Rhubarb is a natural treasure from a grandmother’s garden whose taste and valuable properties have been known for generations. At first glance, it looks inconspicuous, and is a vitamin bomb that strengthens immunity, is like a heart shield and cares for the proper functioning of the digestive system.
This is only a small part of what it has to offer. It is a pity that nowadays it is not appreciated like a few dozen years ago, because you can make delicious refreshing compotes from it. It is a great healthy snack, an addition to cakes and summer desserts.
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Another name of the rhubarb is a rhubarb. Is a perennial plant, whose characteristic feature are simple and hard stalks, (when they ripen they are sweeter and more often used in the kitchen), as well as decorative inedible leaves like a rosette.
Some think that rhubarb is a fruit. In fact, this usable plant from the knotweed family is a vegetable. And it’s healthier than it may seem at first glance.
Unfortunately, it is often neglected, and yet Rhubarb has only 21 kcal in 100 grams. It contains fiber, vitamin C, K, A, B vitamins, as well as minerals, i.e. iron, calcium, potassium or magnesium.
Rhubarb is easy to grow and has many valuable properties. It strengthens immunity and bones, also has anti -inflammatory and laxative effects. It is like a broom for intestines, helps to deal with flatulence.
Due to the content of a large amount of fiber, it supports digestion and It is beneficial to the heart, for which it acts like a natural slice, because it helps reduce the level of “bad” cholesterol (LDL) in the blood, which reduces the risk of many diseases of this organ. It also contains antioxidants, among others Anthocyanins and other important elements.
However, you should not overdo it with him, because Rhubarb contains oxalic acid, limiting the absorption of magnesium and calcium. This can be a problem for people with rheumatism or kidney stones.
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Want to know How to use rhubarb in the kitchen? You have a lot to show off because its sour taste goes with both sweet and more dry dishes (e.g. pork or poultry).
However, it suits desserts the most, including fragile cakes, muffins, and can also be a component of fruit salads. You will make it delicious jam that tastes great with pancakes and prepare a rhubarb compote, much healthier and tastier than typical lemonade.
