Fresh rhubarb

Fresh rhubarb is a vegetable with long, fleshy stems, deep red or green with reddish hues, known for its sour and refreshing flavor. Although technically a vegetable, its most common use is in the preparation of desserts, jams, and compotes, where it is combined with sugars to counteract its acidity.

Rhubarb originates from the cold regions of Asia, especially China, where it has been used for centuries both in cooking and in traditional medicine. It arrived in Europe in the 18th century and has since been integrated mainly into the cuisines of countries such as the United Kingdom and Germany.

In terms of its properties, fresh rhubarb is low in calories and rich in fiber, which aids digestion. It contains vitamin C, vitamin K, and minerals such as calcium and potassium. Additionally, it has antioxidants that help combat cellular damage.

In the culinary context of Latin America, fresh rhubarb may also be known as "Chinese chard" in some regions, although this term is used more ambiguously and does not always refer to true rhubarb. However, it does not have a widely used synonym in local culinary use, so the name "rhubarb" is retained in most Spanish-speaking countries.

It is important to handle it properly in the kitchen, as rhubarb leaves contain toxic oxalates and only the fresh stems should be used. Its unique flavor is ideal for adding a sour touch to both sweet and savory recipes.