A forgotten plant with a bitter flavour, it is being rediscovered thanks to its nutritional properties and because there are many ways to use it in various recipes, especially sweet ones. For some years, rhubarb, a vegetable native to China with more than sixty known varieties, has become the undisputed protagonist of several sweet and savoury recipes. The plant is brightly coloured and ranges from red to green to bright pink. It is chosen more and more not only to make jams to fill cakes and pies, but also to produce granitas, sorbets and creams suitable for garnishing milk-based gelato. In the pastry and gelato arts, the renewed interest in this plant that seemed to be forgotten is due to its ability to create a sharp contrast between a sour and a sweet taste. Rhubarb has charmed not only the world of desserts, but also the culinary one as cuisines increasingly seek for ingredients capable of giving hints of acidity to savoury dishes. Some chefs use it instead of lemon or vinegar. Even mixology has rediscovered it to make refreshing and easy-to-drink cocktails. 23
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