Can You Eat Rhubarb Roots? Understanding the Safety and Uses

December 23, 2025 •

4 min read

While most people are familiar with rhubarb stalks and the danger of consuming the toxic leaves, few know the details about the root system. So, can you eat rhubarb roots? For centuries, dried rhubarb root has been used medicinally, especially in Chinese herbal medicine, but its culinary use is not recommended and comes with potential health risks.

Quick Summary

Medicinal uses of rhubarb root date back centuries, but it is not typically consumed as food due to potential toxicity and side effects. Learn the distinction between edible stalks, poisonous leaves, and traditionally prepared roots, including the risks associated with anthraquinones and oxalic acid. Explore proper preparation and important safety considerations.

Key Points

Rhubarb leaves are highly toxic: They contain high concentrations of oxalic acid and should never be consumed.
Rhubarb stalks are the only edible part: The petioles (stalks) are safe for culinary use in dishes like pies and jams.
Rhubarb roots have a history of medicinal use: In traditional Chinese medicine, dried rhubarb root is used for its laxative and other properties.
Do not consume rhubarb roots as food: Unprocessed roots can cause side effects like digestive upset, cramps, and are potentially unsafe due to potent compounds.
Be cautious with rhubarb root supplements: These are distinct from food and should be used under medical supervision, especially for those with kidney or liver issues.
Properly prepare rhubarb stalks for safety: Always trim and discard all leaf material and woody ends before cooking or eating the stalks.
Rhubarb root can interact with medications: It is a stimulant laxative and can interfere with drugs like warfarin and diuretics, affecting potassium levels.

The Rhubarb Plant: What’s Edible and What’s Not

Understanding the rhubarb plant is crucial for safe consumption. The plant consists of several parts, each with a different level of safety for humans and animals. The most popular part for cooking, the stem (or petiole), is a versatile ingredient used in pies, jams, and sauces. However, the leaves and, to a lesser extent, the roots and rhizomes, contain compounds that can cause health issues.

The Leaves: The Danger Zone

It is widely known that rhubarb leaves are toxic and should never be eaten. They contain high concentrations of oxalic acid, a corrosive substance that can be poisonous in large enough quantities. Ingesting the leaves can lead to a range of symptoms from mild stomach upset to more severe complications like kidney stones, kidney failure, or even death in rare cases. For this reason, all leaves should be removed and discarded safely before preparing rhubarb stalks. Even small scraps should be avoided, and gardeners should be especially cautious with pets.

The Stalks: The Safe and Delicious Part

The fleshy, colorful stalks are the only part of the rhubarb plant that is safe for cooking and eating. While they do contain small amounts of oxalic acid, the concentration is not high enough to pose a health risk in typical culinary quantities. Cooking the stalks can help to further reduce the concentration of oxalic acid. The stalks can be enjoyed raw (though they are very tart), or cooked down with sugar into delicious desserts.

The Roots and Rhizomes: The Medicinal Mystery

Historically, rhubarb roots and rhizomes have been harvested and used in traditional medicine for centuries, particularly in Chinese herbal remedies. They contain several compounds, including anthraquinones like emodin and rhein, which are responsible for their medicinal properties. These compounds give the roots a laxative effect and are also associated with anti-inflammatory and antibacterial properties. However, this is not the same as culinary consumption.

Can you eat rhubarb roots? The Verdict

While the root has historical medicinal uses, it is not recommended for general culinary use. The preparation for medicinal use often involves specific extraction and processing to manage the potency and side effects. Consuming rhubarb root in food-like quantities could lead to adverse effects due to its potent compounds, including diarrhea, stomach pain, and cramping. It is crucial to distinguish between traditional, regulated medicinal use and casual food preparation.

Rhubarb Root vs. Stalk: A Comparison


Feature	Rhubarb Root (for medicine)	Rhubarb Stalk (for food)
Primary Use	Traditional herbal medicine, supplements	Culinary ingredient (pies, jams, sauces)
Key Compounds	Anthraquinones (emodin, rhein), tannins, stilbenoids	Predominantly malic acid and other organic acids
Edibility for Cooking	Not recommended for culinary purposes	Edible when cooked or raw
Preparation	Processed into dried powders or extracts	Washed, trimmed, and cooked
Risk Profile	Potentially unsafe in high doses, long-term use can have side effects	Safe for consumption in normal quantities
Primary Effect	Laxative, purgative	Tart flavor, source of fiber and nutrients

Potential Risks of Consuming Rhubarb Roots

Consuming unprocessed rhubarb roots carries several potential health risks, primarily due to their strong pharmacological compounds and the presence of oxalates.

Digestive Upset: The anthraquinones in rhubarb root have a strong laxative effect. Taking the root orally can lead to stomach pain, diarrhea, and cramps, especially if not prepared correctly or taken in excessive amounts.
Kidney Problems: Rhubarb contains chemicals that can affect the kidneys. For individuals with existing kidney disease or a history of kidney stones, consuming rhubarb root is not recommended, as it can worsen conditions and increase the risk of stone formation.
Drug Interactions: Rhubarb root can interact with various medications, including blood thinners like warfarin, diuretics, and corticosteroids. This is because it can affect potassium levels and alter how the body absorbs certain drugs. Always consult a healthcare provider before using rhubarb supplements.
Liver Issues: In rare cases, rhubarb consumption has been linked to liver problems, particularly in those with pre-existing liver conditions. People with liver problems should avoid consuming rhubarb root.

How to Safely Handle Rhubarb

Harvest Correctly: When harvesting rhubarb, always pull or cut the stalks at the base. Leave any flowers to allow the plant to focus its energy on producing more stalks.
Remove All Leaves: Immediately after harvesting, trim all leaves from the stalks and dispose of them properly. Do not compost rhubarb leaves for use in an edible garden, as toxins may persist.
Trim Woody Ends: If the stalk feels stringy or woody, use a peeler or knife to remove the tough outer layer. This is more common with older, thicker stalks.
Cook and Enjoy Stalks: Use the trimmed stalks in your favorite recipes, such as pies, crumbles, or jams. Cooking will help soften the texture and mellow the tartness.
Use Caution with Supplements: If considering rhubarb root for medicinal purposes, source products carefully. Standardized extracts are processed to remove harmful levels of oxalic acid and ensure consistent potency. Always consult with a healthcare professional before beginning any new herbal supplement regimen.

Conclusion

While the stalks of the rhubarb plant are a delicious and safe culinary ingredient, the question of "can you eat rhubarb roots?" has a nuanced answer. It is generally not recommended for culinary purposes due to potential toxicity and side effects. The root has a long history in traditional medicine, but consuming it requires specific preparation and caution. Always stick to the stalks for cooking and eating, discard the toxic leaves, and consult a healthcare provider before using the root for medicinal reasons to ensure safety.

For more information on the history and medicinal uses of rhubarb, you can explore this resource: Rhubarb: The Poisonous Veggie You Can Totally Eat

Frequently Asked Questions

You can't eat rhubarb roots in the same way you eat the stalks because they contain high concentrations of potent compounds, including anthraquinones and oxalates, which can cause digestive issues, interact with medications, and pose other health risks.

The main risks include severe digestive upset, such as diarrhea, stomach pain, and cramps. There is also a risk of kidney and liver damage, especially for individuals with pre-existing conditions, and potential interactions with certain medications.

In traditional medicine, rhubarb roots are used primarily as a laxative to aid digestion. They are also known for their anti-inflammatory and antibacterial properties, but are used in specifically processed forms like dried powders or extracts.

Rhubarb leaves are more acutely toxic due to their very high oxalic acid content, which can be fatal in large quantities. Rhubarb root is not typically consumed as food but poses risks from its medicinal compounds and moderate oxalate levels, especially with long-term use.

No, the stalks (petioles) are the only part of the rhubarb plant that is commonly and safely eaten as a food ingredient. The leaves and roots are either toxic or carry significant risks when consumed.

Yes, both pets and other animals can be harmed by consuming parts of the rhubarb plant, particularly the leaves. While pets may not find the roots appealing, any part containing oxalates is a risk and should be kept away from them.

Making a tea from rhubarb root, or any other herbal preparation, should be done with extreme caution and after consulting a healthcare professional. Rhubarb root has a strong laxative effect and can have other side effects if not prepared and dosed correctly.