General Information

Botanical points

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Rhubarb is an overyearstanding plant with massive, starchrich rootstocks. These rootstocks contains a bitter substantion, Anthrachinon, which is build in medicins.
The nurserey is going mostly by parting or cutting of the plantpolls, so in a vegetative way. It is a culture with cross pollunation. The nursey by seed gives a mixture of different types, with a range of flowerplants til all kind of different divergent (wild)formes.
From the eyes on the rootsstocks there develops strong stalks with big leaves. In september/oktober the grow is stopping. De rootsstocks are total frostresistant. Stalks of the leaves which are 10-35 days old, delivers the best quality for consumption. Older leaves gives stalks with more oxalic asic. Further as oxalic asic the rhubarb contains relative a lot of apple-asic, which has a bloodcleaning influence.
The velocity of flowering is strong related to the variety. The flowerfeathers can in a young stade been eaten as a vegetable; the product taste like cauliflower. Besides this use normally the flowerstaks are broken out.
The forming of seedstalks in the rhubarbplant is very different in the diverse countries and climates.

The seed excist of flyable, threeangled little fruits, which can easy been spread by the wind.
In England the rhubarb is used for slimming-courses. 
Rhubarb is good for hart- and blood vessels.
Rhubarb contains per 100 gramms:

Kilojoule
Kilocalori
Albumen
Vet
Carbo-hydrates
Calcium
Iron
Sodium
Vit. B carotene
Vit. B1



(g)
(g)
(g)
(mg)
(mg)
(mg)
(mg)
(mg)

43
10
0,5
-
2,0
40
0,5
5
-
0,05
.

Vit. B2
Vit. C
Water
Raw celmatter
Sugars
Minerals
Apple-acid
Citric-acid
Oxalic-acid

(mg)
(mg)
(g)
(g)
(g)
(g)
(g)
(g)
(g)

0,02
6
93-95
0.6-1.5 
0.3-0.6
0.4-0.9
1.0-1.8 
0.1-0.2
0.3-0.6
The last mentioned acid can be tied in the human-body on calcium from the resting food. In theory 100 gramms of rhibarb ties a maximum of 200 milligramms of calcium. The unfavourable effect on the calcium-supply can be stopped by adding calciumcarbonate in the form of chalk. This neutralies even for a part the asic taste, through which less sugar has to be given.

Preparing of "wharehouse" rhubarb

Recipe:
Remove the leaves and the rest cut in pieces of 5 cm. Wash and cook it with the hanging water. About 10 15 minutes soft cooking. Pour it loose, bring suger on it for taste. Eventually even some drips of citric-juse.

Suggestion: Cooke with rasins or other kind of fruits.

Rhubarb is very tasty with the warm meal, on bread, in yogurt filling in cakes or with sweety, for instance vanillic-ice with rhubarb and cream, with fried as a replacement of mayonaise good for a slim figure, for making wine.
 

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