Rhubarb

Originally from Tibet! The only edible part is the stem of the plant. The leaves are poisonous and the stems have to be cooked!

Rhubarb is mostly stewed with sugar to take away some of the bitter taste. You could use stevia powder or xylitol instead if you are wanting to have rhubarb without the sugar.

Rhubarb has great fibre, some calcium and minerals. Huge amount of phytonutrients though such as lutein, pectins, rutin, and quercetin.

Because of the fibre it can be beneficial for constipation.

It’s not commonly used that much in Australia these days but I remember people in my grandparent’s age cooking this up for dessert around 20 years ago.