Rhubarb, a delight worth discovering! - Infolibrary Cuisine l’Angélique

With its tangy taste that can send shivers up your spine, rhubarb is far from being a mainstream ingredient. Yet, this plant really deserves to be better known. Choose firm pink-red stems which will keep for two to three days in the refrigerator. Please be aware that, while the stems are delicious, the leaves are toxic.

A longstanding tradition

Rhubarb is native to China, Mongolia and Russia. The Chinese already knew of its health benefits 2,700 years ago. The plant was introduced in Europe through the Silk Road as early as the 10th century. It made its way into Western cuisine in the 17th century and appeared in 19th-century pie recipes in North America.

Its Latin name Rhabarbarum or Rheum barbarum translates into “barbarian root” or “wild plant of the Volga.” Rha is an ancient name of the Volga river of Russia, where this plant grew wild on its banks. There are more than a dozen species of rhubarb.

A present of Spring

This vigorous plant is one of the first to appear in the Spring. It is full of vitamins, calcium, manganese, phosphorus and magnesium. Rhubarb is also believed to have anti-inflammatory properties.

Away goes bad cholesterol!

Because of its high fibre content (74% of the stem is made up of fibre), rhubarb may help lower bad cholesterol levels. Insoluble fibres are good regulators of intestinal transit while soluble fibres help lower bad cholesterol.

Rich in vitamins and antioxidants

With its high level of antioxidants, such as polyphenols, rhubarb may help reduce the risk of cardiovascular problems. It is also a good source of vitamin K, which promotes proper blood clotting.