This vegetable belongs to the polygonaceae family. It is a garden plant that is grown as a vegetable, as well as a decorative plant, due to the beauty that its large leaves provide. There are numerous varieties of rhubarb on five continents. Its flavor is, at the same time, very soft and aromatic. The plant is also well known for its medicinal properties. It is made up of a succession of roots, from which reddish-green stems emerge that can be used in their entirety.

Rhubarb originates from Tibet. Currently, its cultivation is common in most European countries, with China being the most important producer in the world.    

Rhubarb provides protein, carbohydrates, fiber, iron, calcium, and vitamin C.    

Rhubarb is consumed cooked in the same way as asparagus. However, its main culinary use is in the preparation of sauces, jams, desserts and cakes, very popular in northern European countries.  

Rhubarb is preserved in perfect conditions in the refrigerator.