STYLE

Hothouse rhubarb has more delicate flavour than more robust field variety

05/21/2012 10:00 EDT | Updated 07/21/2012 05:12 EDT
Here are some facts about rhubarb:

— Hothouse-grown rhubarb is lighter in colour and more delicate in flavour than the sturdy, assertive deep-red field rhubarb.

— Until the early 19th century, rhubarb was viewed mostly as a medicinal plant for its laxative properties.

— Rhubarb is high in potassium.

— Rhubarb wine is popular in Italy.

— Leaves left on harvested stalks draw moisture from the stalks, causing them to wilt.

— Wrapped in plastic, stalks can be stored in the refrigerator for up to two days.

— Ginger and cinnamon both complement rhubarb in beverages, pie fillings, jams, tarts, purees, etc.

Source: Rosy Rhubarb Festival, Shedden, Ont.

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