Rhubarb is a perennial that belongs to the family of knotweed that comes from Asia. Its distinctive pink-green petioles are widely used in the kitchen. Rhubarb compote, with its unique flavor, is known for its excellent thirst-quenching qualities. This sour plant is also a popular ingredient of summer yeast-based cakes and desserts with fresh cream. Rhubarb has many valuable vitamins and minerals, but it is also a source of oxalic acid, which can be partially neutralized by serving it in the company of calcium-rich foods, such as eggs or fat sour cream.
