Although rhubarb originated in Asia, it has flourished in Europe since the 1600s. Only the stalks of the rhubarb plant are edible, renowned for their striking tart flavour when cooked. This tangy taste serves as a perfect counterpoint to rich, meaty, or gamey dishes, enhancing their depth and complexity. Rhubarb’s unique flavour and versatility make it a cherished ingredient in both sweet and savoury recipes.
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