![The Chemistry of Rhubarb](https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2015/04/The-Chemistry-of-Rhubarb.png?resize=700%2C495&ssl=1)
Field-grown rhubarb will shortly be coming into season and appearing in supermarkets in the UK, so it seems like a good time to take a look at the chemistry behind this odd-looking vegetable. It’s mostly used in pies and desserts, but it’s only the stalks of the plant that we eat – and there’s a reason for that. This graphic takes a look at why, and also looks at the chemical compounds that contribute to the colour and the laxative effect of rhubarb.