Rhubarbaria: Recipes for Rhubarb

This is a book devoted to rhubarb recipes from around the world, both ancient and modern. From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal qualities. Thus was it initially proposed to the British public. 'It purifieth the bloud and makes yong wenches look faire and cherry-like,' says Gerard in his Herbal in 1597. It wasn't until the 18th century that the fruit ...