THE word rhubarb is of Latin origin, the Romans imported rhubarb from unknown, barbarian lands, across the river Rha, the ancient name of the Volga River. Today recent research shows rhubarb is endemic to the Himalayan area. It has been used by the Chinese for thousands of years as a medicine.
Laura Kelley, food historian, scientist and author of the Silk Road Gourmet Blog and contributor to Zester Daily writes extensively on the culinary connections between cultures. This article on rhubarb, of which there are over 60 varieties, throws light onto rhubarbs interesting journey as well as giving a recipe for its use in a savoury dish.

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