Energetics of Food

Energetics of Rhubarb: More than Pie Filling
Energetics of Food Donna Sigmond Energetics of Food Donna Sigmond

Energetics of Rhubarb: More than Pie Filling

Rhubarb is native to Siberia and its cultivation and trade stretch back to the days of the Silk Road when rhubarb was considered a Medieval European luxury item. It wasn’t until the popularity of cane sugar hit that this sour vegetable transformed into something sweeter, filling pies and other desserts with its pink stalks. 

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