Rhubarb in Focus
Think of rhubarb and you are probably filled with immediate thoughts of sour and tart red stalks that should be sweetened and smothered with custard to taste good. Well, that’s not far from the truth, but this vegetable has a lot to offer both your health and your taste buds when paired with the right flavours.
Rhubarb has been used in ancient Chinese medicine to sooth stomach issues and as a laxative due to the high fibre content. However, despite the benefits of the rhubarb root, the leaves are actually poisonous, due to high oxalic acid levels.
With 45 per cent of the daily recommended amount of vitamin K, which is vital for supporting healthy bone growth, rhubarbs are an important addition to any diet. It’s not just vitamin K and fibre that rhubarb is good for; it is also bursting with other nutrients including manganese, B vitamins, good vitamin A levels — especially in the red rather than green stalked rhubarb roots.