Rhubarb
56277
226107318
2008-07-16T21:16:21Z
Hardyplants
480153
needs a secound party reference- and ina while i will go threw and clean up any of these other triva that do not have references ether. when the triva section is longer than the article its to much!
{{dablink|For other uses see [[Rhubarb (disambiguation)]]}}
{{Taxobox
| name = Rhubarb
| image = Rheum rhabarbarum.2006-04-27.uellue.jpg
| image_width = 225px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Caryophyllales]]
| familia = [[Polygonaceae]]
| genus = '''''Rheum'''''
| genus_authority = [[Carolus Linnaeus|L.]]
| subdivision_ranks = Species
| subdivision =About 60, including:
* ''[[Noble rhubarb|Rheum nobile]]''
* ''[[Rheum officinale]]''
* ''[[Turkey rhubarb|Rheum palmatum]]''
* ''[[Rheum rhabarbarum]]''
* ''[[Rheum rhaponticum]]''
}}
'''''Rheum''''' is a genus of [[perennial plant]]s that grow from thick short [[rhizome]]s. The genus is in the family Polygonaceae, and includes the vegetable rhubarb (''Rheum rhabarbarum'' or ''Rheum x hybridum''.) The plants have large [[leaf|leaves]] that are somewhat triangular shaped with long fleshy [[Petiole (botany)|petiole]]s. The [[flower]]s are small, greenish-white to rose-red, and grouped in large compound leafy [[inflorescence]]s. A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. While the leaves are toxic, the stalks are used in pies and other foods for their tart flavor.
==Species==
The genus is represented by about 60 extant species.<ref>{{cite web | url=http://aob.oxfordjournals.org/cgi/content/abstract/96/3/489 | title=Molecular Phylogeny, Recent Radiation and Evolution of Gross Morphology of the Rhubarb genus Rheum (Polygonaceae) Inferred from Chloroplast DNA trnL-F Sequences | author=Ailan Wang, Meihua Yang and Jianquan Liu | year=2005 | work=Annals of Botany | accessdate=2006-06-18}}</ref> Among species found in the wild, those most commonly used in cooking are the [[Rheum rhabarbarum|Garden Rhubarb]] (''R. rhabarbarum'') and ''[[Rheum rhaponticum|R. rhaponticum]]'', which, though a true rhubarb, bears the common name False Rhubarb.<ref>{{cite web | title=Rheum rhaponticum L. Taxonomic Serial Number 21319 | url=http://itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21319 | work=[[Integrated Taxonomic Information System]]}}</ref> The many varieties of cultivated rhubarb more usually grown for eating are recognised as ''Rheum x hybridum'' in the Royal Horticultural Societies list of recognised plant names. The drug rheum is prepared from the rhizomes and [[root]]s of another species, ''[[Rheum officinale|R. officinale]]'' or Medicinal Rhubarb. This species is also native to Asia, as is the [[Turkey Rhubarb]] (''R. palmatum''). Another species, the [[Sikkim Rhubarb]] (''R. nobile''), is limited to the [[Himalayas]].
''Rheum'' species have been recorded as [[larva]]l food plants for some [[Lepidoptera]] species including [[Brown-tail]], [[Buff Ermine]], [[Cabbage Moth]], [[Large Yellow Underwing]], [[Nutmeg (moth)|The Nutmeg]], [[Setaceous Hebrew Character]] and [[Turnip Moth]].
==Description==
[[Image:Rabarber stelen.jpg|thumb|right|Rhubarb growing]]
''Rheum'' species are herbaceous perennials with hermaphrodite flowers, consisting of a colored perianth, composed of six to nine segments, arranged in two rows. The [[flower]]s have nine stamina inserted on the torus at the base of the peranthium, they are free or subconnatent at their base. The ovary is simple and triangular shaped with three styles. The [[fruit]]s are a three-sided caryopsis with winged sides, the [[seed]]s are albuminous and have straight [[embryo]]s.
==Cultivation and consumption==
[[Image:Rhubarb07.JPG|right|thumb|Rhubarb displayed for sale at a grocery]]
The plant is indigenous to [[Asia]], and many suggest that it was often used by the [[Mongolians]]; particularly, the [[Tatars]] tribes of the [[Gobi Desert]]. The plant has grown wild along the banks of the [[River Volga]] for centuries; it may have been brought there by [[Eurasian]] tribes, such as the [[Scythian]]s, [[Hun]]s, [[Magyar]]s or [[Mongol]]s. The term ''rhubarb'' is a combination of the [[Greek]] ''rha'' and ''barbarum''; ''rha'' being a term that referred both to the plant and to the River Volga.<ref>McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner, 2004. p 366</ref> Varieties of rhubarb have a long history as medicinal plants in [[traditional Chinese medicine]], but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century [[England]], after affordable [[sugar]] became available to common people, and reaching a peak between the 20th century's two [[world war]]s. Rhubarb first came to [[United States|America]] in the 1820s, entering the country in [[Maine]] and [[Massachusetts]] and moving westwards with the settlers.<ref>Waters, Alice. Chez Panisse Fruit. New York, NY: Harper Collins, 2002. p 278</ref>
Rhubarb is now grown in many areas and thanks to greenhouse production is available throughout much of the year. Grown primarily for its fleshy petioles, commonly known as ''rhubarb sticks or stalks''. In temperate climates rhubarb is one of the first food plants to be ready for [[harvest]], usually in mid to late [[spring]] (April/May in the [[Northern Hemisphere]], October/November in the [[Southern Hemisphere]]), and the season for field-grown plants lasts until September. In the northwestern states of [[Oregon]] and [[Washington]], there are typically two harvests: one from late April to May and another from late June and into July. Rhubarb is ready to be consumed as soon as it is harvested, and freshly cut stalks will be firm and glossy.
The colour of the rhubarb stalks can vary from the commonly associated deep red, through speckled pink, to simply green. The colour results from the presence of [[anthocyanins]], and varies according to both rhubarb variety and production technique. The colour is not related to its suitability for cooking:<ref>http://www.rhubarbinfo.com/rhubarb-varieties.html</ref> The green-stalked rhubarb is more robust and has a higher yield, and the red-coloured stalks are more popular with consumers.
The stalks, which are [[Petiole (botany)|petiole]]s, can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar and stewed fruit or used as filling for [[pie]]s (see [[rhubarb pie]]), [[tart]]s, and [[crumble]]s. This common use has led to the slang term for rhubarb, '''"pie plant"'''. Cooked with [[Strawberry|strawberries]] or apples as a sweetener, or with stem or root [[ginger]], rhubarb makes excellent jam. It can also be used to make [[country wine|wine]] and as an ingredient in baked goods.
In former days, a common and affordable sweet for children in parts of the [[United Kingdom]] and [[Sweden]] was a tender stick of rhubarb, dipped in [[sugar]]. In the [[United Kingdom|UK]] the first rhubarb of the year is grown by candlelight in dark sheds dotted around the noted "[[Rhubarb Triangle]]" of [[Wakefield]], [[Leeds]] and [[Morley, West Yorkshire|Morley]]<ref name="wgur">{{cite web | author = Wakefield Metropolitan District Council | url = http://www.wakefield.gov.uk/CultureAndLeisure/HistoricWakefield/Rhubarb/default.htm | title = Rhubarb | accessdate = 2006-03-12}}</ref>, a practice that produces a sweeter, more tender stalk.<ref>McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner, 2004. p 367</ref>
[[Image:Rhubarb Pie.jpg|thumb|right|A homemade rhubarb pie]]
In warm climates, rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. It can be ''forced'', that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up. Because rhubarb is a seasonal plant, obtaining fresh rhubarb out of season is difficult, especially in the [[United Kingdom|UK]], and it may be a sign of someone's [[social stratification]] if they have fresh rhubarb out of season.<ref>[[Peter Saunders (right-wing social researcher)|Saunders, P]], (1990) ''Social Class and Stratification'', Routledge</ref>
Rhubarb can successfully be planted in containers, so long as the container is large enough to accommodate a season's growth.
Rhubarb is used as a strong [[laxative]] and for its [[astringent]] effect on the [[mucous membrane]]s of the mouth and the [[nasal cavity]].
==Toxic effects==
[[Image:Rhubarb flower.JPG|thumb|Rhubarb flower.]]
Rhubarb leaves contain [[poison]]ous substances. Rhubarb leaves contain [[oxalic acid]], a [[corrosive]] and [[nephrotoxic]] acid that is present in many plants. The {{LD50}} (median lethal dose) for pure oxalic acid is predicted to be about 375 [[milligram|mg]]/kg [[body weight]],{{Fact|date=July 2007}} or about 25 [[gram|g]] for a 65 kg (~140 lb) human. While the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%,<ref>GW Pucher, AJ Wakeman, HB Vickery. ''[http://www.jbc.org/cgi/content/citation/126/1/43 THE ORGANIC ACIDS OF RHUBARB (RHEUM HYBRIDUM). III. THE BEHAVIOR OF THE ORGANIC ACIDS DURING CULTURE OF EXCISED LEAVES.]'' Journal of Biological Chemistry, 1938</ref> so a rather unlikely five kilograms of the extremely sour leaves would have to be consumed to reach an {{LD50}} dose of oxalic acid. However, the leaves are believed to also contain an additional, unidentified toxin.<ref>{{cite web | url=http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm | title=Rhubarb leaves poisoning | work=Medline Plus Medical Encyclopedia}}</ref> In the petioles, the amount of oxalic acid is much lower, only about 2-2.5% of the total acidity<ref>McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY: Scribner, 2004. p 367</ref>, especially when harvested before mid-June (in the northern hemisphere), but it is still enough to cause slightly rough teeth.{{Fact|date=July 2007}}
The roots have been used as strong laxative for over 5,000 years.<ref>Foster, Steven, and Chongxi Yue. 1992. ''Herbal emissaries bringing Chinese herbs to the West : a guide to gardening, herbal wisdom, and well-being.'' Rochester, Vt: Healing Arts Press. Pages 134-38.</ref> The roots and stems are rich in [[anthraquinone]]s, such as [[emodin]] and [[rhein]]. These substances are [[cathartic]] and [[laxative]], which explains the sporadic abuse of Rhubarb as a [[dieting|slimming]] agent. Anthraquinones are yellow or orange and may colour the [[urine]].{{Fact|date=July 2007}}
==Other uses of the word==
[[Image:Shucked and sliced up rhubarb.jpg|thumb]]
It is or was common for a crowd of [[Extra (actor)|extra]]s in [[acting]] to shout the word "rhubarb" repeatedly and out of step with each other, to cause the effect of general hubbub. As a result, the word "rhubarb" sometimes is used to mean "length of superfluous text in speaking or writing", or a general term to refer to irrelevant chatter by chorus or extra actors. The [[United States|American]] equivalent is [[walla]].
Possibly from this usage, possibly from a variant on "[[Reubens|rube]]", or perhaps some of both, the word also denotes a loud argument. The term has been most commonly used in [[baseball]].
The term "rhubarb" as it relates to baseball is an antiquated reference to a fight amongst many players. The iconic bench-clearing brawl is known as a "rhubarb".
[[Image:Rheumaustrale.jpg|thumb|left|[[Fruit]]s]]
In the 1989 film ''[[Batman (1989 film)|Batman]]'', The Joker ([[Jack Nicholson]]) tells Bruce Wayne ([[Michael Keaton]]) to "never rub another man's rhubarb". The term was used as a threat to Bruce Wayne warning him to leave both men's love interest [[Vicki Vale]] ([[Kim Basinger]]) alone.
In the 1951 film adaptation of the [[Pulitzer Prize]] winning play by [[Tennessee Williams]], ''[[A Streetcar Named Desire (play)|A Streetcar Named Desire]]'', Stanley ([[Marlon Brando]]) gets into a ruckus at the bowling alley. His wife Stella (Kim Hunter) points him out to her sister Blanch (Vivien Leigh) and says, "(he's) the one that's making all the rhubarb", to describe him as the person at the center of, or instigator of, the disruption.
The phrase "out in the rhubarb patch" can be used to describe a place being in the far reaches of an area. Rhubarb is usually grown at the outer edges of the garden in the less desirable and unkept area.{{Fact|date=July 2007}} Wheras the leaves and roots are poisonous, the stem is not. The term also refers to a 1954 book by [[Red Barber]] and [[Barney Stein]], ''[[The Rhubarb Patch: The Story of the Modern Brooklyn Dodgers]]'' in which "Rhubarb Patch" was used in both its baseball and more general connotations to describe [[Ebbets Field]], the home of the [[Brooklyn Dodgers]].
In Canada, the phrase "putting it in the rhubarb" describes driving a vehicle off the road, possibly into roadside vegetation.
"Donkey Rhubarb" refers to [[Japanese knotweed]]<ref>{{cite web | url=http://www.cabi-bioscience.org/html/japanese_knotweed_alliance.htm | title=Japanese Knotweed Alliance}}</ref> and is also the name of [[Donkey Rhubarb (EP)|an EP]] by [[Aphex Twin]]
==References==
{{reflist}}
==External links==
{{commonscat|Rheum}}
{{Wikibookspar|Cookbook|Rhubarb Pie}}
* [http://www.rhubarbinfo.com/ The Rhubarb Compendium]
* [http://www.bbc.co.uk/food/recipes/mostof_forcedrhubarb.shtml History of "Forced Rhubarb"]
* [http://news.bbc.co.uk/2/hi/uk_news/magazine/6474741.stm Just what is "Yorkshire forced indoor rhubarb"?]
* [http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/ A Rhubarb Wine Recipe]
* [http://www.rhubarb-recipes.com/ 150 Free Rhubarb Recipes]
[[Category:Medicinal plants]]
[[Category:Polygonaceae]]
[[Category:Stem vegetables]]
[[Category:Vermont cuisine]]
[[Category:Economy of Yorkshire]]
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[[da:Rabarber]]
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[[es:Rheum]]
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[[fa:ریواس]]
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[[it:Rheum]]
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