Rhubarb Compendium

http://www.clark.net/pub/dan/rhubarb/

Review by Debbie Mazo

Originally cultivated for medicinal purposes in ancient China, rhubarb or "the pie plant" is a welcome addition to the spring harvest when culinary thoughts turn to pies, tarts, and sauces.

Learn more than you ever wanted to know about rhubarb at the Rhubarb Compendium, a rich collection of rhubarb information sources. Dedicated to fostering an understanding and appreciation of this mysterious vegetable, the Rhubarb Compendium can help turn your rhubarb bunch into delicious compotes, jams, cobblers, sauces, and even wines.

Even though the site is frames-free with a somewhat hard-to-read layout, the content more than makes up for any design blunders. Before digging up your garden, find out about the basics of Growing Rhubarb in five different parts. From fertilization to seedlings to varieties and sources, you'll have more than enough botanical information to get started with your rhubarb crop. If you're craving rhubarb pie around February, never fear. This section has the steps for growing stalks out of season by "forcing" rhubarb during the late winter.

Now that you know all about growing rhubarb, you can read up on the Culinary Uses of Rhubarb including harvesting and storing rhubarb, nutritional information, and cooking with rhubarb. Currently, there are over 300 recipes with rhubarb as a major ingredient.

With its incredible versatility, you can try everything from Rhubarb Quick Bread to Blueberry-Rhubarb Jam.
For Grilled Chicken with Rhubarb Relish visit http://www.clark.net/pub/dan/rhubarb/recipes/sauce/
grilled.chicken.rhubarb.relish.01.html .

If the recipes aren't enough, find out about the other Uses of Rhubarb. A folk healing staple for centuries, rhubarb has treated everything from jaundice to superficial sores and ulcers. If you've burnt a few pots and pans, an application of rhubarb over the affected areas will bring back the shine.

Finally, for those with light brown hair, this all-purpose vegetable can even transform you into a golden-haired beauty without the tears and the fears.

About the Writer Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

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