Rhubarbaria

RhubarbariaFrom its home in the northern climes of Asia, rhubarb first came to Europe in classical times as a dried root with medicinal qualities. And it was as medicine that it was initially proposed to a British public. It purifieth the bloud and make yong wenches look faire and cherry like, says Gerard in his Herbal in 1597. It wasnt until the 18th century that the fruit or vegetable (its true nature was a matter for a lawsuit in America some years ago.) was

From its home in the northern climes of Asia, rhubarb first came to Europe in classical times as a dried root with medicinal qualities. And it was as medicine that it was initially proposed to a British public. ‘It purifieth the bloud and make yong wenches look faire and cherry-like,’ says Gerard in his Herbal in 1597. It wasn’t until the 18th century that the fruit or vegetable (its true nature was a matter for a lawsuit in America some years ago.) was introduced to English tables. Mary Prior has undertaken an extensive search through earlier literature and presents here a commented repertoire of every sort of rhubarb recipe. Whether with meat or fish, vegetables, as a pudding in its own right, as a jam or in chutney: all sorts of bright ideas are here explained. Given that it is one of the few plants that every gardener can manage to harvest – slug-proof, drought-proof, flood-proof, the lot – that delectable tartness and fresh, roseate pink can ornament the tables of rich man and poor. And, strange to be said, there is nothing more English than rhubarb.