About Rhubarb [ROO-bahrb]

The thick, celery like stalks of this buckwheat-family member can reach
up to 2 feet long. They're the only edible portion of the plant - the
leaves contain OXALIC ACID and can therefore be toxic. Though
rhubarb is generally eaten as a fruit, it's botanically a vegetable. There
are many varieties of this extremely tart food, most of which fall into
two basic types - hothouse and field grown. Hothouse rhubarb is
distinguished by its pink to pale red stalks and yellow-green leaves,
whereas field-grown plants (which are more pronounced in flavor) have
cherry red stalks and green leaves. Hothouse rhubarb is available in
some regions almost year-round. The field-grown plant can usually be
found from late winter to early summer, with a peak from April to June.
Choose crisp stalks that are brightly hued. The leaves should be fresh
looking and blemish-free. Highly perishable, fresh rhubarb should be
refrigerated, tightly wrapped in a plastic bag, for up to 3 days. Wash
and remove leaves just before using. Because of its intense tartness,
rhubarb is usually combined with a considerable amount of sugar. It
makes delicious sauces, jams and desserts and in some regions is
also known as pie plant because of its popularity for that purpose. In
America, a traditional flavor combination is rhubarb and strawberries;
in Britain, rhubarb and ginger. Rhubarb contains a fair amount of
vitamin A.

Other Uses of Rhubarb

One of the most common uses for Rhubarb is medicinal, and has
been used in medicines and folk healing for centuries. However,
there are several other uses for Rhubarb as well.

1. Cleaning pots and pans

Use Rhubarb to clean your pots and pans.  If your pots and pans are
burnt, simply apply the rhubarb over the area where needed, and it wil
 bring back the shine in next to no time. Environmentally friendly too!

2. Hair Color

This is a fairly strong dye that can create a more golden hair color for
persons whose hair is blond or light brown.

Simmer 3 tablespoons of Rhubarb root in 2 cups of water for 15
minutes, set aside overnight, then strain. 

Test on a few strands to determine the effect, then pour through the
hair for a rinse.

3. Insecticide

Rhubarb leaves can be used to make an effective organic
insecticide for any of the leaf eating insects such as cabbage
caterpillars, aphids, peach and cherry slug etc. 

Shred 1.5 kg (3 lbs.) rhubarb leaves and boil in 3.5 liters (1 gallon)
of water for 30 minutes. Allow to cool and then strain. (use old utensils
if you can - the rhubarb will stain most things and poison the rest. In a
small saucepan heat to boiling point 2.5 litters (2.5 quarts) of water
and mix in 125 g (4 oz) of softened soap ends (any bits of soap left in
the shower). Allow to cool, stirring regularly to make sure all the soap
is dissolved. Add to the strained leaf mixture; mixing well. Spray
directly onto infested leaves.

The unused spray can be kept for a couple of days. Be sure to mark
the container clearly and keep out of reach of children and/or pets
because it is harmful.  

4. Handmade paper.

The fiber in rhubarb is a nice additive to handmade papers.