Rhubarb Plant

Description

Rhubarb plants for sale

Cooking idea:
Cut rhubarb stalks into 25mm chunks and weigh them. Put them into a heatproof dish. Add raw sugar at the rate of 1 to 4 (= 25%) of the weight of the rhubarb stalks. Stir.
Cover the dish and cook over a low heat until the rhubarb breaks down to desired consistency, approximately 10 – 15 minutes stirring occasionally. Can be cooked in a slow cooker. Eat with yogurt, custard or as is.

History:
From 1750 to 1850 Russia controlled the export of the dried rhubarb roots, thus controlling its price. Russia banned the export of the seeds to block the growing of the plant elsewhere.