Probably from Mongolia, Rhubarb first appeared in France in the XIXth century.
This rustic plant prefers deep and wet soil, and tempered temperatures. It's leaves were well-know to have medicinal properties.
We can only use the petiole. A first cut is done in may/june and the second one in august/septembre. We prefer this latter cut which is less sourand more flavoured.
pure red rhubarb juice
Picardie, in France
The origins are given as an indication.
They can be modified according to the qualitative buying opportunities.