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Long considered a fruit, this lanky crimson stalk of a leafy perennial plant is actually a member of the buckwheat family. Traced back to Tibet and Mongolia in the 16th to 18th Centuries, Rhubarb has a long legacy as a medicinal plant in Asia and Europe. Ben Franklin is credited for introducing Rhubarb seeds to the North American East Coast in 1772 but it took another 100-years before the delicious crimson pies begin to appear on tables in the New World. In the late 1800’s, rhubarb was brought to Alaska by the Russians for use as a counter-agent for scurvy and began its spread down the West Coast. Rhubarb is a great source of vitamin C and fiber as well as potassium.
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