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Today, we will introduce a familiar but unfamiliar ingredient-Rhubarb rhubarb. Rhubarb, alias Chuanjun, is one of the "Four donkey kong of Traditional Chinese Medicine" (the other three herbs are Ginseng, Rehmannia and Radix Aconiti Lateralis). In traditional Chinese medicine, rhubarb refers to the root of rhubarb, which has been used as medicine for thousands of years, and its main function is to relax bowels and purge fire. What is the relationship between Rhubarb, a traditional Chinese medicine, and Rhubarb rhubarb, a western food ingredient?

Rhubarb was introduced to Europe in the Middle Ages, but it was not cultivated successfully. However, the variety of Rhubarb took root in Russia and became a European delicacy. Unlike the roots of rhubarb used in traditional Chinese medicine, the stems of rhubarb are mainly used in western food. Because the stem of rhubarb has a pie flavor, it will be used to make pies or bring pie flavor to other things, and it is also called "Pie Plant". When making rhubarb pie, the stem of rhubarb will be diced, cooked with a small amount of water and sugar, softened and put into the pie, which will become a delicious dessert in the oven!

Traditional Chinese medicine has been introduced into Europe, but it has become a dessert, which shows that different cultures study and use different ingredients. It is these differences that make the world more colorful!

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