It’s spring in the Midwest and that means many things to us because we haven’t been warm since November. We certainly get excited about the little things here, like sunshine and greenery. While our gardens are just being planted we have one thing popping up everywhere: rhubarb. In this article I’ll let you know all about why I think rhubarb is an amazing food that you should eat this spring.
About Rhubarb
Technically, rhubarb is a vegetable because it is a plant with edible stalks. However, in 1947 the U.S. Customs Court classified it as a fruit because it is used for culinary purposes as a fruit. In fact, one of the most requested pie flavors at our bakery was Strawberry Rhubarb. You can find this lovely veggie-fruit in crisps, jams and even drinks.
Rhubarb is a perennial plant that grows for ten years or more, and is surprisingly easy to care for. It requires no maintenance and is pest resistant. The plant originated in Asia and made its way to Europe in the 1600’s, and to America after that. It thrives in the Midwest where I hail from, likely because it needs a dormancy in cold weather (below 40 degrees). We have no problem giving it what it needs!
The stalks of rhubarb are ruby red, tainted with green and pink. They resemble celery in that they have a stringy, firm texture. Rhubarb by itself is fairly tart, which is why so many recipes use sugar or another sweetener to make it palatable. The leaves of the plant are poisonous. They are poisonous to both humans and animals because they contain oxalic acid, which is toxic in high doses. To harvest rhubarb, cut the red stalks at the base of the plant, then remove the leaves and throw them away.
Rhubarb will keep producing all summer in the right weather. If the weather is too hot, it will begin to yellow and die off. Unfortunately, it does not like hot weather. However, even if it dies off in summer it will return quickly in the fall. I have been able to pick new stalks from my plant even in the fall months. If you live in a hot climate you may not be able to grow rhubarb. However, you should still be able to find some at your local grocery store.
Rhubarb plants actually make a very attractive focal point in your yard. The leaves get quite large and will hide an unsightly area, or provide an anchor for a flower bed.
Health Benefits
Rhubarb is simply delightful in pies, crisps, jams and tarts. However, the reason to eat it is because it is so nutritious. It has roots in Chinese medicine, along with ancient Arab, Greek and Roman civilizations.
Rhubarb is high in Vitamin K (essential for bone health and blood clotting), protein (important to prevent heart disease) and fiber (needed for a good microbiome and to aid digestion). One study found its polyphenol count to be higher than Kale. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2012.03174.x. It is also high in antioxidants, and its rich, red color stems from anthocyanins and proanthocyanidins. These types of antioxidants are anti-inflammatory and anti-bacterial, which make them great as a tool to prevent cancer, heart disease and diabetes, as well as aid in wound healing.
In fact, if you suffer from high cholesterol, rhubarb may help to lower it due to its high fiber count! In one study, the participants who ate 27 grams of rhubarb daily saw an 8% decrease in their cholesterol levels. https://pubmed.ncbi.nlm.nih.gov/9430089/
While there are many great benefits of eating rhubarb, don’t eat too much. Just as the leaves contain oxalic acid, there is some calcium oxalate in the stalks. Too much of that substance in your diet can lead to a build up in your kidneys and promote the formation of kidney stones. Also, if you are on a blood thinner you have to watch any food that contains Vitamin K as it can interfere with your medication. Just talk to your doctor if you have any concerns about how much you can safely eat.
How To Eat Rhubarb
Rhubarb can be baked, cooked, roasted, blended, or eaten raw. It’s rarely eaten raw due to its sour taste, however. The most common way to eat it is to bake it into pies and crisps because it sweetens upon baking. However, there are recipes for drinks (including rhubarb wine!), juices, jams and salads using rhubarb. It is used medicinally in Asia by drying the roots. When I was younger we would cut a stalk off the plant and dip it in a little sugar and eat it raw. You still tasted the tartness, but blended with its sweetness it was a fun treat. Even with sugar added it has a lower calorie count, which makes it a great food to eat this spring!
I know the most popular pie flavor is Strawberry Rhubarb, but I have always been partial to the Rhubarb crisps because they allow the rhubarb to stand on its own instead of getting lost in another fruit. I also created a twist on the Strawberry Rhubarb pie by adding blueberries instead of strawberries. We called it Bluebarb Pie and it was so good that a lot of our bridal customers requested it as their wedding pie.
No matter how you decide to incorporate Rhubarb in your diet, feel free to experiment with it. I think it would even be good in a savory dish like Chicken Salad as a substitution for the celery. In fact, I think I am going to try that today! Let me know how you like to eat your rhubarb in the comments.
