Many consider rhubarb a fruit due to the dominance of rhubarb dessert recipes. However, rhubarb is botanically a vegetable. More surprisingly, rhubarb’s role in history has been medicinal rather than culinary. The Chinese used the dried roots as a laxative already 5’000 years ago.
Widespread consumption of rhubarb stalks began in Britain in the early 19th century with its popular adoption as an ingredient in desserts and wine making. In these days rhubarb were grown outdoors as well as in greenhouses and dark cellars. Culinary use dropped dramatically during WWII, possibly as a direct result of the rationing of sugar. Since WWII rhubarb production has rebounded but to only a fraction of pre-war levels.