Rhubarb: what it is, properties and use in the kitchen

With the leaves, rhubarb is somewhat reminiscent of Swiss chard or borage, and when removed looks mostly like celerybut what distinguishes it at first sight is that its stems have a intense pink color so beautiful that it invites the unsuspecting to take a good bite. However, it’s better not to do it if you don’t really like powerful flavors and, above all, acids.

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

Once cooked, the rhubarb is exquisite and surprises by the power of its acid flavor, which prevails even over 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 reached Europe via the Silk Road and in some European countries and in North America it has become a well-established vegetable.

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

What exactly is rhubarb?

Rhubarb is a perennial plant native to Central Asia and belonging to the family of the polygonaceaesuch as buckwheat or another vegetable well known for its sour taste: sorrel.

It is grown for its stems, the only edible part of the plant., similar in appearance to celery stalks but pink 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 central and northern European countries, where it is 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 high in fiber and low in calorieswhich makes it an excellent choice for those looking for a balanced diet, at least when it is used in savory recipes or if it is not a matter of compensating for its acidity with too much sugar in sweet recipes.

The pinkish or reddish color is due to the presence of anthocyanins, powerful antioxidants. It also contains anthraquinonessome compounds with anti-inflammatory properties.

What is rhubarb good for?

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

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 is 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.

Protects against heart disease: rhubarb contains antioxidants, such as ascorbic acid and gallic acid, which may help prevent heart disease by protecting cells from free radical damage. As its purple color reflects, 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 from rhubarb stems also has the ability to regulate cholesterol levels by reducing LDL cholesterol and keeping HDL cholesterol intact.

It helps control weight: Rhubarb is low in calories, and being also high in fiber, it is a great option for those looking to manage their weight.

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 disease.

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 qualified that more studies are required to support this application.

As a counterpart, rhubarb contains high concentrations of oxalic acida chemical compound that can bind to calcium, decreasing 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:

Avoid consuming large amounts of rhubarb at one time, as this can increase the amount of oxalates that are absorbed into the body.

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

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

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

How rhubarb is used in cooking

In the kitchen rhubarb stalks are used and, although they resemble those of celery, they have a very different use, more like a fruit than a vegetable. Still, it is a versatile ingredient that can be used in a variety of ways. both sweet and savory dishes.

If you have to take into account that the redder its 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 such as strawberries, which are harvested in the same season.

The stems have to wash well and remove any remaining leaves that have, because the leaves are toxic. Then it is chopped and cooked or baked. This is often done with sugar, but it can also be done with agave syrup or honey.

Ingredients like the citrus or other fruits such as apple or strawberries themselves are often combined with rhubarb to enhance 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 elaborations and recipes made with rhubarb are the rhubarb jam, the rhubarb piehe rhubarb and apple crumble or other fruits, sweet dumplings…, but rhubarb can also be added to salads and smoothies. In salads, if it is difficult to consume it raw, it can be added previously baked with some sweetener and spices.

Of course, creativity has no limits and healthy cooking has also looked for ways to take advantage of this original vegetable. Rhubarb can be fermented to make a different version of kimchi, with 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 mash with some strawberries, mint and some natural sweetener to make a kind of fruity gazpachoFor example.