Although the rhubarb tastes fruity-sour and also the preparation is the same as with fruit, it is a vegetable. Rhubarb is related to sorrel and belongs to the knotweed family.
This is what you should know about rhubarb
Rhubarb contains a lot of vitamin C and thus strengthens the immune system and defenses. In winter, eating it can protect against colds. Rhubarb is native to China. It was first described as a remedy in the Chinese Peng-King herbal book around 2700 BC. However, the healing power was not due to the stems, but to the roots. This resulted in a powder that was taken to treat intestinal inertia and to fight the plague. It was not until the 18th century that rhubarb became a food. The English were the first to cultivate different varieties of rhubarb at the beginning of the 19th century. In the meantime, however, the vegetable, which prefers temperate climates, has become widespread. In Germany, it has been planted for around 150 years. In the right growing medium, the stalked vegetable is very easy to care for. In the event of insufficient sunlight, rhubarb produces only thin stalks. There are a total of about 60 species of the rhubarb genus. In Germany, the common rhubarb is the most common. The stems can be green or red in color, depending on the anthocyanin content. The stalks with a light red flesh have a more mellow flavor compared to the dark red specimens. The red-fleshed rhubarb varieties also contain less fruit acid, so they are milder. The skin of the rhubarb should generally only be removed from the older stalks, as it is an important flavor carrier. Rhubarb is available in Germany from April until June 23. Then, just like asparagus, the season is over.
Importance for health
Rhubarb contains a lot of vitamin C and thus strengthens the immune system and defenses. In winter, eating it can protect against colds. Likewise, the high potassium content should be emphasized, whereby rhubarb has a dehydrating effect and promotes the transport of nutrients from the blood to the cells. Sodium is also present in remarkable quantities. It aids digestion and stimulates intestinal motility. Rhubarb also has a blood purifying effect and is therefore very suitable for a spring detoxification. Especially as a compote, rhubarb is well suited for gentle cleansing of the intestines, liver and gall bladder. The fruit acids provide the refreshing aroma of rhubarb and also stimulate the appetite. The active ingredients of the root of rhubarb are very strong, so they are used as a component of laxatives.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 21 | Fat content 0.2 g |
| Cholesterol 0 mg |
Sodium 4 mg |
| Potassium 288 mg | Carbohydrates 4.5 g |
| Dietary fiber 1.8 g |
Protein 0.9 g |
The content of vitamins in rhubarb is average, but in the vegetable there is a lot of vitamin C and K, as well as important minerals, especially potassium, magnesium, iron, phosphorus and some iodine. Very beneficial for health are also abundant citric and malic acids, intestine-friendly pectin, glycosides, tannins and essential oils. Rhubarb is very low in calories. However, since sugar must be added for consumption due to the strong acidity, this is cancelled out. A good alternative is to use fruit juice for the various rhubarb recipes.
Intolerances and allergies
Since the leaves of rhubarb contain a lot of oxalic acid, they are toxic. It is found in the stems as well. The acid binds calcium and can therefore affect the health of bones and teeth if consumed in excess. As rhubarb gets older, the oxalic acid content also increases. Therefore, it should not be harvested after the end of June. People who suffer from stomach problems should also not eat rhubarb. The harmful effect can be reduced by combining it with dairy products, because the acid is neutralized by the calcium it contains. In case of arthritis, rheumatism, gout or kidney stones, it is not recommended to consume rhubarb.
Shopping and kitchen tips
When buying rhubarb should pay attention to quality.When it is fresh, this is shown by the fact that the stalks are firm and slightly shiny, as well as the ends look juicy and not dry. Wavy stems are not yet ripe. It is not advisable to buy them. Rhubarb should be wrapped in a damp cloth and placed in the vegetable compartment of the refrigerator. Here it will stay fresh and crisp for several days. In addition, rhubarb can also be frozen well, either raw or prepared ready to cook, for example, as a compote. The preparation of rhubarb is quite simple. For a young and very tender vegetable, it is enough to cut off the leaf base and the stem end after washing and cut the rhubarb stalks into pieces. Very thick, fibrous stems should also be peeled, as this reduces the oxalic acid content. The chopped pieces are lightly sugared and steep in their own juices for about half an hour. Then everything is brought to the boil once and then cooked over a mild heat for five minutes. The rhubarb can now be further used to make cakes, compote, jam, etc. The oxalic acid it contains also reacts with aluminum and metal. Rhubarb must therefore not be cooked in an aluminum pot, wrapped in aluminum foil or come into contact with another metal such as zinc, because all the chemical compounds that result are toxic.
Preparation tips
Rhubarb is not edible raw and causes abdominal pain or other discomfort. This is because the oxal content in the vegetable is too high. In cooking, only the stems are used, because the leaves are incompatible. From the vegetable can be prepared cakes, compotes, puddings and other delicious desserts. Among the fruit cakes with rhubarb, a shortcake with the pieces of fruit as well as a meringue topping on it is very popular. Muffins with rhubarb are also popular, but in this case it is necessary to take a little more sugar than it is specified in conventional muffin recipes. Some cooks even use rhubarb with meat dishes or as a side dish. Rhubarb, which is to be used to obtain juice, should not be peeled if the red pigment, which sits under the skin, is to be present in the juice. Very good tastes freshly squeezed juice from rhubarb, a little sugared and then diluted with water. Rhubarb compote is made from pieces put in a little water with sugar. The compote is seasoned with nutmeg, cloves or cinnamon. Lemon juice goes very well with rhubarb. The compote tastes delicious with vanilla pudding. The rhubarb can also be made into jam. For this purpose, banana pieces and orange juice harmonize very well. Rhubarb is also often eaten together with strawberries. This is not only recommended in terms of taste, because the strawberry is particularly low in nitrates and therefore creates a good balance.
