Rhubarb has a very interesting look and history. In most of the countries rhubarb is considered a vegetable, but in America is considered a fruit. It is mainly used in pies and other desserts. It is native to Siberia and spread through Europe and North America.
In Romania we use it as a fruit and vegetable. We make compote and pies but we use it also to sour the soup or the stew.
You can find rhubarb through the year. You can cultivated in the greenhouses or outdoors. From the rhubarb we use only the stalks because the leaves are extremely toxic.
Rhubarb is packed with minerals, vitamins and other nutrients to keep our bodies healthy.
- Rhubarb is low in calories and is recommended for weight loss. It also increases the rate that body burns fat.
- Due to the presence of dietary fiber, rhubarb increases the level of good cholesterol. Rhubarb poses no threat to cardiovascular health.
- Rhubarb is used to treat constipation and other digestive issues.
- The most important vitamin in Rhubarb is Vitamin K. Vitamin K prevents the oxidation of brain cells and stimulates cognitive activity. Vitamin K also stimulates bone growth and repair.
- Rhubarb is a good source of beta carotene and other compounds which protects the skin and the eyes from the effects of free radicals.
- Prevents oral and lung cancer.
- Stimulates the production of new red blood cells.
So, I am waiting for spring and for my rhubarb. We have a bush in the garden. I think I want to make some pies this year.