Rhubarb is a member of the knotweed family and originally comes from the Himalayas and has only been cultivated in central Europe for about 200 years. The stalks are peeled, cooked and eaten after sugar has been added. The leaves are not used because of the high content of oxalic acid. Rhubarb may also be used well in jam, compote or other deserts. When stored in a moist cloth the stems will remain fresh for a couple of days.
Rhubarb is low in calories, but extremely rich in vitamin A and C together with mineral salts.
