Rhubarb is popular because of its fruity-sour taste and is suitable for refining a variety of dishes. Especially compote or cake refines rhubarb in a special way. In addition, it has relatively few calories, but on the other hand contains oxalic acid, which is considered toxic. What effect rhubarb has on health and what should be considered in its preparation, you can learn here.
Rhubarb: important ingredients
Rhubarb has numerous vitamins and minerals that are significant for the human organism. These include:
- Vitamin C
- Vitamin K
- Magnesium
- Potassium
- Iron
- Phosphorus
- Iodine
- Malic and citric acid
- Pectin
- Tannins
- Glycosides
- Essential oils
Rhubarb in numbers – nutritional values
An amount of 100 grams of rhubarb usually contains about 14 to 21 kilocalories and only 0.2 grams of fat and 0.9 grams of vegetable protein (protein). The amount of carbohydrates is about 4.5 grams, while the fiber content is 1.8 grams. Rhubarb has no cholesterol and is also relatively healthy due to the small amount of calories. However, since – due to the high acid content – sugar is added in many cases, this positive effect is often cancelled out. A practical alternative to industrially produced sugar is fruit juice (for example, apple or orange juice), which is added to the rhubarb compote during preparation.
Health significance of rhubarb
Vitamin C, which is abundant in rhubarb, strengthens the immune system and defenses. Thus, eating rhubarb in winter can help prevent a cold, for example. The high content of potassium provides the dehydrating effect of rhubarb and promotes the transport of nutrients into the body cells. The contained sodium supports digestion and stimulates intestinal movement. In addition, rhubarb is characterized by a blood purifying effect and can be used as a means of purification. Especially in the form of compote, rhubarb can gently cleanse the intestines, gall bladder and liver. The fruit acids it contains also stimulate the appetite. The substances contained in rhubarb root are particularly strong, so they often serve as an ingredient in laxatives.
Allergies and intolerances
Allergies resulting directly from the consumption of rhubarb are usually not to be feared. However, special attention must be paid to oxalic acid, which is present in larger amounts in rhubarb. Oxalic acid is toxic and is contained in particular in the leaves of rhubarb, which is why these must be removed before preparation and must not be consumed under any circumstances, otherwise vomiting and circulatory disorders could occur in large quantities. However, oxalic acid is also present in the stems of rhubarb to a small extent. The acid binds calcium, which is why it can affect the condition of teeth and bones if eaten in excess. Because it attacks tooth enamel, you should brush your teeth no sooner than half an hour after eating rhubarb. In addition, there is a risk of bladder or kidney stones forming from deposits of oxalic acid combined with the body’s own calcium.
When is oxalic acid dangerous?
The older rhubarb gets, the higher the content of oxalic acid increases. For this reason, rhubarb should not be harvested after the end of June. The optimal harvest time is during the summer months before June. The harmful effect of oxalic acid can be reduced if rhubarb is combined with milk or dairy products. In this way, the oxalic acid is neutralized by the calcium. However, it is better to avoid eating rhubarb if you suffer from rheumatism, arthritis, kidney stones or gout. In addition, pregnant women and young children should generally not consume rhubarb.
Tips on purchase, storage and shelf life
When buying rhubarb , pay special attention to its quality , which is especially evident in its freshness: The stalks should be firm and have a slight sheen. In addition, the ends should appear juicy. Wavy rhubarb stalks are not yet ripe – their purchase is not recommended. After purchase, it is best to wrap the rhubarb in a damp cotton cloth immediately. It is best stored in the vegetable compartment of the refrigerator, where it will remain crisp and fresh for several days.Rhubarb is also suitable for freezing, which for this purpose is placed in the freezer raw or already processed. This will significantly extend the shelf life.
This is to be observed during preparation
Before preparing rhubarb, the stalks are washed and the leaf base and the stem end are removed. The rhubarb stalks are cut into pieces. Especially thick and fibrous stalks should be peeled, as they have a high content of oxalic acid. Green pieces are also rich in the acid and should be cut off. After subsequent cooking of the rhubarb, it is ready for further processing and can now be sweetened. Cooking also reduces the oxalic acid content by releasing the acid to the cooking water – this should therefore be poured away after cooking. Rhubarb should be eaten raw in small quantities at most. Under no circumstances should rhubarb be cooked in an aluminum pot or wrapped in aluminum foil. It should also not come into contact with other metals such as zinc. Any chemical compounds that are formed are toxic because of the oxalic acid.
Use of rhubarb
Rhubarb is suitable as a healthy ingredient in a variety of recipes and especially as a refinement of desserts. A classic is rhubarb pie, decorated with crunchy crumbles. Muffins are another variant for a juicy dessert with rhubarb. Rhubarb is also popular for processing into jam, especially strawberry-rhubarb jam. The proportion of strawberries balances the acidity of the rhubarb and a harmonious, fruity aroma is created. Rhubarb can also serve as an addition in a warm milk and is also suitable for making liqueur, which is also very popular out of season.
Rhubarb: fruit or vegetable?
It is true that rhubarb is characterized by a fruity and sour taste and is often prepared like fruit. Nevertheless, rhubarb is a vegetable. It belongs to the so-called knotweed family, which makes it related to sorrel. Rhubarb consists of a leaf stalk and is grown in fields, but also often in your own garden.
Interesting facts about rhubarb
Rhubarb originated in China and was mentioned as a medicinal plant in a Chinese herbal book as early as 2,700 years before Christ. However, the healing power of rhubarb was not seen in its stems, but in its roots. A powder was made from these, which was used, for example, against constipation and constipation and was even supposed to help as a remedy against plague. It was not until the 18th century that rhubarb developed into a popular food. In England, different varieties of rhubarb were first cultivated at the beginning of the 19th century. In the meantime, rhubarb, which generally prefers more temperate zones, has become relatively widespread. The plant has also been cultivated in Germany for about 150 years. Rhubarb stalks with light red flesh are characterized by a somewhat milder taste compared to the dark red stalks. In Germany, rhubarb is usually available for purchase between April and June 24, St. John’s Day. After that, rhubarb should not be harvested.
