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Benefits of rhubarb
One of the few representatives of vegetables that has permanently won its place in the preparation of desserts. At a time when sugar was only for the rich, rhubarb was a revelation, and sweet rhubarb pie was the most popular dessert.
But with rhubarb and its inclusion, it is not so simple. In 1947, it even stood trial. In the US, there was a contradiction about whether it was a fruit or a vegetable, and although science is clear on this worldwide, the court there leaned the other way and designated it as a fruit. That was welcomed by traders - it allowed them to pay less tax and duty.
Either way, its health benefits were appreciated by the Chinese thousands of years ago. But it has gradually spread and can now be found almost everywhere. As a result, it can be found on the shelves virtually all year round.
The plant is up to two metres tall, and only the red-coloured petioles are eaten. Its use is wide-ranging because of its refreshing sweet, sour flavour. In addition to the desserts already mentioned, it is also ideal for compotes, jams and syrups. It retains its juiciness even when dried, so you can often find it in tea blends.
Heat treatment of the leaves is always necessary for rhubarb, as they are toxic when raw.
Approved health benefits:
- Antioxidant
- Normal joint health
- Pre-menstrual & menopausal comfort
- Normal digestion and liver function
- Normal intestinal tract function
- Normal bladder and kidney function
- Normal blood sugar levels
- Natural immunity
