Category
page 1Rhubarb
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rhubarb
Rhubarb 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 plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them poisonous and therefore inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
rhubarb pie
pie with a rhubarb filling
Bumbleberry pie
Canadian mixed berry pie