The fascinating world of rhubarb: varieties, history and medicinal uses

1. Introduction
2. The history of rhubarb
3. Different varieties of rhubarb
4. Culinary applications of rhubarb
5. Medicinal use of rhubarb
6. Growing and caring for rhubarb

You can find our rhubarb seeds here!

1. introduction

Rhubarb, known for its sour taste and often used in sweet dishes, is at the center of a fascinating journey of discovery. This knotweed plant, botanically classified as a vegetable, has a taste reminiscent of apple and lemon. Rhubarb is particularly popular in Austria, where it is used in cakes, compotes, jams, casseroles and juices. The red stalks, the redder the sweeter, are cut, cooked with a little sugar and form the basis for countless recipes

We delve into the world of rhubarb, explore its varieties, look at its long history and reveal its medicinal uses. From culinary delights such as strawberry rhubarb jam to practical tips on growing, harvesting, cutting and freezing rhubarb, you'll find everything you need to know about this versatile plant in this article. Discover the endless possibilities of rhubarb recipes that this unique flavor carrier brings with it.

2. the history of rhubarb

Rhubarb, with the botanical name Rheum rhabarbarumThe name "Himalaya" originates from the Himalayas and was already valued for its roots in medieval Arabic and European medicine. The name Rheum rhabarbarum is derived from the Middle Latin word rheubarbarum which means a foreign root: rheumatism for root and barbarus for foreign, alien. This plant has a long history of use both as food and in medicine.

Origins and early use

Rhubarb was originally brought to Europe by the Arabs, not for its sour stalks, but as a medicine. The medicinal properties were attributed to the roots, which were used as a laxative and to treat constipation and diarrhea. This use as a medicinal plant marked the beginnings of rhubarb in Europe.

Commercial cultivation and trade

The first commercial cultivation of rhubarb in Germany began in 1848. In the 19th century, rhubarb experienced a renaissance as a vegetable, which was encouraged by the increased availability of sugar. The cultivation of rhubarb reached its peak until the Second World War. During the early modern period, there was global competition for the valuable Chinese rhubarb roots, in which the Russian Tsar and the English East India Company were involved.

Scientific classification and species diversity

The botanical name for rhubarb, Rheumatismbelongs to the Polygonaceae family and is native to Asia. The genus Rheumatism comprises around 60 species, most of which are found in the mountainous and desert regions of the Qinghai-Tibet Plateau and neighboring areas in China. The English term "rhubarb" is derived from the Latin rhabarbarum which originally referred to a rhubarb-like plant from the region of the river Rha (the Volga) in Russia.

Decline and rediscovery

The demand for rhubarb as a medicine declined at the end of the 18th century, but its use as a food source increased as people began to consume it as a vegetable with sugar, giving it an association with acidity and fruitiness. This marks a significant change in the perception and use of rhubarb over time.

3. different varieties of rhubarb

Lubera® has developed an impressive variety of new rhubarb varieties using innovative breeding methods. Open pollination and crosses between genetically different rhubarb varieties have resulted in numerous new types. After several years of selection, a trial with over 100 selections was planted in October 2020. The first Lubera® rhubarb varieties are expected to be launched on the market in 2023/24.

New promising rhubarb varieties

1. The productivity booster - A variety that promises particularly high yields.
2. The permanent bearer rhubarb - Known for its durability and robustness.
3. The potted rhubarb - Ideal for growing in pots and smaller gardens.
4. Red-fleshed rhubarb - Its red stems, which are not only decorative but also have a milder taste, are striking.
5. Flowering rhubarb - A variety that impresses with its eye-catching flowers.

Categorization by stem color

Rhubarb varieties can also be categorized according to the color of their stalks:

• Green-stemmed rhubarbThese varieties are generally more productive. Popular green-stemmed varieties include 'Goliath', 'Rosara', 'The Sutton', 'Timperley Early', 'Stockbridge Arrow' and 'Gigant'.
• Red-stemmed rhubarbThey are milder in taste and more decorative. Popular red-stemmed varieties are 'Canada Red', 'Frambozen Rood', 'Holsteiner Blut', 'Holsteiner Edelblut', 'Livingstone' and 'Red Valentine'.
• Autumn rhubarb (Everbearing)These varieties bear fruit over a longer period of time and are therefore particularly popular with gardening enthusiasts.

Categorization by harvest time

• Early varietiesThey can be harvested early in the year.
• Medium varietiesHarvest time is in the middle of the year.
• Late varietiesThese varieties only ripen later in the year.

Low oxalic acid varieties

Some rhubarb varieties contain less oxalic acid, which makes them particularly interesting for consumption. These varieties include 'Elmsjuwel', 'Mira', 'Glaskins Perpetual' and 'Elmsblitz'.

Rhubarb varieties by flesh color

• Red-fleshed varietiesThese varieties not only have red stems, but also red flesh, which gives them a slightly sweet, strawberry-like flavor. Examples are 'Canada Red', 'Champagne' and 'Sanvitos Summer'.
• Green-fleshed varietiesThese have green stems and green flesh and are known for their tart, sour taste.

The diversity of rhubarb varieties offers numerous possibilities for cultivation and culinary use. Whether for preparing desserts, as a decorative element in the garden or for harvesting at different times - there is a suitable variety for every need.

4 Culinary uses of rhubarb

Rhubarb is not only an interesting plant in the garden landscape, but also a versatile ingredient in the kitchen. From April to June, when rhubarb is in season, many people enjoy the culinary possibilities that this plant offers.

Processing and preparation

Before rhubarb is used in recipes, it should be peeled due to its oxalic acid content. This acid can impair the absorption of important minerals such as calcium and iron and contribute to the formation of kidney stones. By peeling and cooking the rhubarb, the oxalic acid content can be reduced, making it more digestible. It is advisable to combine rhubarb with calcium-rich foods to offset the negative effects of oxalic acid.

Sweet and savory dishes

In Europe, rhubarb is particularly well known for its use in sweet dishes. Traditional recipes such as strawberry rhubarb cake, rhubarb muffins or rhubarb crumble with crumble are popular in many households. These dishes use the unique tartness of rhubarb to create a balanced flavor profile that goes particularly well with sweet desserts.

In its native region, the Himalayas, however, rhubarb is often used in savory dishes. It can be an excellent addition to meat or fish dishes, adding a fresh, tart note that goes particularly well with rich, heavy dishes.

Conservation methods

As well as being used fresh, rhubarb is also often preserved to extend its shelf life. Methods such as freezing, pickling or making jams are popular. When freezing, the rhubarb should be washed, peeled and cut into pieces. For jams, it is recommended to boil the rhubarb first to reduce the oxalic acid.

Innovative recipe ideas

Rhubarb can also be used in less traditional recipes. Some examples are

• Rhubarb chutneyPerfect as a side dish with grilled meat or cheese.
• Rhubarb risottoA creative sweet and sour variation on the classic risotto.
• Vegan rhubarb cakeA great option for those who prefer plant-based alternatives.
• Rhubarb ice creamA refreshing dessert for hot summer days.

The many different uses of rhubarb allow you to give free rein to your creativity in the kitchen and at the same time take advantage of the seasonal benefits of this unique plant.

5 Medicinal use of rhubarb

Rhubarb is not only an enrichment for the kitchen, but also a plant with many medicinal applications. The roots of rhubarb contain anthraquinones, which have a laxative effect and can help with occasional constipation. In addition, rhubarb is rich in important minerals and vitamins that offer various health benefits.

Nutritional content and health benefits

Rhubarb is low in calories and contains important minerals such as iron, calcium, potassium and phosphorus as well as vitamin C. These nutrients are essential for the body's health. Pectin, a dietary fiber in rhubarb, aids digestion and promotes the growth of healthy intestinal bacteria.

Use in traditional medicine

The bitter substances in rhubarb root are traditionally used in herbal stomach bitters to stimulate the appetite. Rhubarb extract in drop form can also help with mouth and throat problems, herpes, aphthae and arthrosis, as it has anti-inflammatory and decongestant properties.

Precautions and side effects

Despite its benefits, rhubarb should not be overused as long-term use can lead to water and mineral imbalances, particularly potassium deficiency. Pregnant women, nursing mothers, children under the age of 12 and people with inflammatory bowel disease or other specific health conditions should avoid rhubarb extracts.

Handling oxalic acid

Rhubarb contains high amounts of oxalic acid, which can cause health problems such as stomach pain or nausea if consumed in excess. People with kidney or gallbladder problems should be particularly careful, as oxalic acid can promote the formation of kidney and gallstones. When cooking rhubarb, the water in which it was cooked should be discarded to reduce the oxalic acid content.

Due to its low calorie content and richness in minerals and vitamins, rhubarb offers a wealth of health benefits when used responsibly. Its medicinal use makes it a valuable addition to the medicine cabinet, although the correct dosage and observance of precautions are essential.

6. cultivation and care of rhubarb

Rhubarb thrives best in humus- and nutrient-rich soil, which should be deep and loose. A sunny to partially shaded position is ideal. Here are a few steps you should follow to give your rhubarb the best possible care:

Soil preparation and planting

1. Prepare the floorDig up the soil to a depth of around 70 centimetres. Remove all root weeds and mix the soil with compost and horn shavings to improve the nutrient quality.
2. Preparing the planting holeThe planting hole should be generously sized. Fill it with a mixture of garden soil and fertilizer.
3. Planting rhubarbThe best time to plant is in the fall or spring. Make sure to leave enough space for the plant to grow, as it can spread up to one meter.

Care during the growth phase

• Water requirementRhubarb needs plenty of water and nutrients, especially in the months of May and June. Regular watering is crucial, especially during dry periods, to encourage thick and strong stalks.
• FertilizationFertilize in March with compost and horn shavings and after the last harvest with an organic vegetable fertilizer.

Harvesting and aftercare

• Harvest timeThe traditional harvest time ends before June 21. Harvest only the largest stems and leave at least half of the plant for further growth. The stems should be pulled out and not cut off.
• After the harvestAfter harvesting, the soil can be enriched with organic fertilizer. Cover the root area with composted bark to prevent drying out.

Protection and disease management

• Diseases and pestsRhubarb is generally robust and resistant to pests, but can occasionally be affected by leaf spot diseases. Remove affected leaves early to prevent them from spreading.
• Winter hardinessRhubarb is frost-resistant and does not require winter protection. In very cold regions, however, a cover can provide additional protection.

By following these care instructions, you can ensure that your rhubarb grows healthily and you can enjoy abundant harvests for years to come.

Further questions and answers about rhubarb

1 Where does rhubarb originally come from?
Rhubarb has its roots in the mountainous regions of Asia. In Europe, as in Asia, it was initially used mainly as a medicinal plant. The rhizome of the plant contains anthraquinones, which are highly toxic and were used in powdered form to treat intestinal parasites and constipation.

2. is rhubarb effective against constipation?
Yes, rhubarb contains anthranoids, which act as plant swelling agents and cause more fluid to enter the intestines. This makes rhubarb a traditional home remedy for constipation.

3. where is rhubarb grown?
Rhubarb originates from Asia, particularly from regions such as Tibet and Mongolia, where it has been used as a medicinal plant for thousands of years. Today, rhubarb is cultivated worldwide, including Germany, where organic rhubarb in particular has been cultivated since the mid-19th century.

4 What is rhubarb in botanical terms?
Botanically speaking, rhubarb belongs to the genus Rheum within the knotweed family (Polygonaceae), which is mainly found in Asia.

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