The top benefits, nutritional values, Uses and storage of Rhubarb

The top benefits, nutritional values, Uses and storage of Rhubarb

Rhubarb belongs to the family of Polygonaceae. Although it is considered a vegetable, in America, it is considered a fruit.

Health benefits of rhubarb are its ability to promote weight loss, improve digestion, prevent Alzheimer’s, stimulate bone growth, avoid neuronal damage, boost skin health, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.

 May Stave Off Brain Disorders

Rhubarb contains many antioxidants that prevent free radical formation, treats brain disorders like Alzheimer’s, ALS and stroke, and promote brain health.

Fights Free Radicals

Rhubarb contains quercetin which fights free radicals and reduces the risk of many diseases.


Relieves Constipation and Diarrhea

Rhubarb has laxative properties that prevent constipation, ease bowel moments, reduces the pain of hemorrhoids or tears in the skin lining of the anal canal and boost digestive health.

Reduces Inflammation

Rhubarb is an anti-inflammatory food that contains healing properties because of which wounds are healed faster, it reduces inflammation, promotes vision, skin health fights cancer and reduces the growth of bacteria.

Weight Loss

Rhubarb has low calories which increase the metabolism of the body, burns fat and reduces the weight of the body.

Treats Heart Diseases

Rhubarb contains fiber which reduces high cholesterol levels and reduces the risk of heart diseases.

Prevents Alzheimer’s disease

Rhubarb contains amino acids that reduce the risk of Alzheimer’s disease.

Improves Bone Health

Rhubarb contains vitamin K, calcium and minerals which protects the brain from neural degeneration. Reduces the risk of osteoporosis, promotes bone growth and repair and strengthens the bones.

Anti-cancer Properties

Rhubarb contains anti-cancer properties, beta-carotene, lutein and zeaxanthin which reduces the risk of cancer and protects the skin and eyes from free radicals.

Improves Blood Circulation

The trace amounts of copper and iron found in rhubarb are enough to stimulate the assembly of recent red blood cells, increasing the overall red blood cell count within the body also as an activity to essential areas of the body, thereby raising they operate and boosting the metabolism of the body.

Treats Diabetes

The presence of a compound referred to as rhaponticin in rhubarb helps improve the glucose levels in folks and thereby helps stop the condition of polygenic disorder.

Improves Vision

Rhubarb contains vitamin C and lutein, which are compounds that promote eye health, reduces the risk of cataracts and macular degeneration.

Treats Perimenopause Symptoms

Rhubarbcontains phytoestrogens which reduce the occurrence of hot flashes and perimenopause symptoms.

Skin Care

Rhubarb being wealthy in axerophthol, associate degree inhibitor, helps rebuff free radicals and thus delays the signs of aging with wrinkles and fine lines. It additionally acts as associate degree antifungal and anti-bacterial agent and prevents skin infections and skin problems.

 Rhubarb can be eaten at any time of day. It goes well with ginger, strawberries, and celery.

Is Rhubarb Poisonous?

Interestingly enough, the stalks are the sole things eaten from this plant, as a result of the triangular leaves are extraordinarily high in acid, which may cause severe diseases in individuals, leading to the common belief that rhubarb is toxic. If the plant is subject to extreme cold, the damaging acid will migrate into the stalk, thus make sure to store it in an exceeding heat or temperate area, similar to the climate it usually grows in.

So what a part of rhubarb is poisonous?

 The stalks and flowers at the sole edible components of the plant whereas the rhubarb leaves will truly be poisonous thanks to the presence of compounds like acid and anthraquinone glycosides. Symptoms of poisoning Willem body problem respiratory, a burning sensation within the mouth and throat, nausea, and looseness of the bowels.

Nutritional Value

One of the most reasons why individuals cultivate and eat rhubarb is for its astounding organic process price. it’s jam-choked with minerals, vitamins, organic compounds, and alternative nutrients that build it ideal for keeping our bodies healthy. in keeping with the Agriculture Department National Nutrient information, these precious elements square measure dietary fiber, protein, vitamin C, vitamin K, B-complex vitamins, calcium, potassium, manganese, and atomic number 12. In terms of organic compounds, the plant could be a made supply of polyphenolic flavonoids like carotene, lutein, and carotenoids.

How to buy and  Store Rhubarb

Buy rhubarb which is fresh, has leaves attached to it, has a reddish tinge to them and its stalks are crisp.

Store the rhubarb in the refrigerator wrapped in a paper towel after cutting its leaf and washing and drying it.

Ways to use rhubarb

Rhubarb is used in many dishes in a variety of ways

  • Strawberry rhubarb pie
  • Cakes
  • Juices
  • Rhubarb sauce
  • Jams
  • Fruit wine or Sima
  • Compote

Season in which rhubarb is available

Rhubarb is available from January to June.

How to make Rhubarb Souffle Recipe


3/4 cup chopped rhubarb

1/2 tablespoon caster sugar

2 Egg whites

1/4 cup sugar


Step 1

Combine rhubarb, 1 tbsp of sugar and 1 tbsp of water. Cook in a small pan over medium flame until it thickens. Transfer the mixture to a small bowl.

Step 2

Beat the egg whites until soft peaks form. Add the remaining sugar and beat well. Add this to the rhubarb mixture.

Step 3

Spoon into greased ovenproof dishes lined with 1 tbsp of sugar. Bake in a preheated oven at 400F/375F for 12 minutes.

Step 4

Remove and cool. Sprinkle some caster sugar on top and serve

How to make Rhubarb Achar


  • 1 ¾ cup Rhubarb Chopped into ½ inch pieces from 2 stalks
  • 4 cloves garlic
  • 1 ½ teaspoon chili powder I used really hot one use paprika instead you want mild
  • 1 green chili
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ cup gingelly oil Use your favorite oil
  • 2 teaspoon jaggery use brown sugar
  • 1/8 teaspoon asafoetida
  • ½ teaspoon salt
  • 1 sprig curry leaves
  • 1/4 teaspoon turmeric powder


  1. Heat 2 tablespoon oil in a pan and add mustard seeds when it starts popping add fenugreek seeds, curry leaves, and asafoetida.
  2. To this add chopped Rhubarb, green chili garlic cloves, chili powder, turmeric powder, salt and jaggery and rest of oil
  3. Once Rhubarb is soft, then switch off the flame.
  4. Enjoy

Safety profile

 Due to the potent nature of rhubarb, you must avoid it if you’ve got a pre-existing urinary organ condition or bound channel conditions because it will build them worse. Also, take care that youngsters or pets don’t eat rhubarb leaves. There are some cases of death thanks to the hepatotoxic levels of acid contained within the leaves. apart from that, rhubarb is delicious, therefore get pleasure from it! Rhubarb poisoning will occur once somebody fare items of leaves from the plant. Medicinally, it will cause some aspect effects, like channel issues, and long-run use will cause further health issues thanks to the acid contained within the leaves. luckily, preparation it will considerably decrease acid content and scale back the chance of adverse aspect effects.

If you’re pregnant or have the renal disorder or liver issues, it’s best to talk over with your doctor before taking it medicinally. There are considerations with the mix of healthful rhubarb and a few medications also, together with diuretics or blood thinners. whereas intake the stalks of the plant is perhaps fine moderately, make sure to ascertain together with your doctor if you have any queries on the security.

Fun facts about rhubarb

  • According to the Food Network, 1 pound of fresh rhubarb yields about 3 cups chopped or 2 cups cooked. This is a great tip to remember in the store when you’re purchasing rhubarb for a recipe.
  • Rhubarb was used as a medicine/healing ointment in earlier centuries. A native plant of China, rhubarb was grown and traded for medicinal purposes as early as the 16th century. According to History of Fruit, rhubarb gained popularity as a food and vegetable source by the 19th century.
  • The redder the stalk, the sweeter the flavor. Savor the Rhubarb points out that green rhubarb can also be eaten, and is just a different variety. All rhubarb is quite bitter in taste and therefore a great substitute for cranberries, and a good match with a sweeter fruit like strawberries.
  • The leaves attached to the Rhubarb stalks are poisonous. Daily Random Facts tells us that no matter how enticing, green, and crisp those leaves look, you should always discard that part of the plant.
  • Though not often used in modern parlance, the word “rhubarb” can also mean “a heated argument or dispute,” according to Merriam Webster.
  • Rhubarb can reach 6 to 10 feet in height. Cultivated varieties are usually smaller.
  • Rhubarb develops long, thin stalks with rounded ridges on the surface. They grow from a short, thick rhizome.   of the stalks vary from deep red to light green. The flesh is always white-colored. Stalks (petioles) are an edible part of rhubarb. The shape of the rhubarb stalks resembles celery.
  • Each rhubarb stalk ends with a large, triangular, drooping leaf with a prominent midrib. Unlike stalks, leaves are not edible. They contain a high percentage of oxalic acid which is toxic for humans.
  • Rhubarb blooms in summer and produces small greenish-white or red flowers arranged in large clusters. Flowers are designed for pollination by wind. They are also able to perform self-pollination.
  • Rhubarb stalks are a rich source of dietary fibers, vitamins K and C and minerals such as calcium, manganese, and potassium.
  • Even though most people consume rhubarb as a fruit, botanically speaking it belongs to the group of vegetables. Fresh stalks have a sour taste and they are usually dipped in sugar before consumption. The color of the stalk determines the taste. Sweeter stalks are more intensely red colored.
  • Rhubarb is often consumed in combination with strawberries, blueberries, and peaches and used for the preparation of various cakes, pies, fruit salads and muffins.
  • Rhubarb is also known as “pie plant” because it is most commonly used for the preparation of pies.
  • Rhubarb can be also consumed in the form of jams, jellies, smoothies, and wines.
  • Fibers obtained from rhubarb can be used for the manufacture of paper.
  • Brown dye isolated from the root of rhubarb can be used for dyeing of hair. Leaves and stalks are a source of yellow and red dyes.
  • Leaves of rhubarb contain substances that repel insects. By boiling the leaves in water, people can produce a homemade insecticide that can eliminate pests from the garden.
  • Rhubarb can be used for the purification of the blood, to induce vomiting (and elimination of toxins), prevent disease of gums and as a cure for constipation.
  • Due to numerous, beneficial properties of this plant, rhubarb was more valuable than cinnamon in the 16th century in France and more expensive than opium in the 17th century in England.
  • Rhubarb is a perennial plant that can survive from 10 to 15 years in the wild.

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