicine for thousands of years.
- The plant arrived in Europe via Venice in the 14th century having been brought from China along the Silk Road.
- The leaves are poisonous to humans as they contain large quantities of oxalic acid and other toxins.
- The stems however can be eaten safely, although they do contain a little oxalic acid but their tartness is due mainly to malic acid which is also found in sour green apples.
- Rhubarb stems were first eaten in England in the 17th century.
- In 1820 the rhubarb plant was taken over to the USA.
- I live in West Yorkshire – just outside what is called the Rhubarb Triangle of Wakefield, Leeds & Morley – where rhubarb is grown in forcing sheds (in darkness) on a commercial scale.
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- I have rhubarb growing in my garden.
- The rhubarb is springing up and I have been looking for new recipes for it.
- So far I have found several new recipes, which I will be trying out soon.
- I thought I would look at recipes I have already posted and there are quite a few.
- This post show links to recipes I have already posted.
- It will save you searching.
- Cake with Rhubarb
- Cheesecake with Rhubarb
- Easy Rhubarb Cake
- Meringue Cake with Rhubarb
- Placek with Rhubarb & Meringue
- Pleśniak with RhubarPork with Rhuba
- Pork with Rhubarb
- Rhubarb Cake
- Rhubarb & Custard Cake
- Rhubarb & Date Cake
- Rhubarb Soup – 1
- Rhubarb Soup – 2
- Rhubarb Yeast Buns
Journey From A Polish Kitchen 