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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Rhubarb (Rheum rhabarbarum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Rheum rhabarbarum<small>Knotweed family (Polygonaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Only the leaf stalks<small>The leaves are not edible.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Strongly sour<small>needs sweetness<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central Asia<small>via Russia to Europe<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Oxalic acid and acid<small>botanically a vegetable<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">April to June 24<small>Harvest ends on St. John&#039;s Day<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Rhubarb is botanically a vegetable, but it&#039;s almost always eaten like a fruit: as compote, in cakes, or as a spritzer. Only the stalks are edible\u2014the leaves contain a lot of oxalic acid. Rhubarb provides potassium, vitamin K, and fiber with very few calories. It shares only its name with medicinal rhubarb, a strong laxative.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The root from the East<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/rhabarber-rheum-rhabarbarum.jpg\" alt=\"Frische rote Rhabarberstangen mit Bl\u00e4ttern\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from Latin. <em>rha barbarum<\/em> - the \u201eforeign root\u201c from beyond the Volga, which the Greeks called Rha.<\/p>\n<p class=\"ea-drop\">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.<\/p>\n<p>It wasn&#039;t until the 18th century that the English began eating the stalks of garden rhubarb \u2013 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&#039;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.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What rhubarb does for you<\/h2>\n<p class=\"ea-drop\">100g of rhubarb stalks contain only about 20 kcal and provide about 2g of protein. <strong>Dietary fiber<\/strong>, approximately 290 mg <strong>potassium<\/strong>, just under 30 \u00b5g <strong>Vitamin K<\/strong> 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.<\/p>\n<p>The sour taste comes from malic acid and <strong>Oxalic acid<\/strong>. Rhubarb stalks contain approximately 0.2 to 0.8 g of oxalic acid per 100 g \u2013 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.<\/p>\n<p>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.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 20 kcal<\/b><span>per 100g stalks<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 290 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>0.2\u20130.8 g<\/b><span>Oxalic acid per 100 g stems<\/span><\/div>\n<div class=\"ea-zahl\"><b>June 24<\/b><span>Midsummer - End of the Harvest<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in rhubarb<\/h2>\n<p>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.<\/p>\n<p>The leaves contain significantly higher levels of oxalic acid, as well as other irritants. They belong on the compost heap, not in the pot.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes rhubarb better<\/h2>\n<p>Rhubarb needs sweetness, calcium - and partners that round off its acidity.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Calcium<\/span><\/p>\n<div class=\"mit\">with <i>Yogurt, quark or vanilla sauce<\/i><\/div>\n<p>It binds oxalic acid in the intestine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Strawberries<\/i><\/div>\n<p>Less sugar needed.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Vanilla<\/i><\/div>\n<p>It rounds off the acidity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">warmth<\/span><\/p>\n<div class=\"mit\">with <i>Ginger &amp; Cinnamon<\/i><\/div>\n<p>For compote and chutney.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>As rhubarb porridge.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">preparation<\/span><\/p>\n<div class=\"mit\"><i>peel &amp; blanch<\/i><\/div>\n<p>It lowers the acidity slightly.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">leaves<\/span><\/p>\n<div class=\"mit\">never <i>eat the leaves<\/i><\/div>\n<p>High in oxalic acid, toxic.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Raw<\/span><\/p>\n<div class=\"mit\">not <i>raw in quantities<\/i><\/div>\n<p>It is more digestible when cooked.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Kidney stones<\/span><\/p>\n<div class=\"mit\">not at <i>Calcium oxalate stones<\/i><\/div>\n<p>Only a little, and with dairy products.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">season<\/span><\/p>\n<div class=\"mit\">not <i>Harvest after St. John&#039;s Day<\/i><\/div>\n<p>Oxalic acid levels rise.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Pot<\/span><\/p>\n<div class=\"mit\">not <i>cooking in aluminum<\/i><\/div>\n<p>Acid dissolves metal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Teeth<\/span><\/p>\n<div class=\"mit\">not <i>Clean immediately afterwards<\/i><\/div>\n<p>Acid softens tooth enamel - wait 30 minutes.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Rhubarb compote<\/span><span class=\"w\">With vanilla.<\/span><\/li>\n<li><span class=\"g\">Rhubarb cake<\/span><span class=\"w\">With meringue or sprinkles.<\/span><\/li>\n<li><span class=\"g\">Rhubarb crumble<\/span><span class=\"w\">With rolled oats.<\/span><\/li>\n<li><span class=\"g\">Rhubarb and strawberry jam<\/span><span class=\"w\">Early summer in a glass.<\/span><\/li>\n<li><span class=\"g\">Rhubarb spritzer<\/span><span class=\"w\">From the syrup.<\/span><\/li>\n<li><span class=\"g\">Rhubarb chutney<\/span><span class=\"w\">With ginger, go well with cheese.<\/span><\/li>\n<li><span class=\"g\">Red fruit jelly<\/span><span class=\"w\">With berries.<\/span><\/li>\n<li><span class=\"g\">Rhubarb porridge<\/span><span class=\"w\">With yogurt.<\/span><\/li>\n<li><span class=\"g\">Baked rhubarb<\/span><span class=\"w\">With honey and orange.<\/span><\/li>\n<li><span class=\"g\">Rhubarb tiramisu<\/span><span class=\"w\">With quark instead of mascarpone.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Peel thick stalks from the cut end \u2013 the strings will come off like a ribbon. Young, thin, and red stalks usually don&#039;t need peeling. Steam rhubarb only briefly: after 5 to 8 minutes it will fall apart into a mush.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Rhubarb compote for sluggish digestion<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Rhubarb compote<\/h3>\n<ol>\n<li>Wash 500g of rhubarb stalks, peel off thick stalks and cut into 2cm pieces.<\/li>\n<li>Put 3 tablespoons of water, 2 to 3 tablespoons of honey or sugar and a little vanilla into a pot.<\/li>\n<li>Cover and simmer over low heat for 5 to 8 minutes, until the pieces are soft.<\/li>\n<li>Let it cool and eat with natural yogurt or quark.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A light dessert for sluggish digestion. Fiber, fruit acids, and liquid can gently stimulate the intestines. Yogurt or quark binds some of the oxalic acid. Compote is not a substitute for a laxative.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One bowlful (about 150g) per day. If you have a history of kidney stones, only eat occasionally. If you experience constipation for more than two weeks, you should consult a doctor to determine the cause.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Garden rhubarb is not described in classical Ayurveda. The root of medicinal rhubarb (Revandchini) is used for its bitter and cooling properties in cases of constipation. According to modern classifications, the sour stalks would increase Pitta.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), Da Huang, the root of Rheum palmatum, is one of the most potent detoxifying agents: bitter and cold, it eliminates heat via the intestines. The stalks of garden rhubarb play no role in this practice.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Leaves:<\/strong> Do not eat them - they contain a lot of oxalic acid and can cause nausea, vomiting and kidney damage.<\/li>\n<li><strong>Kidney stones:<\/strong> In cases of calcium oxalate stones or kidney disease, consume only small amounts and always with dairy products.<\/li>\n<li><strong>Do not confuse:<\/strong> Medicinal rhubarb (Rheum palmatum, Rheum officinale) is an anthranoid-containing laxative - not for longer than 1 to 2 weeks, not during pregnancy, breastfeeding and in children under 12 years of age.<\/li>\n<li><strong>Children:<\/strong> Only small portions were cooked because of the oxalic acid.<\/li>\n<li><strong>Rheumatism and gout:<\/strong> Those who need to be careful about oxalic acid should only eat rhubarb rarely.<\/li>\n<li><strong>Cookware:<\/strong> Do not cook or store in aluminium pots.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/erdbeere-fragaria-ananassa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">strawberry<\/span><span class=\"d\">The classic partner.<\/span><\/a><a href=\"\/en\/wiki-archiv\/spargel-asparagus-officinalis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">asparagus<\/span><span class=\"d\">Only until St. John&#039;s Day.<\/span><\/a><a href=\"\/en\/wiki-archiv\/vanille-vanilla-planifolia-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Vanilla<\/span><span class=\"d\">It rounds off the acidity.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">For chutney and compote.<\/span><\/a><a href=\"\/en\/wiki-archiv\/hafer-avena-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Oats<\/span><span class=\"d\">For the crumble.<\/span><\/a><a href=\"\/en\/product\/flohsamenschalen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Psyllium husks<\/span><span class=\"d\">Gentle bulking aid for the intestines.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Committee on Herbal Medicinal Products (HMPC), EMA: <em>Community herbal monograph on Rheum palmatum L. and Rheum officinale Baillon, radix.<\/em> EMEA\/HMPC\/189624\/2007.<\/li>\n<li>Noonan SC, Savage GP. <em>Oxalate content of foods and its effect on humans.<\/em> Asia Pacific Journal of Clinical Nutrition 1999; 8(1): 64\u201374.<\/li>\n<li>Mitchell T et al. <em>Dietary oxalate and kidney stone formation.<\/em> American Journal of Physiology - Renal Physiology 2019; 316(3): F409\u2013F413.<\/li>\n<li>USDA FoodData Central: <em>Rhubarb, raw<\/em>.<\/li>\n<li>Consumer Advice Center Bavaria: <em>Is the oxalic acid in rhubarb harmful?<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Rhabarber (Rheum rhabarbarum) Botanischer Name Rheum rhabarbarumKn\u00f6terichgew\u00e4chse (Polygonaceae) Verwendet wird Nur die Blattstieledie Bl\u00e4tter sind nicht essbar Geschmack Kr\u00e4ftig sauerbraucht S\u00fc\u00dfe Herkunft Zentralasien\u00fcber Russland nach Europa Bekannt f\u00fcr Oxals\u00e4ure und S\u00e4urebotanisch ein Gem\u00fcse Saison April bis 24. JuniErnteende an Johanni Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda &amp; TCMWarnhinweisePassend zum<\/p>",
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