Rhubarb is a medicinal plant, also known as rhubarb-palmate or field rhubarb, with powerful stimulant and digestive effect, used mainly in the treatment of constipation, for having a laxative effect.
This plant is used in the form of tea, but can also be added in desserts or jellies, and its consumption brings benefits such as:
- Improve eye health by containing lutein, an antioxidant that protects the macula from the eyes;
- Prevent cardiovascular diseases by containing fibers that reduce the absorption of cholesterol in the intestine and antioxidants that prevent atherosclerosis;
- Improve skin and prevent pimples by being rich in vitamin A;
- Help in weight loss by having fewer calories;
- Strengthen the immune system, because it is rich in selenium;
- Improve circulation by being rich in potassium;
- Relieve the symptoms of menopause by containing phytosterols that help reduce heat waves.
In addition, rhubarb also contains small amounts of B vitamins, vitamin C and zinc, important nutrients for the general metabolism and the immune system.
Nutritional composition
The following table shows nutritional information for 100 g raw rhubarb:
| Nutrient | 100g of rhubarb |
| Calories | 21 kcal |
| Carbohydrate | 4.5 g |
| Proteins | 0.9 g |
| Fat | 0.2 g |
| Fibers | 1.8 g |
| Magnesium | 12 mg |
| Potassium | 288 mg |
| Selenium | 1.1 mcg |
| Vitamin A | 30.6 mcg |
Rhubarb can be consumed raw, cooked, in the form of tea or added to recipes like pies and jellies.
Contraindications and precautions
Rhubarb is contraindicated for children, pregnant women, who are breastfeeding or who are in the menstrual period, and for people with kidney problems.
In addition, the leaves of this plant are rich in oxalic acid, a substance that can kill when consumed in large quantities. If rhubarb is placed in a cold place, such as in the freezer, oxalic acid can migrate from the leaves to the stem, which can cause problems for those who consume it. Thus, one should always remember to store the rhubarb at room temperature or under light refrigeration.
Rhubarb Tea
Rhubarb tea is made as follows:
Ingredients:
- 500 ml of water
- 2 tablespoons of the stem of the rhubarb
Method of preparation:
Put the water to boil with the stem of the rhubarb already inside the pan. After boiling, lower the heat and boil for 10 minutes. Strain and drink hot or cold, without sweetening. See other home remedies for constipation.
Orange Jelly Recipe with Rhubarb
Ingredients:
- 1 kg chopped fresh rhubarb
- 400 g of sugar
- 2 teaspoons orange zest
- 80 ml of orange juice
- 120 ml of water
Method of preparation:
Add all the ingredients in a pan and let it boil. Then lower the heat and let it cook for about 45 minutes or until thickening, stirring from time to time. Pour the jelly into sterilized glass flasks and with lid, storing in the glacier after cooling.
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