When one thinks of rhubarb, he or she usually imagines a sweet pie with strawberries or some other tasty fruit. That's because rhubarb has a bitter taste that sugar tends to camouflage, so it's best known showing up in recipes that include apples, strawberries, or bananas. Perhaps it evolved into a good ingredient for pies from its humble beginnings - kids would eat rhubarb dredged in sugar as if it was candy.

Although most people would assume that rhubarb is a fruit - lending to its use in sweet, dessert-like dishes - it is actually a vegetable. Originally from Asia, rhubarb was used by the ancient Chinese and Russians for its medicinal properties. Once it arrived in Europe in the 18th century, the English began salting it and adding it to recipes and then other cultures followed suit. The Polish enjoy rhubarb mixed with potatoes whereas Afghans prefer it with spinach. Later, rhubarb made its debut in North America.

Rhubarb offers a wealth of health benefits. It contains a great deal of fiber, which when consumed in large quantities, may result in a laxative effect. It also has choice amounts of vitamin C and various minerals including calcium, magnesium, potassium, and phosphorus. Rhubarb also has been known to have anti-inflammatory properties and can help provide relief for those suffering with anemia. It also has astringent effects on the nose and mucus membranes.

Although native to Asia, rhubarb is now grown worldwide and in various seasons thanks to the use of greenhouses. The plant's stalks are the only edible part. Rhubarb's leaves are very toxic and must be avoided. When choosing rhubarb for cooking and eating, always select fresh stalks that are firm and shiny. The vegetable's color can vary from green to red to speckled pink. Snap the firm stalks in half and its rich juice will flow. Rhubarb will only last a few days in the refrigerator before it becomes soft and unusable, but it freezes well.

Interested in using rhubarb in your recipes? Don't think that you have to make a pie - although that's a great way to use rhubarb. But there are many other treats that can be accented with this versatile vegetable. Think about trying it in jams, chutneys, sorbets, and even in meat and fish entrees. Rhubarb makes a wonderful and delectable basis for tarts, meringues, and crumb desserts. Feel free to use rhubarb alone or with other ingredients - many people like the combination of strawberry and rhubarb together.

Other recipes use rhubarb as the main flavoring for drinks - both alcoholic and virgin - as well as to accent meat dishes.