Think of rhubarb and you are probably filled with immediate thoughts of sour and tart red stalks that should be sweetened and smothered with custard to taste good. Well, that’s not far from the truth, but this vegetable has a lot to offer both your health and your taste buds when paired with the right flavours.
Rhubarb has been used in ancient Chinese medicine to sooth stomach issues and as a laxative due to the high fibre content. However, despite the benefits of the rhubarb root, the leaves are actually poisonous, due to high oxalic acid levels.