The rhubarb is the common name for around 30 species of herbaceous perennials. Originating in the North of Asia (Siberia), it had been known as a medicinal plant in China for a very long time. It has only been cultivated and consumed as a vegetable plant from the 18th century. The rhubarb is rich in fibre and minerals. Its acidity needs to be counterbalanced with sugar or salt.
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