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A fruit by most Americans standards due to its popularity in breads and pies, this nutrient-rich plant is actually a vegetable with medicinal attributes.  Rhubarb’s use as a healing plant dates back to traditional Chinese medicine. The crisp and tangy vegetable has been known to have many cancer-fighting properties.


Why We Root for Rhubarb       

This red stalk, resembling rosy celery, is a sly one!  Mistakenly indulging in the health benefits of Rhubarb is a common conundrum.  Scientific evidence has suggested intriguing findings on the impact that rhubarb roots and stalks can have on health.  These compounds can slow or even prevent the spread of pancreatic cancer cells within the body.  Not only that, but the insoluble fiber and anthraquinone glycosides in Rhubarb roots can help with bowel function and constipation [i] [ii]. 

Rhubarb is jam-packed with vitamins and minerals! Rhubarb is comprised of vitamin K, C and B, magnesium and calcium. The plentiful nutrients and high dietary fiber content make this yet another veggie useful in aiding weight loss, digestion and bone health for a healthier you [iii].


Rhubarb at Any Meal

              Raw, roasted, dried, pickled or mashed Rhubarb is easily incorporated into many recipes! Although Rhubarb leaves are known to be toxic, its roots and rose-red stalk are amazingly versatile.  Served as jam or jelly on a slice of morning toast, mixed in with a salad for lunch or added to a lentil curry for dinner, Rhubarb imparts a lovely, rather refreshing taste of spring to any meal.


 [i] “Rhubarb: Health Benefits and Medicinal Uses.” Heal With Food. N.p., 2017. Web. 8 Apr. 2017.
[ii] Scott, Katie. “Scientists explore use of rhubarb in cancer treatments.” WIRED UK. N.p., 23 May 2016. Web. 09 Apr. 2017
[iii] “7 Amazing Benefits of Rhubarb.” Organic Facts. N.p., 28 Feb. 2017. Web. 09 Apr. 2017.
Isabelle Colbert Corgel, RD, CDN

Isabelle is a registered dietitian with a Bachelor’s of Science in Global Public Health and Nutrition from New York University. Isabelle has been a part of the Savor Health team for 4 years beginning as an intern during her sophomore year at NYU and now works as a contributing writer. After her undergraduate degree, she completed her dietetic internship at NewYork-Presbyterian Hospital with a focus in medical nutrition therapy where she gained clinical experience in oncology. Following her dietetic internship, Isabelle completed a 6-month nutrition fellowship in Employee Health and Wellbeing at NewYork-Presbyterian Hospital. Isabelle now helps to manage nutrition and health programs at a food bank in upstate New York. Isabelle is passionate about community nutrition and health as well as holistic wellness.

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