— 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.