native to: Western China, Tibet, Mongolia, and Siberia
in season here: spring and summer
Rhubarb is a member of the Polygonaceae family, related to buckwheat, of all things. Once established, it can live up to 15 years, and is propagated by dividing the root (actually a rhizome). The stalks or petioles should be an inch or two thick before harvesting, which usually occurs in its second year. Stalks can be red or green, but the red ones are sweeter and more flavorful. The leaves contain poisonous glycosides and unhealthy amounts of oxalic acid; they should be removed upon harvesting so they don't pull nutrients from the stalks.
Rhubarb improves digestion, skin, circulation, and metabolism, helps with weight loss, works to prevent Alzheimer's, protects neurons, stimulates bone growth, and supports the cardiovascular system. It has anti-oxidant, anti-inflammatory and anti-allergic properties. It is very low in calories and cholesterol, and contains dietary fiber, protein, vitamins C, K, and various Bs, calcium, potassium, manganese, magnesium, and polyphenolic flavonoids.
Historically, rhubarb root was used as an emetic, and both dried rhubarb root and rhubarb itself are traditional laxatives. It was introduced to the US in the late 1700s, which is about when its culinary use began. Its popularity peaked in the 1930s, but dropped dramatically during WWII, probably because of sugar rationing.
Those with kidney problems, certain gastrointestinal concerns, cancer, or vascular issues are advised to avoid rhubarb, although rhubarb extract is being investigated as a treatment for kidney stones and renal failure.
Read more:
label-style nutrition information for raw rhubarb
label-style nutrition information for cooked, sweetened rhubarb
Organic Facts
Zhion.com
a history of rhubarb from High Altitude Rhubarb
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
