Lots of the foods we call vegetables are really fruits, but did you know that the fruit we call Rhubarb is really a vegetable? And it turns out that it’s also really good for us. Here are some of the health benefits of Rhubarb:
As well as being high in vitamin C, fibre, calcium and potassium, it now turns out that Rhubarb might help in the fight against cancer, according to research published in the journal Food Chemistry earlier this year. Rhubarb has also traditionally been used as a Chinese herbal remedy for constipation, though Chinese rhubarb is a different variety to everyday garden rhubarb. However, the Food Chemistry research referred to everyday British garden rhubarb.
Other studies have linked rhubarb with improved recovery after operations for patients with gastric cancer, with a reduction in ‘bad’ cholesterol (LDL cholesterol) in high-cholesterol patients, and with an improvement in hepatitis patients with liver inflammation.
And on top of all that, once you cook rhubarb, it’s yummy! Yes, I did make the Rhubarb pie and it was fairly successful (Kid #1 said it was the best pie he’d ever had!). Photos and recipe to come. But we are having guests on Friday and I think I will make another one then, but with a few tweaks.