Here is another Spring product that was very present in Benoo’s last recipes: rhubarb. Let’s learn more about this crimson vegetable’s secrets. 

Yes, we said vegetable! Contrary to popular belief, rhubarb is not a fruit. Pronounced Rheum rhabarbarum in latin, this plant grows in cool climates in single light red stalks, each of them owning a big leaf at the top.

Geographically, rhubarb comes from the Asian continent: Europeans only began to consume it in the 18h century.

In cooking, we only consume the stalks. Indeed, the leaves contain oxalic acid, which is a poisonous substance, so be careful while preparing it! 

Since rhubarb stalk’s taste  is naturally sour, it is often necessary to add sugar in recipes to attenuate the stalk’s acidity.

Did you know that there were over 100 varieties of rhubarb? Each of them owns different characteristics, with changes in sprouting period, length, colour and taste.

Even if it is mainly used in tart desserts, jams and sauces, this sour vegetable is also famous for its medicinal properties. Used in the Chinese medicine for thousands of years, it is very low in cholesterol and sodium and includes fibers, vitamins C and K, calcium and potassium.

This week at Benoo, the rhubarb was cooked in a millet and lentil salad and mixed with radishes, lettuce, cream cheese and a honey dressing. It’s mouth-watering! Link to the video here: https://www.instagram.com/p/CPoDrdXKpLd/