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Rhubarb

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Rhubarb - Species of Rheum - from the Polygonaceae family, is a hardy perennial vegetable plant that produces large leaves in spring. It is cultivated and consumed for its stalk and petioles. Renowned for its sour flavour, it is cooked to make jams, compotes, marmalades, used as a pie filling, or stewed to accompany meat dishes. It is delicious when paired with strawberries in a crumble. As we know, Rhubarb is rich in vitamins (B, C) and minerals, and is known for its appetising, astringent, and refreshing qualities. However, caution must be exercised as its leaves, which are high in oxalic acids, are toxic.

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