Rhubarb: composition, useful properties and contraindications

Inexperienced people often mistake rhubarb sprouts for beets because of the crimson-colored stem and large, juicy leaves. Some sources claim that the plant comes from Tibet, others refer to China. Either way, many countries successfully cultivate rhubarb. These include Asia, Europe, and America.

Composition and calories

The composition of the plant includes 90% of pure water and 10% of carbohydrates, fats, proteins, ash and dietary fiber.

When the temperature rises, rhubarb petioles tend to become coarse and accumulate oxalic acid. The caloric value of the plant is only 16 kcal per 100 grams of product.

On rhubarb, only the leaf petioles are usually eaten. The leaf blade contains a high concentration of oxalic acid. Its consumption in such large quantities can cause irritation, blockage and even rupture of the renal tubules, where fall to sediment crystals of salts - oxalates.

How rhubarb is useful

For medicinal purposes the plant is used not only in traditional but also in folk medicine. Rhubarb is an excellent prophylactic agent for vitamin deficiency, anemia and scurvy. In addition, rhubarb can prevent the development of pneumonia and increases immunity to various viral diseases. Extremely positively it affects the cardiovascular system, preventing heart attacks or ischemic strokes.

For women

For the body of women, rhubarb is especially useful:

1. Due to the high concentration of vitamin E, it improves the overall condition of the body, nails and skin. Hair loss is reduced and hair growth is enhanced.
2. Tinctures of the roots have an antispasmodic effect, which is very relevant for girls with painful menstrual cycle.
3. It has excellent bleaching properties, which allows you to use the plant to remove age spots and freckles.
4. In addition, it is a powerful antioxidant, which helps to intensify the process of rejuvenation of the female body.

For men

For men, the use of this plant is useful in the following cases:

1. The presence of cardiovascular diseases - it improves blood circulation, reduces cholesterol levels, expands blood vessels.
2. Frequent use of tobacco and alcohol products - neutralizes the negative effects on the body, helps to eliminate toxins, reduces hangover syndrome.

In pregnancy

First of all, gynecologists advise pregnant women to eat rhubarb because of its ability to thicken the blood. This can reduce the risk of bleeding during childbirth. And also the stems of the plant contain many substances necessary for the woman's body:

• vitamins of groups B, E, C, P;
• succinic, malic, oxalic and citric organic acids;
• pectins and their derivatives.

In addition, it has the following useful properties:

1. It replenishes the body's need for vitamin K, which is 85-90 ml for women in the position. It is necessary to normalize the blood clotting process and prevent hemorrhage in the brain of the fetus during childbirth.
2. It prevents the development of hypertension in a girl.
3. In view of the ban on pharmacological drugs, rhubarb is an effective analogue for normalizing blood pressure.
4. The plant reduces the level of cholesterol in the blood and helps to strengthen the walls of blood vessels, making them more elastic.
5. Women need calcium for proper development and strengthening of bones and teeth in a child. One cup of rhubarb contains about 348 ml of the mineral. It also has a positive effect on the development and growth of fetal nerves, muscles and heart.

When breastfeeding.

During lactation, the use of this vegetable is better to limit or eat with extreme caution. Its high acid content can be harmful to the baby's health. Most often, doctors forbid breastfeeding mothers to eat it. As a last resort, you can make jam or compote from a small amount of thermally processed product. But it is better to try to do without it for a while.

For kids

You can give a child rhubarb from 10-12 months. The product will be of particular benefit to children suffering from constipation. In no case can you give them fresh stems - only a light compote. After two years, it is recommended to switch to rhubarb syrup. Also young sprouts increase the appetite. They should be slightly sweetened to reduce the acidic taste. But it should be remembered that eaten in excess can cause severe damage to the walls of the stomach.

The reaction of a child's body to the product is extremely individual. You can soften the effects of acid by combining rhubarb with other foods. For example, prepare a kissel. And for spring avitaminosis, a light vegetable soup with young roots and various vegetables (potatoes, carrots, onions, herbs, young peas) will be useful. If the child does not want to eat them whole, you can make a cream soup by whipping everything with a blender.

The benefits of rhubarb for weight loss

Compliance with a diet on rhubarb will not be particularly difficult because starving yourself or learning to cook complex dishes for this will not be required. But there are several important nuances. First of all, you should pay enough attention to the condition of your body, in particular the gastrointestinal tract organs, and at the first signs of digestive disorders immediately stop taking the product. In addition, it is important to observe the dosage - in large quantities rhubarb will bring more harm than good. To achieve the desired effect, one serving of the dish per day will be enough.

For the rhubarb diet, you can prepare a salad with the addition of cucumber, tomato, bell pepper, onion, cabbage or radish. It is mandatory to have a large amount of greens in it. And also fit any healthy drink without added sugar. You can prepare it by adding mint, molasses, apple or orange juice. It all depends on the taste preferences of a person.

During the weight loss period, it is allowed to eat almost all products, with the exception of muffins and sweets. And you should also remember that it is desirable to steam, stew or bake dishes. Rhubarb should not be fried. In addition, it is important not to forget about the water balance of the body. Clean water, sugar-free compotes, green tea, juices, mineral water should be present in the diet in sufficient quantities every day.

Therapeutic properties of rhubarb root

The level of medicinal properties of the plant is directly related to the period of collection and the quality of the harvested product. To prepare a decoction for hepatitis the roots must meet the following requirements:

• age - 3-4 years;
• Harvested during the period from August to November inclusive;
• There should not be any rotten or worm-eaten parts;
• dried to a uniform density at a temperature of +65°C.

When properly harvested, the product has a bitter aftertaste and a peculiar aroma. And it should also crunch on the teeth when chewed. Fresh roots are dark red in color, dried roots are a faded red-yellow, with small spots.

Due to the high content of macro- and micronutrients, the plant has the following medicinal properties:

• strengthens the immune system;
• Improves digestion and cleanses the bowels;
• promotes weight preservation;
• helps to eliminate toxins from the body;
• Has a choleretic effect;
• normalizes the work of the nervous system;
• eliminates edema;
• strengthens the cardiovascular system;
• normalizes blood pressure;
• eliminates anemia;
• Improves the formation of cartilage, bones and tissues, which helps to prevent the development of osteoporosis;
• Heals wounds and skin diseases;
• gives anti-inflammatory effects.
• Treats complex diseases such as vitiligo and psoriasis.

Rhubarb in cosmetology

The juice from the roots of the plant is often used as a kind of foundation because of its ability to give the skin a light shade of tan. This is especially true for those who suffer from such a disease as vitiligo.

For the face

Rhubarb is able to help even out the overall tone of the epidermis. It is enough to simply smear the affected areas with the juice from the root and leave for 10-15 minutes. Rinse off with warm water. It is important to remember that after the procedure it is impossible to get under direct sunlight for some time.

A similar effect can be achieved by combining ordinary skin moisturizing cream and rhubarb juice in a 1:1 ratio. The mixture is applied to the skin and wash off after 15 minutes.

Also rhubarb is an excellent tool for whitening freckles and age spots. To prepare a special mask will require:

• rhubarb petioles - 2 tbsp;
• crushed oatmeal flakes - 1 tbsp;
• 15% cream - 1 tbsp.

All ingredients should be thoroughly mixed and the resulting mass should be applied to the skin, leave for 25-30 minutes and wash off with warm water.

To revitalize and purify oily skin with a tendency to acne you can use the following recipe:

• Crushed rhubarb stalks - 2 tbsp;
• glycerin - 1 tbsp;
• Whipped egg white - 1 pc.

All thoroughly mixed, apply to the skin and leave for 15-20 minutes. Then rinse off with lukewarm water. To achieve the desired effect, apply the mask every other day. A total of 8-10 times.

Also, the plant is excellent in the fight against acne. You need to make a special compress, mixing the crushed rhubarb rhubarb rhizomes with vinegar. If necessary, this method will help from abrasions and bruises.

Very useful and nourishing for the skin of the face will be a tonic on the basis of this vegetable. You will need:

• Finely ground rhubarb roots - 3 tbsp;
• boiling water - 0,25 l;
• Honey - 1 tbsp.

Mix all the ingredients and let the mass to infuse until it cools, then filter it. Rub the skin twice a day. Store the tonic in the refrigerator.

For hair

The roots of the plant are used to add lushness and shine to the hair, as well as for light bleaching.

In the first case, you will need:

• crushed roots - 1 tbsp;
• Boiling water - 1 liter.

Pour and allow to infuse for half an hour. Then cool and use as a rinse after shampooing.

For hair coloring you will need:

• Crushed rhubarb roots - 25 g;
• Cold water - 0.25 l.

The resulting mixture should be boiled for 20 minutes, stirring constantly. Then cool to 35 ° C and rub into clean dry hair. It turns out a nice straw-yellow shade.

For the same purpose will suit another composition:

• crushed root - 150 g;
• white wine - 0.5 l.

Boil the mixture until half of the original volume is evaporated. After cooling, apply to the hair. They will acquire a light blond shade. And if you add 0.5 tsp of baking soda to the mixture, you will get a dark yellow color with a reddish hue.

Harm and contraindications

Despite all the benefits and the rich content of a variety of vitamins and minerals, rhubarb can cause as much harm as good. The wrong way of consumption instead of the desired recovery of the body will lead to an aggravation of the already existing diseases. Or even worse - the appearance of new ones.

It is categorically contraindicated to use the plant if there are the following pathologies in the body:

• heartburn;
• urolithiasis;
• acute appendicitis;
• rheumatism;
• susceptibility to bleeding;
• gout;
• gastritis;
• allergic reactions;
• diabetes;
• pancreatitis;
• parathyroid gland hyperfunction;
• cholecystitis;
• gastric ulcer;
• Inflammatory process in the bladder.

Improper consumption of the vegetable can also lead to poisoning: the leaves of the plant, used as a condiment, contain oxalic acid, which can be poisoned.

If you regularly eat large amounts of the vegetable, acidity can increase, which can lead to joint and kidney disease.

How to choose and store rhubarb correctly

To be able to use rhubarb more often, you need to learn how to harvest and store it correctly.

1. The plant, selected for further storage, should not be wilted. The stems should have a dense structure, be strong and straight.
2. It is preferable to choose young plants: in them the concentration of oxalic acid is several times less.
3. Good plants have a bright color and are about the thickness of a thumb of the hand.
4. It is worth remembering that the color of an adult plant directly depends on the variety. The most common color is red with green streaks, but sometimes there are representatives of both pure red and pure green.

Preparation for storage is a very important step. Rhubarb should be thoroughly washed under running water and wiped dry with a paper towel. Only then can the plant be packed in vacuum bags. In this form it keeps about 24 hours, in the refrigerator - up to three days, after which it gradually becomes worthless.

To enjoy the nutritious product as long as possible, it can be frozen. This process changes the structure of the plant a little, but if done correctly, it will not particularly affect its qualities. Before freezing, you need to prepare the vegetable.

The rhubarb needs to be cleaned of the leaves, the root part. Peel the vegetable is simple enough with an ordinary kitchen knife. You should pick up the shell from one end and pull it to the other.

To preserve its shape and color, it can be pre-blanched. One minute in boiling water is enough, after which you should immediately drop it into an ice bath. This procedure is desirable, but not necessary.

Freezing
You can freeze the vegetable in peeled and peeled form. The first option is suitable for making compotes, the second - for stuffing on pies and first courses.

The easiest way is the usual freezing without any additional ingredients:

1. The vegetable is cut into small bars.
2. Placed on a flat surface and placed in the freezer for about 1.5 hours. This will prevent sticking during storage.
3. Next, the prepared product is packed in bags or containers. There is no need to fill the container to the very top, it is better if there will be 2-3 cm of free space. And it is desirable to squeeze the air out of the bag as much as possible.
4. Everything is sent to the freezer for long-term storage (about six months).

For the same purpose, you can use the method with the addition of sugar:

• 1 kg of vegetable is cut into centimeter slices;
• layers of rhubarb and sugar are alternately poured into the container.

For freezing, you will need about 8-9 tbsp. sugar. Rhubarb in this form retains its qualities for up to 10 months. After defrosting, it is suitable for baked goods and compotes.

You can also use for freezer storage a syrup made from 1 kg of sugar and two liters of water. The ready solution should be cooled. Further preparation is done in the following order:

• The container is covered with film;
• The rhubarb is laid out and aligned on top;
• Poured with syrup and sent to the freezer.

After a day, the frozen bar is taken out of the container, wrapped in clingfilm and sent for further storage. In this form, the product can be stored for up to a year.

What can be cooked from rhubarb: recipes

Rhubarb is used in the preparation of a large number of the most diverse dishes: porridges, salads, soups, casseroles, kissels, mousses, as well as compotes, fritters, fillings for pies and pancakes. It is used for winter preserves. Among them are jam, jam, marmalade, candied fruits and even juice.

For the preparation of a variety of dishes are used mainly stalks - the roots are used for medicinal purposes.

Jam

Preparing jam from rhubarb does not take much effort or time. The main thing is to combine the fruit and sugar in the right proportion. And also it can be prepared in combination with other fruits or berries. With any combination, you get a very tasty and rich dish.

Classical recipe

• rhubarb stalk - 1 kg;
• sugar - 1 kg.

Method of preparation:

1. Wash, dry and dice the stalks of the plant.
2. Pour the sliced product into a non-metal saucepan, pour sugar and set aside to soak for 24 hours.
3. After the required time, put the jam on a small fire.
4. Boil until it boils, stirring occasionally, and then cook for another 15-20 minutes or so.
5. Cooled jam spread in glass jars, cover with plastic lids and put in the refrigerator for storage.

With the addition of cherry leaves

• rhubarb stalks - 1 kg;
• sugar - 1 kg;
• cherry leaves - 100 g;
• water - 0.2 l.

Preparation:

1. Wash the stalks and cut into small cubes.
2. Prepare the syrup, adding half of the leaves. When the sugar is completely dissolved, they must be removed.
3. Boiling syrup is poured rhubarb.
4. The remaining leaves are added to the cooled jam, everything is brought to a boil again and boiled for another 5-10 minutes. When ready, they are removed.
5. Pour the hot jam into sterilized jars, cover and store in a cool dry place.

Compote .

It is important to remember that only the stems are used for cooking. They need to be washed, peeled from the skin and chopped. You can prepare both diet drinks and winter compote for the holiday.

With the addition of an orange

• rhubarb - 0.4 kg;
• sugar - 0.1 kilograms;
• orange - 1 pc;
• water - 2 liters.

Method of preparation:

1. Prepare the stems, cut into small pieces.
2. Cut the orange into slices, without removing the skin.
3. Put water on the fire, once it boils, pour the sugar and bring it to a boil again.
4. Put rhubarb and orange in the syrup.
5. Cook for 30-40 minutes on medium heat.
6. The compote is ready to eat, you only need to let it cool.

Corking for the winter (3 liters).

• rhubarb - 0,7 kg;
• sugar - 0,2 kg;
• water - as much as will go in.

Preparation:

1. Stems cut into cubes of 4-5 cm.
2. Wash or oven-hot jars, pour the chopped vegetable into them.
3. Pour hot boiled water and leave for half an hour.
4. Drain the liquid back into the pan, dissolve sugar in it, bring to a boil and pour back into the jars.
5. Corked, cool and send the compote to the cellar for storage.

Candied fruits

Candied fruits cooked at home somewhat lose store-bought in appearance. But on the nutritional value far exceeds any delicacy.

Ingredients:

• water - 0.6 liters;
• rhubarb - 2 kg;
• sugar - 2,4 kg;
• powdered sugar - 50 gr.

Method of preparation:

1. Cut the plant into cubes and drop into boiling water for 2-3 minutes.
2. Replace the liquid, pour the sugar and, stirring, bring to a boil.
3. Boil for 5-7 minutes and set aside for 12 hours.
4. Repeat the procedure three times.
5. Allow the water to drain, spread the future candied fruits on a baking tray.
6. Send in the oven to dry for 3-4 hours.
7. The final step is to dip the ready candied fruits in powdered sugar. This is necessary so that the pieces will not stick together during storage.

Soup

Such a dish comes out especially rich and delicious. It is better to use young rhubarb leaves, as they contain the most useful vitamins.

Ingredients:

• rhubarb - 0.3 kg;
• potatoes - 0,5 kg;
• Greens, onions - 1 bundle;
• hard-boiled eggs - 3 pcs;
• poultry - 0.5 kg;
• water - 2 liters.

Method of cooking:

1. Prepare the broth and pour into it the chopped rhubarb.
2. Bring to boil and add potatoes.
3. When ready, pour the onion into the pot and set aside for 15-20 minutes.
4. When serving, add a few slices of egg and herbs to the soup.

Kissel

Although rhubarb is a vegetable, it is no different from a fruit in preparation. In the process of boiling, it releases a large amount of water. Kissel comes out sour-sweet, which is very relevant in the summer heat season.

Ingredients:

• rhubarb - 0.5 kg;
• sugar - 2 tbsp;
• water - 1 l;
• starch - 2 tbsp.

Method of preparation:

1. Dice the stalks, pour water and pour sugar.
2. Cook for 15 minutes over low heat, stirring occasionally.
3. Drain in a separate bowl.
4. Dissolve starch in 0.5 cup water and pour it into the kissel.
5. Bring to a boil and simmer for 5 minutes.
6. In total, the preparation of the drink takes 40 minutes.

Interesting Facts about Rhubarb

1. The leaves of the plant are considered poisonous. However, you need a very large amount of them for a lethal dose. They contain oxalic acid in such high concentrations that it can cause severe burning and swelling of the mouth and throat. Vomiting and heavy breathing are also possible.
2. Rhubarb palm (Rheum palmatum) is part of Essiac tea (which also contains burdock rhizomes, sheep sorrel, and American elm bark). It became popular thanks to a nurse, Renee Caisse, from Canada. She used it as a folk remedy for a disease such as cancer. According to her, the recipe is an ancient heritage of the Ojibwe Indians. But the truth is that Canadians were first introduced to rhubarb in the early 19th century.
3. Despite the fact that this plant refers to a vegetable, Americans call it a fruit. It got to the point where a 1947 lawsuit ruled that rhubarb was considered a fruit since it was used and cooked the same way. This proved to be more than advantageous for customers. The customs duty on imported fruit is much lower compared to vegetables.

Rhubarb photo