Rhubarb: what it is, benefits and how to use it

Rhubarb is an edible plant that has also been used for medicinal purposes, due to which it has a powerful stimulant and digestive effect, used mainly in the treatment of stress, as it contains sennosides that provide a laxative effect.

This plant has an acidic and slightly sweet taste, for this reason it is usually consumed cooked or as an ingredient in some culinary preparations. The part of the rhubarb used for consumption is on the stalk, due to which the days can cause a serious intoxication by containing oxalic acid.

Main benefits

The consumption of rhubarb can provide several benefits for health, these are:

• Improve the health of the eyes, containing lutein, an antioxidant that protects the eye macula;
• prevent cardiovascular diseases, by containing fibers that reduce the absorption of cholesterol in the intestine and antioxidants that prevent atherosclerosis;
• Help regulate blood pressure and improve blood circulationit has antioxidants that provide an anti-inflammatory effect and is rich in potassium, a mineral that helps to relax blood vessels, favoring the blood flow through the arteries;
• Improve skin health y prevent spinillas, as it is rich in vitamin A;
• Could prevent cancerby containing antioxidants that prevent cell damage caused by the formation of free radicals;
• Promote weight loss for having few calories;
• Strengthen the immune system, for being rich in selenium and in vitamin C;
• Relieve the symptoms of menopause, by containing phytosterols, they help to reduce sofocos (sudden heat);
• maintain brain health, Its soil is rich in antioxidants, it also contains selenium and hill that helps to improve memory and prevent neurodegenerative diseases such as Alzheimer’s or senile dementia.

It is important to mention that these benefits are found in the stalk of rhubarb, because your children are rich in oxalic acid, a substance that can cause serious health problems, because when consumed in large quantities it can be nephrotoxic and exert a corrosive action. , its lethal dose is between 10 to 25 g depending on the age.

nutritional composition

The following table shows the nutritional information for 100 g of raw rhubarb:

how to use it

The rhubarb can be eaten raw, cooked, as an addition to recipes such as tartas and marmalade. Consuming it cooked helps to reduce the content of oxalic acid between 30 and 87%.

If the rhubarb is placed in a very cold place, such as the freezer, oxalic acid can migrate from the store to the stalk, which can cause problems for those who consume it. In this way, it is always necessary to keep in mind that the rhubarb must be stored at room temperature or under light refrigeration.

1. Rhubarb Tea

The rhubarb dish is prepared in the following way:

Ingredients

• 500 ml of water;
• 2 spoonfuls of rhubarb stalk.

preparation method

Put the water and the rhubarb stalk in a pot and bring it to high fire; luego de que hierva, lower the fire and let it cook for 10 minutes. Paste and drink hot or cold without sweetening.

2. Orange jam with rhubarb

Ingredients

• 1 kg of chopped fresh rhubarb;
• 400 g of sugar;
• 2 cups of orange peel zest;
• 80 ml of orange juice;
• 120 ml of water.

preparation method

Put all the ingredients in a pot and take it to the fire until the water is hierva; luego, bajar el fuego and let it cook for 45 minutes or until it lasts, moving occasionally. Pour the jar into sterilized glass jars and cover and store in the refrigerator when they are cold.

Possible side effects

Rhubarb intoxication can cause abdominal cramps, diarrhea and deep and persistent vomiting, followed by internal bleeding, convulsions and coma. The effects mentioned were found in some studies with animals whose consumption of this plant was for about 13 weeks, so its consumption should not be for a prolonged period.

The symptoms of rhubarb intoxication can cause low urine production, excretion of acetone in the urine and excess protein in the urine (albuminuria).

Contraindications

Rhubarb is contraindicated in children, women who are embarrassed because it can cause miscarriage, lactating women or women with menstrual period and people with kidney problems.