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Why Is Rhubarb Good For Your Health and How to Cook It? - Rivertea Blog

Why Is Rhubarb Good For Your Health and How to Cook It?

| On 09, Jul 2013


You know those days when you just can’t think of anything new to eat or cook? You feel like your diet has become a routine and crave something different. In the same time, it ought to be tasty and healthy.

You don’t have to experiment or lose time and money, because we have your answer in a simple plant called ruhbarb. This pinkish vegetable will jazz up your plate and excite your tastebuds, along with adding value to your health and mind.

What is rhubarb all about?

Rhubarb is a thick celery like plant that can go for more than two feet long. Its body is made out of red and green stalk, which are the edible part, and leaves, that bear oxalic acid and should not be consumed. Its color can vary from dark red to reddish green. Although it’s mostly regarded as a fruit, rhubabr is actually a vegetable and as far as taste goes it has a tart, lemony flavor. 


When picking out rhubarb you should look for the plants that have fresh looking leaves. Even though they are not for cooking, leaves are a great indiquator of how crisp the vegetable is. One cup of fresh, diced rhubard has about 26 calories and 10 mg of vitamin C. But it’s properties don’t stop there: rhubarb is a good source of mineral, calcium, magnesium and vitamin K.

There are two types of rhubard to look out for: a traditional variety, with thicker, greener stalks, and a more intensely-colored, slender-stalked variety, sometimes called hothouse rhubarb. The difference between the two is that the latter makes for a more graphic dish, but can have a tarter taste. Ss for the first one, it can present a more melow flavor.

Health benefits of rhubarb

Even though it may not be the first thing that pops into your mind when you’re hungry, you should know that rhubarb comes with plenty of health advantage that you will profit from in the long term. so check out the following list of 5 great benefits:

1. It’s rich in antioxidants, such as lycopene, that help fight off dieseases.

2. It’s a great source of fiber and aids to your digestive system.

3. It’s a natural laxative and can also be found as a capsule to be taken for this purpose.

4. It is rich in lutein, the substance that takes care of your skin and eyes.

5. It can help lower your cholesterol and improve your heart.

Eating and cooking rhubarb

Contrary to popular beliefs and the cases of other plants, rhubarb’s properties actually enhance when cooked in the oven for 20 minutes rather than eating it raw. So get your kitchen gear ready, because you’re in for a treat.


As we said before, rhubarb is looked upon as a fruit instead of the vegetable it is and it is prepared as such. This colored plant can be turned into pies, smoothies, muffins, loaves, baked or stewed alongide other ingredients, usually paired with sweeter fruits because of its bitter flavor. It’s mostly used for dessert, but in recent years, rhubarb can be found on plates next to lamb or beef.


There are many delicious recipes you can try, but before getting started here are some tips you should keep in mind when cooking rhubarb:

1. First of all, remove the leaves and rinse throughly. Cut the ends and slice it into small chunks.

2. Boil it in a little water and sugar to tamp the tart flavor.

3. It can easily turn into syrup, while cooking it, so watch out if you need to retain a certain texture for the recipe you’re making,

4. If you sweeten it after it is cooked, it will require less sugar.

5. It is best when eaten fresh instead of from a can. Also, avoid storing it for too long.

6. If you don’t want to eat it after buying, cut it into small pieces, poach it for a couple of minutes into honeyed water and freeze it.

7. The redder it is, the less sweetener it will need.

8. One pound of raw rhubarb turns into 3 cups of chopped raw  fruit and 2 cups of cooked fruit.


Now that you have all your facts and a brand new ingredient to take advantage of in the kitchen, looks like a savory period is coming up on your horizon. There are plenty of recipes to try out, all you need is patience and a couple of friends to help lick your plates. Bon apetit!



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  1. Living in Canada I have to buy rhubard frozen in two pounds bags. I stock up my freezer to last out the winter. I have always enjoyed rhubard but was not aware of the goodness and health qualities it had until reading your article. Thank you….I shall enjoy it more now I know its potential