Rhubarb (scientific name Rheum rhabarbarum) is a vegetable that many people use like a fruit in cooking and recipes. Though native to Asia, it is now grown throughout the world. The plant prefers cooler environments as it doesn’t fare well in the heat.
Rhubarb has a long history, with roots in ancient Chinese medicine. It was also used in ancient Arab, Greek, and Roman civilizations. Today, it is popular in jams, pies, compotes, and even drinks.
At Tibico, after bringing our Herefordshire Rhubarb to the boil and after cooling slow ferment the whole fruit at a low temperature, extracting all the goodness and making the benefits immediately bio-available in a refreshing, sparkling drink. (BEWARE: that many other health drinks will use flavourings or processed fruit pulp)
Rhubarb is an excellent source of vitamin K, which is an essential vitamin for bone health and blood clotting. The vitamin A in rhubarb may also help to fight free radicals that cause skin damage and premature aging, keeping your skin looking healthy and youthful. It’s also high in antioxidants, and many other important vitamins and minerals that provide a variety of health benefits.
The vitamin K content of rhubarb helps you maintain strong, healthy bones. Vitamin K is important for bone formation and it can help prevent osteoporosis.
Rhubarb is an excellent source of fibre, which helps to lower cholesterol. Studies show that rhubarb helps lower your bad cholesterol levels as well as your total cholesterol. Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels. The antioxidants in the vegetable also provide anti-inflammatory effects, which can further help to protect your heart health.
The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.