Rhubarb is a relative of buckwheat and has an earthy, sour or tart flavor. Although it’s typically eaten as a fruit, rhubarb is actually a vegetable that’s packed with health benefits and taste.
The stalky vegetable is 95 percent water and contains a myriad of vitamins and minerals, including potassium, vitamin A, vitamin C, dietary fiber and calcium. One cup of diced rhubarb contains about 26 calories, so it serves as a great low-calorie filler in desserts and savory pies.

  Rhubarb also has medicinal uses, as it is recognized – because of its high dietary fiber content – as a digestive system stimulant. It operates directly as a conveyor of bile salts, meaning it helps the intestine regulate the absorption of fats. Rhubarb is thus used as a laxative, anti-inflammatory and homeostatic in the treatment of constipation, diarrhea, jaundice, ulcers and more.
For those with high cholesterol, some studies have shown that rhubarb has the potential to lower cholesterol, because of its high fiber content. 

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