||Native to Siberia
For over 5000 years, it is used as a medicinal plant in Asia. Rhubarb was the renowned vegetable in Asia but was not grown widely in the past.
||Garden rhubarb, Pieplant, Rhubarb, österreichischer Rhabarber, Rabarbaro, Rabarbaro commune, Ruibarbo, Ruibarbo, Wineplant, Rabarber, Daehwang
|Name in Other Languages
Russian: ревень – revenj,
|Plant Growth Habit
||Height and Width: 2-4 feet
||Perennial, 10-15 years in wild
||Orange tinted, brown, fibrous and woody
||Fleshy, red, pink or light green; Length: 12-18 inches
||Heart shaped, fan like, triangular, dark green, Diameter: 30 cm
||Thick, red skinned, Length: 18 inches long, Diameter: 1-2 inches
|Stalk shape and size
||Long, thin, resembles celery, Height: 24 inches
||Deep red-light green
||Green white-rose red, hermaphrodite
- Canada Red
- Red Cherry
- Ruby Red
|Major Nutritions (Raw)
||Vitamin K (phylloquinone) 35.7 µg (29.75%)
Vitamin C (Ascorbic acid) 9.8 mg (10.89%)
Calcium, Ca 105 mg (10.50%)
Manganese, Mn 0.239 mg (10.39%)
Potassium, K 351 mg (7.47%)
Total dietary Fiber 2.2 g (5.79%)
Carbohydrate 5.54 g (4.26%)
Magnesium, Mg 15 mg (3.57%)
Iron, Fe 0.27 mg (3.38%)
Copper, Cu 0.026 mg (2.89%)
- Losing weight
- Cardiovascular health
- Supports digestion
- Prevent Alzheimer’s
- Healthy bones
- Prevent cancer
- Circulates blood
- Kidney stones
- Maintains blood pressure
- Reduce inflammation
- Antibacterial activity
|Calories in 1 cup diced (122 gm)
- The root is considered to be antiseptic, anticholesterolemic, antispasmodic, antitumor, astringent, aperient, demulcent, cholagogue, diuretic, purgative, laxative, tonic and stomachic.
- It is taken in small doses as an astringent and tonic for the digestive system whereas larger doses are used as a mild laxative.
- The internal use of root helps to treat diarrhea, constipation, haemorrhoids, skin eruptions, liver and gall bladder ailments as well as menstrual problems.
- The external usage of root helps to treat burns.
- The dried root is used to prepare a homeopathic.
- It is used to treat diarrhea in the teething children.
- In Chinese medicine, the root is used as a vital ingredient which helps to lower the level of blood glucose.
- It helps to induce vomiting.
- In traditional Chinese medicine, the roots of Rhubarb are used as a laxative to treat millennia.
- In Korea and China, the extract made from Rhubarb is used to prevent ulcers, fever, cancer, toothaches, headaches and liver conditions.
- The rhizomes and dried root helps to treat ailments such as constipation, poor blood circulation and senility.
- Rhubarb helps to treat cold sores.
- Rhubarb causes side effects such as gastrointestinal problems.
- Due to the presence of oxalic acid in the leaves, it could create additional health problems.
- The pregnant women, kidney or liver patients should consult the doctor before using it medicinally.
- Leaf has oxalate can which can cause toxic symptoms such as burning in the throat, eyes and mouth, problem in breathing and skin edema.
- Severely, it could lead to kidney failure, coma, convulsions and death.
- The people having kidney ailments, gout and rheumatoid arthritis should avoid this food.
- Rhubarb can cause stomach pain, uterine contractions and watery diarrhea.
- The long use can lead to bone loss, muscular weakness, irregular heart rhythm and potassium loss.
- It is not safe for the children.
- Rhubarb can worsen the condition of diarrhea or constipation.
- The people having kidney stones should not take rhubarb.
|How to Eat
- Rhubarb is used to make pies and desserts.
- The stalks are cooked with other fruit to add acidity in compotes, jams, sauces and desserts.
- The stalks are used in pies or used with strawberries to add sweetness.
- Rhubarb is used to make jams and jellies.
- Rhubarb is also preserved by freezing or canning.
- It is used in the savory dishes and pickled as well.
- Rhubarb can be infused with the fruit juice.
- It is used to prepare tarts, crumbs, puddings, muffins, pancakes, strudel etc.
- It can be included in cakes, breads and made a refreshing juice.
- Rhubarb is combined with blueberries, strawberries and peaches.
- Rhubarb can be consumed in form of smoothies and wines.
- It is used as an ingredient in the baked goods.
- The taste of the stalk is determined by its color.
- The leaves of the Rhubarb are poisonous.
- Flowers are self-pollinated.
- The stalks are an excellent source of vitamin K and C, dietary fibers, manganese, calcium and potassium.
- Rhubarb is called pie plant as it is mostly used for preparing pies.
- Rhubarb leaves are used to repel insects.
- In the 16th century, Rhubarb was considered more valuable than the cinnamon in the France and in 17th century, it was more expensive in comparison to opium in England.
- Rhubarb belongs to the Polygonaceae family which also includes sorrel and buckwheat.
- The red stalks possess more minerals and vitamins in comparison to the green.