A bit of history
Rhubarb is native to China and the first mention of its use dates back to 207 BC. It was introduced to Europe in the 16th century by Marco Polo who brought it to Italy on a trip to Asia. Until the beginning of the 18th century, it was used only for its medicinal properties and it was not until the first half of the 19th century that dessert recipes were published, mainly rhubarb pie. In fact, in relatively recent times, the pie has become so associated with rhubarb that the Americans have given it the name “pie-plant”.
Cooking
Rhubarb is at its best when picked in the spring. Only the stems are edible and they will keep for about a week in the refrigerator. Smaller stems do not need to be peeled, while larger more fibrous stalks are half peeled. To freeze, cut into 1/2-inch (1 cm) pieces ready to add for cooking and baking. The compote freezes well and is delicious mixed with plain yogurt. Rhubarb pairs well with caramel, ginger, orange, and strawberry.
