Rhubarb is officially a vegetable, but legally it is considered a fruit. In 1947, it was declared a fruit by a court in New York. It was a way to protect businesses importing rhubarb from high taxes. It is sold at farmers' markets and grocery stores with the stalk, similar to celery. It is harvested in spring, from April to June. The stalks are known for their bright pink color but can also be light green. The color is not proof of ripeness or sweetness as with other fruits. The stalks are actually the only edible part of the plant; rhubarb leaves are poisonous!
What does rhubarb taste like? The taste is somewhat similar to green apples. People usually add sugar to make it sweeter. Rhubarb is most often combined with strawberries - another spring favorite. Popular is, for example, strawberry-rhubarb pie, but there are many other options such as donuts, cakes, jams, juices, compotes, or yogurt. The rhubarb-strawberry yogurt is a novelty in MILK-AGRO stores.
One of the main reasons people consume rhubarb is its amazing nutritional value. Rhubarb is full of minerals, vitamins, organic compounds, and other nutrients. Some of these precious components are fiber, protein, vitamin C, vitamin K, B-complex vitamins, calcium, potassium, manganese, and magnesium. Regarding organic compounds, rhubarb is a rich source of polyphenol flavonoids such as beta-carotene, lutein, and zeaxanthin.
Its low calorie content adds it to the list of recommendations for people trying to lose weight but want to stay healthy. 100 grams of rhubarb contains only 21 calories. It can also dramatically increase fat burning speed, thus helping to lose weight.
The mentioned vitamin K plays a very important role in brain and nerve health. It can prevent oxidation of brain cells and stimulate cognitive activity, helping delay or even prevent the onset of Alzheimer's disease. Vitamin K also supports osteotropic activity, meaning it stimulates bone growth and renewal. Combined with the rich amount of calcium and other minerals found in rhubarb, the vegetable as a whole is a significant player in bone protection.
Rhubarb contains vitamin C and lutein, compounds that improve vision. Vitamin A is an antioxidant that helps fight free radicals and thus delays aging signs including fine wrinkles. It also acts as an antifungal and antibacterial agent and prevents skin infections and acne.
Despite many beneficial effects of rhubarb, there is a warning for people suffering from kidney or digestive problems. Children and pets should be protected from the mentioned rhubarb leaves, which contain toxic substances.
Now you know that rhubarb is a fruit vegetable, delicious and beneficial for the whole family.
