Typically found in pies, crumbles and other high glycemic dishes, Rhubarb is an overlooked spring delight. First cultivated in China and Tibet dating back to the Liang Dynasty, Rhubarb was highly valued for its medicinal benefits, as the root was a popular remedy for a wide range of illnesses.
Rhubarb is actually a relative of buckwheat (which Dr. Perricone recommends as part of the anti aging kitchen) and has an earthy, sour flavor. Botanically speaking, rhubarb is considered a vegetable, but it’s widely regarded as a fruit. Some of Rhubarb’s health benefits might surprise you:
- Rich in Vitamin K, which aids in blood clotting and supports bone health.
- Vitamin C & Vitamin A both excellent for immunity, vision function and overall health
- It’s a non-dairy source of bone-building calcium
- Excellent source of potatssium, magnesium, iron, manganese, selenium, copper and phosphorus which support bone health, red blood cell function and nervous system health
- Rhubarb contains the antioxidant lycopene, which is released after cooking.
- Rich in phytonutrients such as ellagic acid, quercetin and hesperidin which may help reduce the risk of developing prostate cancer. In addition, they play a role in heart health by improving your blood cholesterol levels and contributing to healthy blood pressure
- Lycopene and quercetin are antioxidants that fight free radicals that can cause disease and accelerate the effects of aging
Have you ever prepared or cooked with Rhubarb?