Barbarian Food - Rhubarb
Aug 23, 2024
Barbarian Food - Rhubarb
Despite being more unfamiliar nowadays, rhubarb (Rheum rhabarbarum) has been used as medicine for over 5,000 years. Introduced to the Romans by barbarians, its Latin name reflects some of rhubarb's history. This plant has stalks like celery in varying colors from red to pink to pale green. It has a sour taste; typically sweeteners are used when it is cooked or baked. Rhubarb is commonly used in jams, sauces, pies, tarts, and even wines. It grows best in climates with cold winters including North America, Northern Europe, and Northeast Asia.
Well-known in the 1800s, it became even more popular when "forced rhubarb" was discovered. Rhubarb can be forced to grow through the winter, making it possible to have fresh rhubarb all year long. Growing it in darkness also reduces its sourness. It dropped in popularity during World War II, presumably due to a sugar shortage. It's important to note that rhubarb hybridizes easily, meaning it is difficult to know the exact pedigree of a plant. This matters because it changes the medicinal effect of the plant. For example, Chinese varieties have laxative qualities, but other varieties may have none at all. If those two different varieties cross, then the new plant may have little, if any, effect on the bowels. With this in mind, it's important to do your research on which variety will be best for your intended purpose.
Rhubarb is rich in vitamin K1 and fiber. Additionally, it is also loaded with anthocyanins, indicated by rhubarb's rich reddish stalks. Anthocyanins are good for health as they are antioxidant, antimicrobial, and they have been shown to help protect the body against various diseases. Historically dried rhubarb was used as a laxative because its effect is short and painless. There is not a lot of research on rhubarb at this point.
The leaves of rhubarb are regarded as poisonous due to their high content of calcium oxalate; the stalks are the only part of the plant used. Due to high calcium content, if you are prone to kidney stones, you may want to avoid rhubarb completely. Cooking can significantly reduce oxalate content by 30% or more. In general, rhubarb should be eaten in moderation. As always, have a discussion with a qualified health professional before making any dietary changes.
