Absolutely love, love, love rhubarb in pies, as a dessert (amazing with some vanilla ice cream) and now we love it in drinks too! But besides the big deliciousness factor rhubarb has certain health benefits, which have cured ailments for centuries. The season of rhubarb has started, so read on for some interesting facts!
- Rhubarb is a member of the buckwheat family and is a vegetable, not a fruit. In moderate climates it’s usually harvested mid- to late spring (April/May) and the season lasts until September
- The most prominent vitamin in rhubarb is vitamin K, which prevents the oxidation of brain cells and stimulates cognitive activity. It also stimulates bone growth which together with the rich amount of calcium (1 cup of cooked rhubarb contains the same amount of calcium as a glass of milk!) makes rhubarb a significant veggie for optimal bone protection
- In ancient Chinese medicine rhubarb is consumed for soothing stomach aches, but is also effective for relieving fevers and lowering the levels of bad cholesterol
- Rhubarb is also recommended for women to gain relief from those crazy annoying pains during your period
- Eating rhubarb helps if you want to lose a couple of pounds, due to the positive effect it has on the digestive system. Moreover, the intestinal action of the rhubarb root also hinders the absorption of fat. Now that is a dessert ingredient we like!
Tip: Remember that rhubarb damaged by severe cold should not be eaten, as oxalic acid which migrates from the leafs (toxic!) can cause illness