Rhubarb is an intensely sour vegetable in the genus Rheum which is popular with many people in a cooked and heavily sweetened form as part of a dessert. Traditionally, rhubarb is paired with things like strawberries or ginger, and abundantly sweetened. The result is a tart, sweet, complex flavor which is quite distinctive. The plant has been grown in many parts of the world for thousands of years, and comes into season between April and June. In some regions, it is classified as a fruit, because of how it is used, although this is technically incorrect.
Archaeological evidence suggests that rhubarb has been grown and used medicinally for thousands of years in China. The name of the plant is related to an ancient Greek word meaning “foreign,” and the plant appears to have been imported to Europe by travelers. However it arrived, rhubarb quickly became entrenched in European cuisine, and it continues to play a strong supporting role in many European desserts and preserves.
Only the stalks of rhubarb are edible. Depending on the varietal and how it is cultivated, the stalks will be green to dark red in color, often in streaks. The leaves have a high oxalic acid content, and are potentially toxic to both humans and animals. For this reason, the leaves are trimmed and discarded before rhubarb is cooked. Most commonly, the sour stalks are used in a pie, but rhubarb is also used to make preserves and wines.
Health Benefits of Rhubarb
1.Rich source of dietary fiber:
Rhubarb is considered a rich source of dietary fiber and suitable for those suffering from stomach ailments especially indigestion and acidity. It is often prescribed as a laxative in herbal medicine both for constipation and diarrhea.
2.Anti-cancer properties:
Regular consumption of rhubarb is believed to increase white blood cells in our body. These cells are essential for reducing free radicals, which are responsible for causing cancer. Further the consumption of this tarty treat is believed to prevent different types of tumors.
3.Eases menopausal symptoms:
Rhubarbs are high in calcium and considered the best diet for women as it prevents bone loss and reduces the risk of osteoporosis. Further, consumption of this vegetable during menopause is believed to ease the symptoms including hot flashes.
4.Reduces cholesterol and hypertension:
Rhubarb has the ability to absorb bad cholesterol in the body and reduce the risk of clogged arteries and stroke. It is also believed to effectively reduce blood pressure.
5.Anti-bacterial properties:
Rhubarb has anti-bacterial properties and is considered an effective topical treatment for injuries, wounds, and cuts. It has the ability to prevent staphylococcus infections. It also has anti-inflammatory and anti-allergy properties. The paste of the rhubarb stalk and its juice are commonly used for topical application.
6.Prevents deep vein thrombosis:
The vitamins and nutrients in rhubarb help prevent deep vein thrombosis. It is an ailment where blood clots in the feet and slowly spreads to the lungs if left untreated. Consuming rhubarb is a simple and natural way of preventing this ailment.
7.Enhances metabolic rate:
Being a rich source of dietary fiber, rhubarbs ensure smooth digestion. The potassium in this vegetable is believed to enhance the metabolic rate. Thus, both these nutrients make rhubarb the best bet for those looking forward to reducing their weight.
This vegetable is commonly used in Chinese herbal medicine and as a fruit because of its laxative, anti-inflammatory, and anti-allergic properties. Although, its stem has several health benefits, the leaf of rhubarb is considered to contain oxalic acid, which is poisonous and corrosive. Therefore the leaf should be avoided. Rhubarb is available as a fresh fruit, tinned, or even as supplements. So, enjoy this fruit, which is pleasant to taste, but at the same time ensures your good health the natural way.
