Why is Rhubarb Called the 'Pie Plant'?
The most common and endearing nickname for rhubarb is "pie plant." This moniker originated in 19th-century America, where the vegetable’s tart stalks were a popular filling for pies, tarts, and other baked goods. With its flavor profile and typical preparation, rhubarb is treated culinarily as a fruit, and its widespread use in baking, particularly when paired with sweeter fruits like strawberries, solidified this nickname in the public's mind. The timing of its harvest, available early in the spring before most other fresh produce, made it a particularly welcome ingredient for home cooks eager to bake with fresh ingredients after a long winter.
The Historical and Medicinal Roots of Rhubarb's Names
Before it became a beloved ingredient for desserts, rhubarb had a long and storied history as a medicinal plant. Originating in Asia, ancient Chinese and Tibetan herbalists used the dried roots of various Rheum species as a cathartic, with records dating back to 2700 BCE. The highly sought-after medicinal roots were expensive and often referred to by the geographical regions from which they were imported.
Today, the scientific name for common garden rhubarb is Rheum rhabarbarum. Other medicinal relatives are sometimes known by different regional names:
- Chinese rhubarb (Rheum officinale and R. palmatum): This variety was valued for its medicinal properties and was a key part of early trade between Asia and Europe.
- Indian rhubarb (Rheum webbianum): A species native to the Himalayas, with local names in various languages from the region.
This early medicinal use meant that for centuries, rhubarb was known more for its purgative effects than its culinary applications, and its names reflected this more functional purpose.
Other Common Names for Rhubarb
In addition to "pie plant," rhubarb has collected a few other aliases over time, often related to its cultivation, appearance, or botanical family. Some of these are more technical or historical than commonly used today, but all contribute to the plant's unique identity.
- Garden Rhubarb: A straightforward name referring to its widespread cultivation in home gardens, distinguishing it from its wild or medicinal relatives.
- Rheum cultorum: A botanical synonym for garden rhubarb, though the name R. rhabarbarum is still commonly used.
- Rhubarb Stalks: A simple descriptive name focusing on the edible part of the plant, often seen in recipes.
- Crimson Stalk: While not a universal name, varieties like 'Crimson Red' or 'Crimson Wine' have popularized this descriptive term for their vibrant red stalks.
Comparing Rhubarb Varieties and Their Qualities
Different rhubarb varieties are known by different names, and they offer varying culinary and growth characteristics. The following table compares some common types.
| Variety Name | Common Stalk Color | Flavor Profile | Texture | Best For |
|---|---|---|---|---|
| 'Canada Red' | Tender, all-red | Sweeter, less tart | Tender, less fibrous | Desserts, jams |
| 'Valentine' | Deep red | Mild, low acidity | Broad, deep red stalk | Pies, sauces |
| 'Victoria' | Green with pink speckles | More acidic, robust | Fibrous, classic rhubarb texture | Sauces, preserves |
| 'Goliath' | Green | Highly acidic | Very fibrous | Sauces, cooking |
The Rhubarb Triangle and Forced Rhubarb
Some of the most tender and delicately flavored rhubarb is known as "forced rhubarb." This type is grown in special sheds in darkness, primarily in the "Rhubarb Triangle" of West Yorkshire, England. The name "forced" refers to the technique used to coax the plants into early growth. This technique, discovered in 1817, produces an exceptionally tender and delicately flavored stalk, which was very popular in the British market. This specialized growing method led to the establishment of the Rhubarb Triangle as a global center for forced rhubarb production.
Culinary Uses of Rhubarb Beyond Pie
While its nickname 'pie plant' points to its most famous application, rhubarb is a versatile ingredient used in many other dishes, both sweet and savory. Its characteristic tart flavor pairs well with a variety of other ingredients.
- Sauces and Compotes: The tangy profile of stewed rhubarb makes for excellent sauces and compotes, perfect for topping yogurt, pancakes, or ice cream.
- Drinks: Rhubarb can be turned into syrups for cocktails and spritzers or used to flavor gin.
- Savory Dishes: It can be used to add a tangy contrast to rich meats like pork or duck.
- Preserves: Rhubarb's natural acidity makes it ideal for jams and chutneys, often paired with berries or ginger.
Conclusion
The simple question "what's another name for rhubarb?" unlocks a fascinating history of this versatile perennial. From its ancient use as a medicinal root to its popularization as the "pie plant" in American kitchens, rhubarb has earned its various monikers. Today, it continues to be cherished for its unique tart flavor, vibrant color, and versatility in both sweet and savory dishes, proving its identity is far more complex and interesting than just a pie filling.
