With the leaves, rhubarb is a little reminiscent of chard or borage, and when you remove them It looks mostly like celery.but what distinguishes it at first glance is that its stems have a intense pink color so pretty that it invites the unsuspecting to take a good bite. However, it is better not to do it if you do not really like powerful and, above all, acidic flavors.

The rhubarb (Rheum rhabarbarum) is a little-known vegetable in our country but very popular in countries with colder climates. It can be consumed raw, and it is very delicious if we know how to season it well to tone down its acidity, but It is usually consumed cookedespecially in desserts. Traditional Chinese medicine has used it for its medicinal properties, especially to improve constipation and intestinal inflammation.

Once cooked, rhubarb is exquisite and It surprises with the power of its acidic flavor, which even overpowers the sweetness of desserts.. In fact, if you like baking, it is probably familiar to you, especially if you have tried to make Central European, British or North American recipes. Although it is native to Asia, rhubarb came to Europe through the Silk Road and in some European countries and North America it has become a well-established vegetable.

He rhubarb crumbleoften cooked with apple, is a classic of British and North American baking.

What is rhubarb exactly?

Rhubarb is a perennial plant native to Central Asia and belonging to the polygonaceae familysuch as buckwheat or another vegetable well known for its acidic flavor: sorrel.

It is grown for its stems, the only edible part of the plantsimilar in appearance to celery stalks but pinkish or reddish in color. Its very large leaves resemble those of chard but contain too many oxalates and other toxic compounds that make them inedible.

Rhubarb adapts well to cold and temperate climates, although in these it also needs a cold period, which is why it adapts better to the climate of countries in central and northern Europe, where harvested between mid and late spring.

Rhubarb Properties

Rhubarb is a good source of essential nutrients. Contains vitamins, such as vitamin C and the vitamin Kand minerals such as calcium, potassium and magnesium.

It is also rich in fiber and low in caloriesmaking it an excellent option for those looking for a balanced diet, at least when used in savory recipes or if you are not trying to compensate for its acidity with too much sugar in sweet recipes.

The pink or reddish color is due to the presence of antiocyaninspowerful antioxidants. It also contains anthraquinonescompounds with anti-inflammatory properties.

What is rhubarb used for?

Thanks to its nutritional properties, rhubarb is considered beneficial for digestive and cardiovascular health.

1. Improves digestion: rhubarb is rich in fiber, which helps improve digestion and prevent constipation. It also contains sennosides, compounds that increase intestinal motility by stimulating the nerve endings in the intestinal wall and producing a laxative effect. In traditional Chinese medicine the rhizome and roots are used to treat gastrointestinal and liver disorders and are included in formulas such as Ma Zi Ren Wan. The benefits of rhubarb against digestive and liver problems, among others, have been endorsed by several studies according to a team of Chinese researchers inchinese medicine.

2. Protects against heart disease: Rhubarb contains antioxidants, such as ascorbic acid and gallic acid, which may help prevent heart disease by protecting cells from damage caused by free radicals. As reflected in its purple color, it also provides anthocyanins, antioxidants that contribute to cardiovascular protection. According to a clinical study published in Journal of the American College of Nutritionthe fiber in rhubarb stems also has the ability to regulate cholesterol levels by reducing LDL cholesterol and keeping HDL cholesterol intact.

3. Helps control weight: Rhubarb is low in calories and, also being rich in fiber, is an excellent option for those looking to control their weight.

4. Anti-inflammatory properties: Some laboratory studies have shown that rhubarb may have anti-inflammatory properties, which may help reduce inflammation in the body and prevent chronic diseases.

5. Reduction of side effects of radiotherapy. According to the Memorial Sloan Kettering Cancer Center, rhubarb extract can reduce the side effects of radiotherapy in patients with lung cancer, although it is clarified that more studies are required to support this application.

On the other hand, rhubarb contains high concentrations of oxalic acida chemical compound that can bind to calcium, reducing the assimilation of this mineral by the body and favoring the formation of kidney stones.

Therefore, while rhubarb is an excellent source of nutrients, it is important consume it in moderation and take some precautions to reduce the amount of oxalates in our diet:

1. Avoid consuming large amounts of rhubarb in one sitting, as this can increase the amount of oxalates absorbed into the body.

2. Peeling rhubarb before cooking can reduce the amount of oxalates absorbed into the body.

3. You can also blanch rhubarb for a few minutes before cooking to reduce its oxalate content.

4. Those who suffer from kidney stones or kidney problems should talk to their doctor before consuming rhubarb, as excessive intake of oxalates can be harmful to their health.

How to use rhubarb in cooking

in the kitchen rhubarb stems are used and, although they resemble those of celery, they have a very different use, more similar to that of a fruit than that of a vegetable. Either way, it is a versatile ingredient that can be used in a variety of both sweet and savory dishes.

If you have to take into account that, The redder the stems, the less strong the acidity.. Even so, acidity is its most notable characteristic and that is why rhubarb in a good substitute for cranberries in recipes, and that is why it also combines so well with fruits like strawberries, which are harvested in the same season.

The stems have to be Wash well and remove any remaining leaves.since the leaves are toxic. It is then chopped and cooked or baked. This is often made with sugar, but can also be made with agave syrup or honey.

Ingredients like citrus or other fruits Like apple or strawberries themselves, they are often combined with rhubarb to improve their flavor. He gingerhe cardamomhe nailhe anise and the vanilla They are also good companions for this vegetable. It also combines with creams, ice creams and sorbets.

Some typical preparations and recipes made with rhubarb are: rhubarb jam, the rhubarb piehe rhubarb and apple crumble or other fruits, sweet dumplings…, but you can also add rhubarb to the salads and smoothies. In salads, if it is difficult to consume it raw, you can add it previously baked with some sweetener and spices.

Of course, creativity has no limits and healthy cuisine has also looked for ways to take advantage of this original vegetable. Rhubarb can be fermented to make a different version of kimchiwith rhubarb and carrot, for example. It can also be included in muffins of oats, in the porridge make a buckwheat and rhubarb bread with yogurt or even boil and puree with some strawberries, mint and some natural sweetener to make a kind of fruity gazpachoFor example.