Rhubarb: The Pie Plant

By Jaanu

Rhubarb, good for more than The Great British Bake Off, is a perennial fruit (USDA-certified!) that has a beautiful ruby red or green stem. It is used in pies, crumbles, jams, sauces, and juices. Originally from Asia, the rhubarb grows well in cooler climates, is literally pest-free and is relatively very easy to grow. Stems are the only edible part while the leaves contain toxic oxalic acid. Rhubarb has medicinal and cosmetic benefits.

• Rhubarb contains anthocyanin: the pigment which gives the red color and plays a good role in cancer-preventing cell signaling
• Great source of Vitamin K which is important for bone health
• Moderately high in vitamin C, decent calcium
• Rhubarb is rich in fiber and antioxidants.
• The Ancient Chinese prized it for its medicinal values and often used rhubarb as a laxative for digestive issues.
• Traditional folk medicines use paste of raw rhubarb as topical application for various skin infections.
• As a good fiber source, rhubarb is an excellent moderator of cholesterol

For healthy skin and goodness inside and out, rhubarb all the way 🙂

Please share any rhubarb recipes @ editorjaanu@thehappyherald.org!