The common Rhabarber (Rheum rhabarbarum), usually only briefly Rhabarber mentioned, is a culture vegetable plant from the family of the (Polygonaceae). The kind Rhabarber contains a row of related plant types.

It becomes high up to three meters and has thick, sharp-edged reddish to red colored, fibrous handles. Rhabarber is cultivated as vegetable, medicine and ornamental plant.

Use

The use of the Rhabarber, in particular its roots, as welfare plant already is since 2700 v. Chr. in China documents. Originally coming from Eastern Asia, the Rhabarber spread in the antique one of China over Russia to Europe.

The use as meal is still very young and existed only, since payable sugar is available. Only before 250 years one discovered in England that the fleshy is edible. Rhabarber becomes mostly like fruit (e.g. in the form of compote or as Rhabarberkuchen) prepared, there however not the Fruchtstand, but the to be eaten, he actually belongs to the vegetable. Its popularity since beginning 20. Century owes it among other things also to the fact that it is harvest ripe already contrary to the very most fruit places starting from April.

The basic nutrients with the Rhabarber are 4% carbohydrates, 1% protein, 0.2% fat and approx. 93% water. In addition it is rich at Vitamin K and contains also relatively much calcium and potassium.

The large sheets contain much oxalic acid and are ungeniessbar for humans. In addition, in the stacks oxalic acid is present. This attacks the Zahnschmelz as a calcium robber. The consequence is the formation of calcium oxalate, which as unpleasantly rough lining on the teeth expresses itself after the consumption. After some hours the teeth are again smooth. Sensitivity seems to be different with different humans. It is unclear whether an irreversible damage of the Zahnschmelzes is to be feared. It, the Rhabarber with calcium-rich food (milk, is favourable yogurt,"Â…) to combine. A part of the acid can be removed by short Blanchieren.

Since the content rises at oxalic acid with increasing maturing, Rhabarber, at least in Central Europe, should starting from in the middle of June no longer harvested and verzehrt to become.

Cultivation cycle

A harvest stop in the early summer gives the plant in addition sufficient time for regeneration.

Rhabarber is a plant of several years. It disappears during the winter completely from the earth's surface and begins in the early spring to float again.

Kinds of taste of the Rhabarber

The different handle colouring informs about the taste.

• with green Fruchtfleisch: very sourly
• Red handle with green Fruchtfleisch: easily harsh, less sourly
• Rotstielig with red Fruchtfleisch: mildly with fine Himbeeraroma

Etymologie

The Rhabarber and the barbarian have the same roots. They descend from the Greek word "barbaros", that means The first syllable of its name owes the Rhabarber to the old name of the Volga. It was called in former times Rha, and at their delta "the root" was cultivated. Alternatively it is indicated that the word is derived from latin "Radix Barbaris" - root of the barbarians -.

The expression "Rhabarber, Rhabarber"Â…" for senseless twaddle therefore it comes that in some early Tonfilmen the Statisten were instructed to say always far "Rhabarber" if e.g. for a market scene an even however lively noise window blind should be produced.

Related links

• Rhabarber (1)
• Rhabarber (2)
• Rhabarber of "Chefkoch.de" with Tipps against blunt teeth
• blunt teeth by Rhabarber

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