Description

Rhubarb, also known as Chinese chard, Chinese white cabbage, mustard cabbage, bai cai, pak choy, or bok choy1, is a versatile and nutritious vegetable that is a staple in many Asian cuisines. Rhubarb has a mild, sweet flavor and a crisp texture that makes it perfect for stir-fries, soups, and salads. It is a perennial plant that can bloom for 10 to 15 years and produce up to 40 kg of rhubarb per season. Rhubarb has been used for medicinal purposes since ancient times, especially by the Chinese, Greeks, Romans, and Native Americans. It is often paired with ginger or strawberries in recipes.