Rhubarb

A plant grown exclusively for its stalks, which serve as an excellent "fruit" for use as sauce, in pies, etc. A pleasing wine can also be prepared from them. The first supplies of many cities are obtained by forcing in cold frames and greenhouses. The earliest reaches the New York market in December, coming principally from Quebec and Montreal, where it is raised in large cellars.

If the stalks are dried in the sun, they may be kept a long time, and, when soaked over-night, are almost as good as the fresh product.

It is an interesting fact that it is only in English-speaking countries that the Rhubarb has attained general favor.

Turkish Rhubarb, sold by druggists and used extensively as a medicine, is a root grown chiefly in China and Chinese Tartary. Its name is from its introduction via Turkey.

Arround Rhubarb in The Grocer's Encyclopedia

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