By itself rhubarb is of course very tart and needs sweetening.

Rhubarb has been traditionally used to induce vomiting and is an excellent source of fibre, vitamin C and calcium. Therefore, it is great for hypertension during pregnancy as well as reducing blood pressure and cholesterol.

Aloe-emodin is a property of rhubarb which is effective in the prevention of tumours.

A few reports indicate that rhubarb actually promotes blood clotting and there is uncertainty as to whether it is carcinogenic or anti-carcinogenic.

The rhubarb leaf is poisonous if eaten as it contains a toxin known as oxalate. It should not be eaten under any circumstances, cooked or raw.

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