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Rhubarb has a long history of medicinal uses dating back to the Middle Ages. These medicinal qualities are linked to rhubarb’s antibacterial and anti-fungal properties and its ability to fight off infections. Rhubarb stalks are rich in phytochemicals including galloyl ester. In particular, galloyl ester plays an important role in inhibiting cholesterol production. Recent research studies indicate that regular consumption of rhubarb lowers total and ‘lousy’ LDL cholesterol. In addition, research has identified three particular compounds in rhubarb that reduce stickiness of blood, lowering the incidence of blood clots. Rhubarb stalks may also promote regular bowel function, prevent and manage constipation, and reduce risk for intestinal diseases with its rich fibre content. These tart stalks deliver potassium, vitamin C and calcium to support healthy blood pressure levels, a healthy immune system and healthy bones. Action Tip: Rhubarb makes tasty desserts when paired with berries and delicious sauces for seafood and poultry. Rhubarb adds wonderful flavour to soups, stews, salads, relishes, beverages, breads, and baked goods. |
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