There are several species
Species that the Greeks report from ancient times, but the most famous rhubarb came to us from China via the silk route. Marco Polo describes it in this “world motto” in which he recounts his journey from Venice to China.
Rare for a long time, and rather medicinal, rhubarb first entered medicinal gardens, especially among the Franciscans, before making a gourmet debut under Louis XIV. It was the 19th century that really put it into the kitchen, and it was the English who were the first to make recipes from it.
In pies, compotes, jams…
– Credits: Lasse Kristensen Creative – n°: 98106664
Rhubarb is absolutely delicious in a pie, of course, with or without cream, but always a little sweet since it is quite acidic. You can of course make a succulent jam by adding 800 grams of brown sugar for 1 kg of rhubarb and a little lemon juice. You can also add orange. She is also very good considering. You can also use savory rhubarb too, especially to make a bed of rhubarb which lends itself perfectly to receiving a scallop. It can also be mixed with goat cheese for a savory tart.
Health side
Rhubarb is very rich in fiber which makes up most of its weight. It is therefore very good for transit, but its antioxidants and vitamin C are also good for protecting our heart and especially for fighting cholesterol.
Cooking is done with a few ingredients, like rhubarb, but it is also done with heart.