Edible garden rhubarb (Rheum rhabarbarum) is a hardy perennial in the buckwheat family (Polygonaceae), but it is not the only plant called rhubarb, as other related or unrelated species are sometimes referred to by this name. Edible rhubarb has thick, fleshy, red or green stalks that can be used in pies, crumbles, or jams, but its large, poisonous leaves, which contain oxalic acid, should never be eaten or fed to livestock. 

History and Origin
Rhubarb originated in northern Asia, particularly in cold regions of China, Mongolia, and Siberia, where its roots were used for medicinal purposes for over 5,000 years. It was imported into Europe via the Silk Road by the 14th century and was highly prized as an expensive medicinal root. Rhubarb was only relatively recently adopted as a culinary food, with its edible stalks being used for tarts and pies after the 17th and 18th centuries, especially once sugar became more widely available.

Reference Values for Nutrition - FDA U.S. Food and Drug Administration

Nutrient Database - USDA (United States Department of Agriculture)

Bone Health (Rhubarb supports bone health primarily through its rich Vitamin K content, which is vital for activating proteins that help calcium bind to bones, promoting bone strength and reducing fracture risk). Although rhubarb also contains calcium, its high oxalic acid content hinders calcium absorption, so its main contribution to bone health comes from Vitamin K and trace minerals like manganese.

Digestive Health (Rhubarb supports digestive health by acting as a natural laxative due to its anthraquinone derivatives (like sennosides), which increase water content and stimulate colon motility to relieve constipation). It also contains fiber, which aids overall digestive function. For diarrhoea, rhubarb's tannins can have an anti-diarrheal effect, though this use is less common.

Heart Health (Rhubarb supports heart health by lowering cholesterol through its high fiber content and beneficial compounds like resveratrol and emodin). It also helps reduce inflammation and oxidative stress with its, which protects blood vessels and supports healthy blood pressure. Additionally, rhubarb is a good source of Vitamin K, which is important for bone health and blood clotting, and the mineral potassium, which helps manage the effects of high salt intake.

Antioxidant Properties (Rhubarb possesses significant antioxidant properties due to its high content of polyphenols such as anthocyanins, which also give it its red colour). These compounds neutralize free radicals, protecting cells from damage and potentially reducing the risk of chronic conditions like heart disease, cancer, and diabetes. Cooking methods like stewing can increase rhubarb's antioxidant capacity, making it a potent dietary addition for overall health. 

Weight Management (Rhubarb can support weight management primarily because it's low in calories and high in fiber, which promotes satiety and aids digestion). Additionally, compounds like hydroxyanthraquinones in rhubarb may inhibit fat cell differentiation and regulate gut microbiota, further contributing to anti-obesity effects seen in animal studies. However, it's important to note that human studies on rhubarb for weight loss are limited, and it's best to incorporate it into a balanced diet, being mindful of added sugars.

Skin and Eye Health (Rhubarb can be beneficial for skin health due to its antioxidants, which fight free radicals and reduce inflammation, and its alpha-hydroxy acids (AHAs) which gently exfoliate for a brighter complexion). For eye health, rhubarb's lutein and vitamin C content can protect against damage from free radicals, helping to prevent age-related macular degeneration and cataracts. However, only the stalks are edible and safe; the leaves are poisonous due to their high oxalic acid content.

Nutritional Powerhouse (Vitamins K, vitamin C, and beta-carotene), also packed with essential electrolytes like potassium, calcium, and magnesium. Rhubarb is a nutritional powerhouse, especially low in calories, that offers significant amounts of fiber, vitamin K, and antioxidants like anthocyanins. These compounds support bone health, blood clotting, and can help reduce inflammation and protect against chronic diseases by fighting free radicals. Rhubarb also provides vitamins C and A, along with beneficial minerals, but it's crucial to only eat the stalks as the leaves are toxic.

Beneficial Fiber (Rhubarb is a good source of dietary fiber, contributing to digestive health by aiding in the prevention of constipation). The fiber in rhubarb can be either insoluble or soluble, with studies suggesting it has lipid-lowering effects, potentially by increasing cholesterol 7alpha-hydroxylase activity, the rate-limiting enzyme in cholesterol breakdown.

Rhubarb Leaves are toxic (Stalks Only) Only the stalks of the rhubarb plant are safe to eat; the leaves are toxic. Blood Thinners (People on blood-thinning medication should monitor their vitamin K intake, as this nutrient plays a role in blood clotting). 

Rhubarb - From Wikipedia, the free encyclopedia

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