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 Rhubarb
(Rheum rhabarbarum). It is traditional in Newfoundland
to use rhubarb as a pickle as well as a jam or pie filling.
Rhubarb originates from Asia over 2000 years ago. This vegetable's
wild habitat is the mountains of the Western and North-western
provinces of China and adjoining Tibet. Initially cultivated
for its medicinal qualities, it was not until the 18th century
that it was grown for culinary purposes. Rhubarb has blunt
smooth leaves and white flowers. Its large thick roots are
reddish-brown on the outside, yellowish within, and run
deep
into the ground. The jointed, purplish stems grow 2 to 3
feet high. Rhubarb is rich in vitamin C, dietary fibre,
and calcium. It is low in sodium and a good source of potassium.
Our rhubarb is organically grown and fertilized with kelp
harvested from the sea.
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