Poisonous Rhubarb Leaves
The stalks of the rhubarb resemble red stalks of celery and are the only edible portion of the plant. The heart-shaped, wide-veined leaves are concentrated with oxalic acid which can be highly toxic. However, oxalic acid has its beneficial side for the environment. In 1995, scientists discovered that oxalic acid helps neutralize chlorofluorocarbons which threaten the ozone layer.
Animals must be restrained from entering gardens and fields where rhubarb grows.
Rhubarb and Health
These red stalks have purgative or laxative properties, thus consumption of large quantities can be harmful. However, a normal serving size of rhubarb can keep the body regular.
Rhubarb is high in calcium, more than a comparable cup of milk.
Unfortunately, the calcium is in the form of calcium oxalate, which blocks absorption of calcium not only from the ingested rhubarb itself, but also from any other food eaten at the same time. Cooking converts the oxalic acid into an inorganic crystalline form which can build up into kidney stones. Those who tend to develop kidney stones with oxalate content should avoid rhubarb.
Although it is low in calories by itself, containing only 20 calories per cup, the sugar needed to make rhubarb palatable raises the calorie level significantly. Rhubarb is also a good source of Vitamins A and C, potassium, and fiber.
More About Rhubarb and Rhubarb Recipes:
• Rhubarb Storage and Selection
• Rhubarb Cooking Tips and Hints
• Rhubarb Varieties
• Rhubarb and Health
• Rhubarb History
• Rhubarb Recipes
Cookbooks
| • | Every Which Way with Rhubarb: A Rhubarb Cookbook |
| • | Life's Little Rhubarb Cookbook |
| • | The Joy of Rhubarb |
| • | Rhubarb: More than Just Pies |
| • | More Cookbooks |
