Rhubarb (Rheum rhabarbarum)

OriginThe root from the East

The name comes from Latin. rha barbarum - the „foreign root“ from beyond the Volga, which the Greeks called Rha.

Rhubarb originates from the mountainous regions of Central Asia. For centuries, Europe only knew the dried root of the Chinese medicinal rhubarb, which arrived via the Silk Road and was as expensive as opium. It was traded as a laxative.

It wasn't until the 18th century that the English began eating the stalks of garden rhubarb – when sugar, which neutralizes the acid, became cheap. It has been widespread in Germany since the 19th century. Like asparagus, it is harvested until St. John's Day on June 24th: after that, the oxalic acid content increases, and the plant needs its leaves to gather strength for the following year.

To useWhat rhubarb does for you

100g of rhubarb stalks contain only about 20 kcal and provide about 2g of protein. Dietary fiber, approximately 290 mg potassium, just under 30 µg Vitamin K and some vitamin C. Calcium is present in abundance, but largely bound to oxalic acid and therefore poorly absorbed. Red-stemmed varieties also contain anthocyanins.

The sour taste comes from malic acid and Oxalic acid. Rhubarb stalks contain approximately 0.2 to 0.8 g of oxalic acid per 100 g – more than most fruits, but less than spinach or chard. In normal quantities, this is not a problem for healthy individuals; however, those prone to calcium oxalate kidney stones should consume them in moderation.

Rhubarb compote stimulates digestion in some people due to its fiber, fruit acids, and liquid content. While the stalks do contain traces of anthranoids, they contain only a fraction of what is found in the root of medicinal rhubarb. Therefore, a laxative effect like that of the medicinal rhubarb is not to be expected.

IngredientsThis is what's in rhubarb

Rhubarb stalks contain water, malic acid, oxalic acid and citric acid, dietary fiber (pectin), potassium, calcium (predominantly bound as calcium oxalate), magnesium, vitamin K, vitamin C, polyphenols such as anthocyanins in red varieties, stilbenes such as rhaponticin and traces of anthranoids.

The leaves contain significantly higher levels of oxalic acid, as well as other irritants. They belong on the compost heap, not in the pot.

Enhanced combinationsWhat makes rhubarb better

Rhubarb needs sweetness, calcium - and partners that round off its acidity.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• Rhubarb compoteWith vanilla.
• Rhubarb cakeWith meringue or sprinkles.
• Rhubarb crumbleWith rolled oats.
• Rhubarb and strawberry jamEarly summer in a glass.
• Rhubarb spritzerFrom the syrup.
• Rhubarb chutneyWith ginger, go well with cheese.
• Red fruit jellyWith berries.
• Rhubarb porridgeWith yogurt.
• Baked rhubarbWith honey and orange.
• Rhubarb tiramisuMit Topfen statt Mascarpone.

As a home remedyRhubarb compote for sluggish digestion

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

Shop links lead to our product pages; it is indicated there if a partner is involved.