from the commonly associated crimson red, through speckled light pink, to simply light green. Rhubarb stalks are poetically described as "crimson stalks". The colour results from the presence of anthocyanins, and varies according to both rhubarb variety and production technique. The colour is not related to its suitability for cooking.

Historical cultivation

The Chinese call rhubarb "the great yellow" ( ??), and have used rhubarb root for

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