Rhubarb is the name given to the cooked, fleshy, edible petioles of species and hybrids of the genus Rheum in the family Polygonaceae.
Origin
In ancient eras, rhubarb was utilized as a medication or medicinal ointment. China-native rhubarb was cultivated and traded for its medical properties as early as the 16th century. According to History of Fruit, by the 19th century, rhubarb was widely used as a vegetable and food source.
Description
Rhubarb is recognized for having a sour flavor and thick stalks that are typically cooked with sugar. The celery-like stalks exhibit a variety of colors, from red to pink to pale green. Cold winters are necessary for the growth of this veggie. Although the leaf stalks can be consumed raw and have a crisp feel similar to celery, despite being in a different family, they are most frequently cooked with sugar and used in pies, crumbles, and other desserts.
Scientific knowledge reveal that its high quantities of malic and oxalic acid are mostly to blame for its acidity. One of the most prevalent acids in plants, malic acid contributes to the sour flavor of many fruits and vegetables.
Health Benefits
Good for Bone Health
Rhubarb’s vitamin K content aids in maintaining strong, healthy bones. Vitamin K is crucial for the development of new bone and helps guard against osteoporosis.
Aids in Digestion
Ingestive issues like constipation are avoided thanks to the fiber in rhubarb, which keeps things moving through the digestive tract. Sennosides, which are substances in it that have a natural laxative effect, are also present. In addition to having anti-diarrhea properties, rhubarb contains tannins.
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