Rhubarb Root S.E.9percent

Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb thrives in cold climates and originated in Western China, Tibet, Mongolia, Siberia and neighboring areas. The traditional role was medicinal-the dried root was a popular remedy for a wide range of illnesses. Its primary function was to induce vomiting, although rhubarb is also a mild astringent. This medicinal role caused the price of the dried root to rise. Botanically speaking, rhubarb is considered a vegetable, but it's most often treated as a fruit - though it's rarely eaten raw. Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey, or fruit juice added to it to balance out the acidity. Rhubarb's nickname is the "pie plant" because that is the primary use for this vegetable.