The reddish pink stalks are the only part of this versatile vegetable that are edible.
In cooking, rhubarb stalks are usually cut and boiled in water and then often mixed with sugar and spices, creating jams and rhubarb sauce. Rhubarb is also used in pie fillings as well. In certain parts of Northern Europe, a tender rhubarb stalk will be dipped in sugar as a treat for children, or in Chile, it will be seasoned with salt or dried chili pepper and sold on the street as a snack. Rhubarb can also be used to make fruit wine. Like most herbaceous vegetables, rhubarb is packed with vitamins, minerals and antioxidants. These include Vitamin C, K, B, calcium, potassium, manganese and magnesium. Rhubarb is also a great source of beta-carotene, lutein and zeaxanthin, which neutralizes free radicals in the body helping to prevent cancers. For millennia, rhubarb has been used in traditional Chinese medicine for its laxative properties. Because it contains high amounts of dietary fiber, rhubarb can help regulate the digestive system, improving overall functionality and boost the body’s metabolism. Furthermore, as an extremely low calorie food, it is great for weight control and maintenance.
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