Rhubarb Is Not A Vegetable. It Is Not A Fruit. Rhubarb Is Rhubarb!
Botanically speaking, rhubarb is a vegetable, yet we use it in recipes as a fruit. The Ancient Chinese cultivated the plant for health reasons, as they believed the rhubarb plant roots had valuable medicinal properties.
Rhubarb, which looks like a pink or red stalk of celery, gained little acceptance in the United States until the 1700’s.
Even today, rhubarb does not have a huge following, perhaps because the rhubarb stalks are fairly tart, and usually require a fair amount of sugar to make them palatable for most folks.
While rhubarb has a medicinal history originating in Asia, ingesting a large amount of the leaves can cause poisoning.
They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing.
The edible petioles (stalks) are up to 18 inches long, 1 to 2 inches in diameter, generally somewhat hemispherical in cross section. These petioles are cut and used in pies, jams, jellies, sauces and juice.
Rhubarb has been used as a traditional Chinese medicine since ancient times and today it is still applied in various herbal preparations for health benefits.
* A study has shown that rhubarb help patients with gastric cancer to recover after operations. And,
* Rhubarb has strong laxative action so it is best to use it with other juices.
Here’s how you can use this herb:
Blend together three stalks of rhubarb, without leaves, 1 cup of fresh apple juice, and one quart of peeled lemons and one tablespoon of honey or maple syrup. This tart drink will help you with your constipation. Drink one glass three times a day
Use rhubarb only raw since it is high in oxalic acid. Cooking converts the organic oxalic acid into inorganic oxalic acid.
If you have arthritis or gout, do not use rhubarb.
* Researchers found that baking British garden rhubarb for 20 minutes dramatically boosted levels of anti-cancer chemicals called polyphenols.
Previous research has shown that polyphenols selectively kill or prevent the growth of cancer cells.
The findings were released online in advance of publication in the March 15 print issue of the journal Food Chemistry.
Researchers now plan to study the effect of rhubarb’s polyphenols on leukemia.
* Rhubarb is a valuable home remedy for poison ivy. Raw rhubarb rubbed over the area where it itches, gives relief. The treatment is repeated if itching persists.
* If you want to lighten your hair, but don’t want to go to a salon or use harsh chemicals, there are some home remedies you can use to lighten your hair!
Fresh rhubarb works better than rhubarb that has been frozen or preserved in some way. Add ¼ Cup chopped rhubarb to 1 Cup of boiling water.
Allow it to cool. Strain out the rhubarb and discard. Brush the rhubarb home remedy into your hair and allow it to dry.
My favorite Rhubarb Compote Recipe:
Makes 3 cups
Ingredients:
- 4 cups rhubarb, cut into ½-inch pieces
- 2 cups freshly squeezed orange juice
- 1 cup granulated maple sugar
Preparation:
Place all ingredients in a medium-sized pan and bring to a slow simmer.
Cook until the rhubarb is soft and the mixture achieves the consistency of a thick sauce.
Remove from the heat and cool slightly to serve warm, or refrigerate overnight to serve cold. Refrigeration will thicken the mixture to the consistency of a pudding.
It makes a good low-fat dessert or breakfast dish. Add dried fruits, such as prunes, raisins, and apricots; or perhaps fresh fruit like strawberries. Strawberries are the most favored companions to rhubarb, which is why you see so many strawberry-rhubarb pies.
Want to know more about rhubarb? Then, post your question below.
Yours truly for great health, mind and body,
Michelle, natural health advocate
February 25 2010 10:34 am | Green Living and Healthy Eating and Natural Beauty and Natural Remedies
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