Rhubarb

When describing rhubarb, some might begin with its long, slender green and red stalks, accompanied by large, ruffled green leaves. While legally classified a fruit, rhubarb is technically it’s a vegetable.

Rhubarb may have gotten its start in Mongolia, and is now popular throughout Siberia and North America. Some say rhubarb is excruciatingly sour, which it can be if not prepared to its greatest advantage. It is compatible with numerous foods, and can be added to a wide array of dishes, making a rhubarb patch a garden essential.

Rhubarb is most often served cooked in some manner because of its incredibly tart flavor when eaten raw. While you can find recipes featuring raw rhubarb, they often involve soaking it in honey or another natural sweetener to make it palatable. As for the sweetener, keeping it as minimal and as organic as possible is always the best rule of thumb for optimal health.

Health Benefits of Rhubarb

Every 100-gram serving of rhubarb provides 29.3 micrograms of vitamin K, which supports healthy bone growth and may limit neuronal damage in the brain, even to the point of Alzheimer’s prevention. It contains infection-fighter vitamin C, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung cancer.

Rhubarb has folate, riboflavin, niacin, B vitamins and pantothenic acid. Good mineral sources include 12 milligrams of magnesium per 100-gram serving, along with iron, potassium and phosphorus.

While many believe milk to be the best source of calcium, 1 cup of cooked rhubarb contains 83 milligrams, which is impressive in itself. In fact, Michigan State University lists rhubarb as one of the top “fruits” you can eat to get your regular dose of calcium. You can refer to the table below for more information regarding the nutrients in rhubarb.

Rhubarb Nutrition Facts Serving Size: 3.5 ounces (100 grams), raw
	Amt. Per Serving	% Daily Value*
Calories	93.61
Calories from Fat	0
Total Fat	0 g
Saturated Fat	0.053 g
Trans Fat	0 g
Cholesterol
Sodium	4 mg
Total Carbohydrates	4.54 mg
Dietary Fiber	1.8 g
Sugar	1.1 g
Protein	0.9 g
Vitamin A102 IU	Vitamin C	8 mg
Calcium86 mg	Iron	0.22 mg

Studies Done on Rhubarb

Using the premise that rhubarb is one of the oldest and best-known traditional Chinese medicines, researchers tested it against the Coxsackie virus, a known foot-and-mouth disease. A rhubarb root extract showed “significant inhibitory” effects against the disease, leading to the conclusion that further health benefits from rhubarb on a broad scale could have potential.

In another study, rhubarb was shown to convey beneficial gastrointestinal results when given to patients with severe burns, with the result that it eased abdominal distension, promoted regularity and increased food tolerance2.

Rhubarb Fun Facts

Rhubarb’s history goes back a long way. In ancient Chinese medicine, rhubarb was used to help reduce fever and promote blood circulation and general cleansing.

A good thing to remember is that rhubarb leaves are toxic, due to its oxalic acid content. Don’t worry too much, however, because you would need to consume several pounds of rhubarb leaves before you suffer from the effects of too much oxalic acid in your body.

Heralding spring, rhubarb is a surprisingly easy-to-grow vegetable. It grows well in fertile, well-drained soil, abundant garden compost and full sunlight, and it can yield an abundant harvest with very little care required. Once harvested, it can be refrigerated for two to four weeks when wrapped with a damp cloth to preserve humidity.

Summary

Rhubarb is arguably one of the most delicious plants that signal the arrival of spring. Easy to store in your refrigerator, you can enjoy it while the snow falls, too. Best of all, the slender red and green stalks contain a singular set of nutrients that make it a healthy vegetable.

We owe a debt of gratitude to ancient Chinese medicine for its rhubarb remedies that lead scientists to discover the benefits of it the plant, such as fiber for better cholesterol levels, vitamin K for healthy bone growth and neuron function in the brain, natural antioxidants from vitamins C and A (which may help in the development of healthy skin), mucous membranes, vision and potential cancer protection.

Other vitamins, minerals and phytonutrients in rhubarb, including outstanding amounts of calcium, offer essential support and optimal health benefits throughout the body, making this food much more than just a great dessert. Just be sure to consume it properly to avoid the oxalic acid.