Rhubarb, similar to huge burdocks, is not only a valuable culinary ingredient with a pleasant sweetish-sour taste and characteristic aroma, but also a popular “natural healer” in folk medicine.
Rhubarb: medicinal properties
Rhubarb is one of the least high-calorie vegetables. 100 g of plant stems contain only 21 calories. However, rhubarb is rich in important phytonutrients such as dietary fiber, polyphenolic antioxidants, minerals and vitamins. Celery stalks contain neither saturated fat nor cholesterol, which is why the vegetable is so beneficial for a variety of diets. Among the vitamins contained in rhubarb are: – riboflavin; – niacin; – pyridoxine; – thiamine; – pantothenic acid.
Red rhubarb stems are saturated with vitamin A; green rhubarb varieties contain slightly less of this vitamin.
In folk medicine, rhubarb root is used to prepare infusions and decoctions to help cope with digestive problems such as diarrhea, constipation, heartburn, and abdominal pain. Rhubarb juice is used in the treatment of herpes. Alternative medicine recommends rhubarb for menstrual irregularities, conjunctivitis, injuries. Rhubarb root is also used to speed up the healing of ulcers, scabs, and burns. And the astringent properties of rhubarb made it useful for stopping bleeding from small wounds. Rhubarb decoction is used to rinse hair to give it shine.
In cooking, rhubarb stems are more often used, in folk medicine – stems and roots. Rhubarb leaves contain a high dose of poisonous oxalic acid
For the preparation of various dishes, only rhubarb stalks are used. They are washed, the upper fibrous layers are removed and cut into equal parts. The stems are prepared relatively quickly. They are boiled until cooked for about 10 minutes, fried for about 15–20. Rhubarb is used in pies and pastries, jams and preserves, chutneys and sauces are made from it.
Rhubarb is not stored for more than a few days. If the leaves are not removed, the stems will be fresher for longer. For use in winter, rhubarb is frozen
Make a spicy rhubarb chutney that goes well with grilled meats, especially pork and fish. You will need: – 500 g of peeled rhubarb stalks; – 200 g brown cane sugar; – 3 heads of onions; – 3 cloves of garlic; – 100 g of canned chopped tomatoes; – 1 tablespoon fresh thyme leaves; – 200 ml of red wine vinegar; – 1 lemon; – 1 teaspoon grated ginger root; – ½ teaspoon ground cinnamon; – 1 bud of dried cloves.
Place the rhubarb and sugar in a small saucepan, add a little water and simmer over medium heat until the stems are tender. Peel the onion and cut into small cubes. Put onion to rhubarb, add zest and juice from lemon, spices, pour in wine vinegar. Bring to a boil and simmer over low heat, stirring occasionally, for one and a half to two hours.