RHUBARB



LEAVES:


The leaves raw or cooked are deadly.

STALK:

Rhubarb stalks are highly nutritious, containing loads of calcium, manganese, vitamin C, vitamin K, fiber & a whole host of antioxidants.

Very useful for bones,muscles & nervous system.

Rhubarb also lowers the cholesterol.

Helps fight infections & to restore skin.

When taken internally in small doses, rhubarb acts as an astringent tonic to the digestive system, when taken larger doses rhubarb acts as a very mild laxative.

Rhubarb enhances the appetite when it is taken before meals in small amounts, that it also promotes blood circulation & relieves pain in cases of injury or inflammation, inhibits intestinal infections.

Rhubarb can be used on bites & stinging nettles. Just break off a stalk of rhubarb & rub the juice on the affected area for almost immediate results.

Rhubarb is also recommended for women to gain relief from the pains & symptoms of menstruation such as cramping & abdominal pain.

ROOT:


The dried root & rhizomes of the plant are used to treat a variety of ailments, including constipation, liver & gallbladder complaints, poor blood circulation & senility.

Very good to increase the muscular action of the bowels.

Also will relieve headaches.

Rhubarb can fight cancer, reduce inflammation, lower blood pressure & protect eye & brain health.

The rhubarb root is also beneficial in treating scabs, sores & burns.

On account of the astringent properties of the rhubarb root this herb is also used to stop bleeding in cases of minor wounds or injuries.

Rhubarb root can be useful in treatment of Hepatitis B.

The root can be taken internally for the treatment of chronic constipation, diarrhea, liver & gall bladder complaints, hemorrhoids, menstrual problems & skin eruptions due to an accumulation of toxins.

Another one of the health benefits of the rhubarb root is that it is known to help in slowing down renal failure.


PRECAUTIONS:

Rhubarb leaves are toxic—they contain high levels of oxalic acid & may contain poisonous glycosides.

There are certain potential side effects that one should be aware of such as the prolonged use of the rhubarb herb is known to result in cirrhosis of the liver, laxative dependency,vertigo.
Also individuals who suffer from colitis, Crohns disease, intestinal obstructions & similar other diseases should strictly avoid the consumption of the rhubarb herb.
Do not use if suffering from gout, rheumatism, epilepsy, or kidney problems as the presence of oxalic acid may further exacerbate such conditions.
Also, do not use if there is a physical bowel obstruction.
The rhubarb root is also not recommended to be consumed by children who are below the age of 12 years as well as nursing or pregnant women.

RECIPES:

Rhubarb Syrup:

4 cups chopped rhubarb
1 cup sugar
1 cup water

Place rhubarb with water into heavy-bottomed sauce pan & bring to a boil.
Lower the heat to a simmer gently until the fruit is soft. 
Strain.
Add sugar & bring back to boil slowly for ca 20 min.
Carefully pour the syrup into a clean bottle, close airtight& refrigerate.

Rhubarb Chutney:

4 cups chopped rhubarb
2 baking apples, peeled, diced
3 medium red onions, diced
1 tbsp grated fresh ginger
2/3 cup seedless raisins
1 cup brown sugar
1/3 cup red wine vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves

Place all ingredients in large saucepan.
Heat slowly over medium heat 30-40 min. or until completely tender,stirring occasionally.
Season with salt & pepper.
Cook rapidly several minutes.
Store in sterilized jars in refrigerator.

Rhubarb Tiramisu:

6 stalks rhubarb, trimmed,washed & chopped
55 g brown sugar
250 g mascarpone
2 tbsp icing sugar
1 tbsp marsala wine
Finely grated zest & juice of 1 orange
100 ml single cream, whipped
~12 ladyfingers
Grated chocolate, to serve

Cook the rhubarb & brown sugar in a saucepan over a low heat, covered, for 15 minutes, until very soft.
Chill.
Mix the mascarpone, icing sugar, marsala & orange zest until smooth.
Fold in the whipped cream.
Dip the ladyfingers in the orange juice.
Place in the base of a separate serving glasses or layer 1 bigger serving dish. 
Top with mascarpone mixture, rhubarb, another biscuit layer & another mascarpone mixture. 
Top each with grated chocolate before serving.

BEAUTY:

Hair Dye:

This is a fairly strong dye that can create a more golden hair color for persons whose hair is blond or light brown.
Simmer 3 tbsp of rhubarb root in 2 cups of water for 15 minutes, set aside overnight & strain. 
Test on a few strands to determine the effect, then pour through the hair for a rinse.

MAGIC:

An amulet of rhubarb root can be used as a charm to protect against jaundice.
During the time of the great plague rhubarb was used for protection against the black death. 
In modern use it may be adapted as a protective charm against grave infectious diseases. 
Rhubarb is purifying & cleansing.



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