Rhubarb rhapsody

Are you one of the lucky ones who has edible rhubarb - not to be confused with Wild Rhubarb or Burdock - growing in their back yard? Or maybe you grow it in your garden. Growing up I had easy access to rhubarb which is usually ripe for the picking around this time of year. We used to boil it with sugar and have it for dessert with ice cream. It is famous for making a great pie filling. While its unique flavour is known to many, rhubarb has many health properties that may surprise you.

Rhubarb has been used for thousands of years for digestive and kidney health. It has also been used as a laxative to prevent the buildup of toxins that can make you feel sluggish and your skin look dull. Rhubarb roots and stems are rich in anthraquinones which are the substances responsible for producing a laxative effect. Senna, aloe and cascara - plants all used in herbal medicine as natural laxatives, are also sometimes harsh on the digestive tract, which makes dietary sources such as rhubarb preferable.

As part of a high-fiber diet, rhubarb helps bowel function by toning the muscle of the digestive tract wall and ensuring the removal of toxic waste without dehydrating or damaging the digestive system. Traditionally rhubarb has been used to promote skin health and maintain a youthful appearance by cleaning the body and working through the detoxification pathways from inside. Rhubarb also contains chemicals that help heal cold sores.

Some other health benefits include:

• Modulating inflammatory responses, helping restore balance to the immune system and prevent aging diseases
• Removing excess fats from the bloodstream, helping the circulatory system deliver revitalizing oxygen and nutrients to the cells
• A good source of vitamin K, needed for youthful bone health

Although the tart flavour of rhubarb tempts us to add sweetener to make it more palatable, you are encouraged to try getting used to the tartness and overcome the desire to oversweeten. Or try alternatives to sugar such as honey or fruit juice. The following recipe is a good example of one which includes other fruits to help sweeten the rhubarb naturally. 

Rhubarb, strawberry and orange compote

Add a pound of rhubarb cut into small pieces in a saucepan. Add the juice of 2 oranges and 5 tablespoons of raw honey and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Hull strawberries and slice in half. Add them to the pan and simmer for an additional 5 minutes. Sprinkle cinnamon on top if desired. Divide into serving bowls and serve immediately or let cool to room temperature.

If you don’t have any rhubarb growing in your garden, it is available at the grocery store but usually only for a brief period. You can chop it up and put it in the freezer and it will keep for months. Grab some while you can and enjoy the benefits of this unique fruit!