Some of the health benefits of rhubarb include its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.

Rhubarb is a strange-looking plant with a very interesting history, and belongs to the Polygonaceae family of plants. It is widely considered as a vegetable, but in America, it is considered a fruit, since it is mainly used as a fruit in culinary practices. Scientifically, they are herbaceous perennials with leaves growing off the top of a thick rhizome. The leaf stalks are actually the most commonly used parts of rhubarb, sometimes as a dessert or an ingredient in sweet dishes.

They are cultivated throughout the year in different parts of the world, so they are widely available in almost any season. They can be grown in greenhouses or outdoors, resulting in “hothouse” rhubarb, which is sweeter and a deeper red, as well as traditional rhubarb that is grown outside.

Interestingly enough, the stalks are the only things eaten, because the triangular leaves are extremely high in oxalic acid, which can cause severe illness in people, resulting in the common belief that rhubarb is poisonous. If the plant is subject to extreme cold, the dangerous acid can migrate into the stalk, so be sure to store rhubarb in a warm or temperate space, just like the climate it normally grows in.

They first appeared in the United Kingdom approximately 400 years ago, and have become highly prized for their unique flavour and sweet taste that complements a number of other sweet fruits for pies, cakes, and juices. Rhubarb pie is a common dessert in various places around the world

Health benefits

Rhubarb is one of the least calories vegetable. 100 g fresh petioles provide just 21 calories. Nonetheless, it contains some vital phyto-nutrients such as dietary fibre, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.

The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

Red colour stalks contain more vitamin-A than green varieties. Further, the stalks also contain small amounts of poly-phenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein. These compounds convert to vitamin A inside the body and deliver same protective effects of vitamin A on the body. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

Like in other greens like kale, spinach; rhubarb stalks also provide good amounts of vitamin-K; 100 g of fresh stalks provide 29.3 µg or about 24% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.

Its stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. However, most of them do not absorbed into the body as they subject to chelating by oxalic acid into insoluble complexes and excreted out from the body.

Weight Loss: Rhubarb is one of the lowest caloric vegetables on the market, and as such, it is often recommended for people who are struggling to lose weight, but still want to remain healthy. 100 grams of rhubarb contains only 21 calories, so feel free to load up on the rhubarb without packing on any pounds. The impact that the various organic compounds in rhubarb have on the body’s metabolism can also dramatically increase the rate that the body burns fat, thereby helping you lose weight in another way!

Cardiovascular Diseases: Rhubarb is extremely low in fat and cholesterol, the vegetable poses no threat to cardiovascular health, and it can actually increase the levels of good cholesterol due to the presence of dietary fibre, which is known to scrape excess cholesterol from the walls of blood vessels and arteries. Furthermore, the impressive amount of antioxidants in rhubarb ensure that free radicals don’t cause heart disease and a wide range of other dangerous health conditions.

Digestion: Our digestive system plays a huge part in our overall health, so it is important to keep the digestive system healthy and regulated. The high amount of dietary fibre found in rhubarb can help guaranteed a healthy digestive system by bulking up stool and making sure that bowel movements are smooth and regular. Rhubarb has traditionally been used as a cure for constipation, but it was only recently discovered why it had such a powerful effect. By easing constipation and other digestive issues, you can prevent a wide range of more serious gastrointestinal disorders, including bloating, cramping, and even colorectal cancer.

Alzheimer’s disease: The most prominent vitamin in rhubarb is actually vitamin K, and while it doesn’t often get as much attention as some of the other vitamins, Vitamin K plays a very significant role in brain and neuronal health. It can prevent the oxidation of brain cells and stimulates cognitive activity, thereby helping to delay or even prevent the onset of Alzheimer’s disease.

Bone Health: Along with its role in protecting the brain from neural degeneration, vitamin K also promotes osteotrophic activity, meaning that it stimulates bone growth and repair. Combined with the rich amount of calcium and other minerals found in rhubarb, the vegetable as a whole is a major player in bone protection.

Cancer Prevention: Antioxidants have been widely studied in recent years due to their ability to neutralize free radicals throughout the body. Free radicals are by-products of cellular metabolism that can cause healthy cells to mutate or die, often resulting in cancer or other chronic diseases. Rhubarb is a good source of beta carotene and other polyphenolic compounds like lutein and zeaxanthin which act in a similar way to vitamin A, protecting the skin and eyes from the effects of free radicals. A decent amount of antioxidants in your diet can help delay premature aging, cataracts, macular degeneration, and wrinkles. Furthermore, these polyphenolic compounds have been connected to preventing oral and lung cancers!

Blood Circulation: The trace amounts of copper and iron found in rhubarb are enough to stimulate the production of new red blood cells, increasing the total RBC count in the body and increasing oxygenation of essential areas of the body, thereby improving their function and boosting the overall metabolism of the body.

A Few Words of Warning: Due to the potent nature of rhubarb, you should avoid it if you have a pre-existing kidney condition or certain gastrointestinal conditions, as it can make them worse. Also, be careful that children or pets do not eat the rhubarb leaves if you grow the plant yourself. There have been some cases of death due to the toxic levels of oxalic acid contained in the leaves. Other than that, rhubarb is a delicious and beneficial food for you and your family to enjoy!