In recent history, rhubarb is often paired with strawberries to make pies and jams. The problem is that these recipes are riddled with sugar, counteracting any of the plant’s health benefits.
Rhubarb is a sour vegetable, which leads it to often be treated as a fruit and also why most rhubarb recipes call for so much sugar. Instead, try dicing the stalks and adding them to salads, where the sour taste compliments the other flavours without becoming overpowering.
Rhubarb stalks are the fibrous, edible part of the plant. They can range from green to red, and until the late 1700’s they were only used for medicine.
Rhubarb is an ancient Chinese medicinal plant used to reduce inflammation. Today, science has backed the traditional rhubarb benefits. Rhubarb extract has both antiviral and anti-inflammatory properties, along with some great benefits for your gut.
Rhubarb is a good source of calcium, dietary fibre, manganese, potassium, vitamin C, and vitamin K2.
Rhubarb is an excellent source of calcium and vitamin K, a great combo for improving bone density and helping alleviate osteoporosis. Vitamin K is needed for blood clotting. It is also required to maintain proper bone density. This can decrease the risk of fractures and general wear and tear.
Rich In Dietary Fibre
Fibre is essential for smooth and regular digestion. More so, rhubarb is especially beneficial for the digestive tract. It increases gastrointestinal hormones, which promote the restoration and protection of intestinal mucosal barriers. This means a healthier intestinal lining and greater gastrointestinal motility.
The fibre found in rhubarb stalks can effectively lower cholesterol, especially LDL, in hypercholesterolemic men. The fibre found in the stalks is mainly insoluble, but has some soluble fibre fixed in. This blend appears to be beneficial for health, aiding the digestive tract and cholesterol levels.
High Levels of Antioxidants
Rhubarb is a rich source of antioxidants. In fact, it contains higher levels of phenolics than kale. These antioxidants are important for reducing inflammation, fighting free radicals, and supporting optimum health. Just because they aren’t listed on the nutrition label, doesn’t mean they aren’t one of the most important parts of the plant. In fact, rhubarb can help protect the brain from damage, and reduces the risk of developing chronic brain disease.
Rhubarb leaves contain high levels of oxalic acid, making them poisonous. Luckily, the oxalic acid in the stalks is considered safe for consumption.
You can find rhubarb stalks at most grocery stores and farmers’ markets throughout the spring and early summer. Rhubarb stalks may be sour, but they are packed with health benefits, so pucker your lips and enjoy this healthy treat!