I think it grows in colder places and isn’t popular enough to get imported here, I can get so many fruits that are exotic elsewhere, but apples and potatoes are expensive here, and rhubarb I just never see.
I’m biased towards tropical fruits so I think you have the better end of the deal. I actually thought rhubarb was a herb of some kind, learned that it was a fruit after your comment
It’s a fruit?! I thought you used the stalk, which looks somewhat like celery in shape. /a Midwesterner who has eaten rhubarb pies made/grown by a great aunt
Funny, I’m in NJ, and within the past month I’ve seen guava and rhubarb for the first time ever on the shelves. Haven’t gotten rhubarb yet, I really don’t know anything about it.
I have a 6 foot by 6 foot patch of rhubarb in Wisconsin that’s completely gone to seed because I don’t have enough freezer space to keep any more of it. It makes a great simple syrup for cocktails and of course classics like crumble and pie.
I was born, raised, and currently live in Florida. The guavas in Florida supermarkets are closer-tasting to plastic than the guavas I’ve had in the Caribbean.
We have guava in the stores here in Florida but I’ve seen rhubarb twice in half a century.
I’ve seen rhubarb in the Midwest fwiw
I think it grows in colder places and isn’t popular enough to get imported here, I can get so many fruits that are exotic elsewhere, but apples and potatoes are expensive here, and rhubarb I just never see.
I’m biased towards tropical fruits so I think you have the better end of the deal. I actually thought rhubarb was a herb of some kind, learned that it was a fruit after your comment
It’s a fruit?! I thought you used the stalk, which looks somewhat like celery in shape. /a Midwesterner who has eaten rhubarb pies made/grown by a great aunt
Botanically it isn’t a fruit but it is a culinary fruit because of how it is used.
Funny, I’m in NJ, and within the past month I’ve seen guava and rhubarb for the first time ever on the shelves. Haven’t gotten rhubarb yet, I really don’t know anything about it.
I have a 6 foot by 6 foot patch of rhubarb in Wisconsin that’s completely gone to seed because I don’t have enough freezer space to keep any more of it. It makes a great simple syrup for cocktails and of course classics like crumble and pie.
When I was a kid, we had a patch of it in the vack yard and mom would make desserts out of it. Or wed just eat it raw.
I was born, raised, and currently live in Florida. The guavas in Florida supermarkets are closer-tasting to plastic than the guavas I’ve had in the Caribbean.
Yeah I have only used them sort of unripe, for compote with so much sugar. But they do grow here.