Rhubarb

Rhubarb Record from Hot Sauce Survey

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Ingredient NameRhubarb
Ingredient Type Vegetable
Wikipedia SummaryRhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. However, modern rhubarb cultivars are tetraploids with 2n = 44, in contrast to 2n = 22 for the wild species.Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness.The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green. In the United States the common usage of rhubarb in pies has led to it being nicknamed ‘pie plant’, by which it is referred to in many 19th century US cookbooks.
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Recipes Using This (1)
Manufacturers Using This (1)
Ingredients Used With This Ingredient (9)
Peppers Used With This Ingredient (3)
Date Added1 Year Ago
Date Last Updated1 Year Ago
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