STRAWBERRY RHUBARB WITH CANDIED GINGER 7.6 OZ

Ingredients- organic strawberries, organic rhubarb, organic sugar, organic lemon juice, organic candied ginger, organic hibiscus flower

This root of  the rhubarb plant was used by the Chinese for medicinal purposes as early as 2,000 B.C., and its medicinal value was  also promoted by the Romans.  After the decline of the Roman Empire, the use of rhubarb root appears to have waned.  Marco Polo noted the abundance of this mountainous plant in China, and over the next 500 years,  European demand for Chinese and Russian rhubarb skyrocketed. 

Claims of purgative properties and its perceived value in the treatment of dysentery, coupled with the difficulty of growing this crop in warmer climates, provided the basis for the escalating price of this plant.  French historical documents state that  rhubarb cost 10 times as much as cinnamon in 1542, while in England it was noted that rhubarb commanded double the price of opium in 1657.

With the increased availability of inexpensive sugar in the 18th century, the tart stems of the rhubarb plant became popular as a food product.  At one point, its popularity earned it the title of  "Pie Plant" in North America.

The stalk of the rhubarb plant is eaten, while the leaves can be poisonous due to high content of oxalic acid.   This plant is a cold weather favorite that thrives in sub-arctic environments, and is typically the first crop of the spring.

Rhubarb provides a good source of vitamin C, calcium, and fiber.  Small amounts of vitamin A, niacin, riboflavin, and iron are also provided. Absent of fat and moderate in calories, rhubarb is a nutritious, heart-healthy fruit with a clean, tart flavor.  

"Rhubarb" is slang for a heated discussion, especially in a baseball game.  This usage
 derives from the act of repeating the word in radio broadcasts to simulate crowd noise.