When spring and early summer arrive, few ingredients signal the season quite like rhubarb. With its fresh acidity and distinctive flavor, it’s a natural choice for pies, cordials, and desserts.
But rhubarb is more than just a sweet treat ingredient – it also offers several interesting effects on the body.
Nutritional Value and Health Benefits
Rhubarb is low in calories and consists largely of water, making it a light and refreshing addition to your diet. It contains:
Vitamin C – supports a healthy immune system and acts as an antioxidant.
Vitamin K – important for blood clotting and bone health.
Calcium – contributes to strong bones and teeth.
Fiber – promotes healthy digestion and may help maintain stable blood sugar levels.
Thanks to its content of antioxidants, such as polyphenols and anthocyanins (found in redder stalks), rhubarb may help protect the body against oxidative stress. This makes it a valuable addition to a balanced and varied diet.
Effects on Digestion
Traditionally, rhubarb has been used in small amounts to stimulate digestion. The fiber content supports gut health, but in larger quantities it can have a mild laxative effect. As with most foods, moderation is key.
Is There Anything to Consider?
Yes – rhubarb contains oxalic acid, especially in the leaves (which should never be eaten). In high amounts, oxalic acid can interfere with calcium absorption and may not be suitable for people prone to kidney stones or kidney issues. Cooking rhubarb and pairing it with calcium-rich foods, such as yogurt or custard, may help reduce the impact of oxalic acid.
Is Rhubarb Healthy?
In short: yes, rhubarb can absolutely be part of a healthy diet. It is nutrient-rich, low in calories, and contains several important vitamins and antioxidants. The main concern is usually not the rhubarb itself – but the amount of sugar often added in desserts.
By reducing added sugar or combining rhubarb with naturally sweet ingredients, you can enjoy its vibrant flavor while benefiting from its positive health properties.
