Nutrition Diet: How can you safely eat rhubarb?

Did you know that rhubarb leaves are considered poisonous to humans and animals due to high concentrations of oxalic acid? To enjoy this unique vegetable safely, it is crucial to understand how can you safely eat rhubarb, focusing only on the edible stalks and proper preparation.

Quick Summary

Safely consuming rhubarb requires knowledge of which parts are toxic and how to prepare the edible stalks. This overview covers identifying safe stalks, proper handling, and understanding potential health risks related to its natural compounds.

Key Points

• Discard Rhubarb Leaves: The leaves of the rhubarb plant are poisonous due to high concentrations of oxalic acid and should never be consumed.

• Choose Crisp, Firm Stalks: Select fresh rhubarb with firm, tender stalks and avoid any that are wilted, woody, or blemished.

• Use Non-Reactive Cookware: Due to rhubarb's acidity, cook it in non-reactive pans (like stainless steel or enameled cast iron) to avoid chemical reactions.

• Eat in Moderation: While stalks are safe, they still contain oxalates. Those prone to kidney stones should be cautious with their consumption.

• Reduce Oxalates by Cooking: Cooking rhubarb can reduce its oxalate content. Pairing it with calcium-rich foods like milk or yogurt can also help mitigate absorption.

• Avoid After Hard Frost: After a hard frost, oxalic acid may move into the stalks, so it is safest to avoid harvesting and consuming stalks damaged by a freeze.

The Poisonous Part: Rhubarb Leaves

Rhubarb is a vegetable with edible stalks, but its leaves are toxic due to high levels of oxalic acid. This compound can cause a burning sensation, nausea, vomiting, and in severe cases, kidney damage. After a hard frost, some experts suggest discarding stalks as oxalic acid might transfer from the leaves.

Safely Selecting and Preparing Rhubarb Stalks

To safely prepare rhubarb stalks:

1. Remove all leaves: Cut off and discard the leaves completely, ensuring pets and children cannot access them.
2. Wash thoroughly: Rinse the stalks under cool water.
3. Trim and peel: Remove tough ends and stringy outer layers if necessary.
4. Chop for cooking: Cut stalks into small, crosswise pieces.

Rhubarb's acidity means you should use non-reactive cookware like stainless steel or enameled cast iron instead of aluminum, copper, or iron, which can cause discoloration and affect flavor.

Cooking, Oxalates, and Kidney Health

Rhubarb stalks contain oxalates, though in lower concentrations than the leaves. For most people, this isn't an issue in moderation, but those prone to kidney stones should be cautious. Cooking can reduce oxalate content by over 65%, especially when stewed in water and the liquid is discarded. Pairing rhubarb with calcium-rich foods like milk helps bind oxalates in the digestive tract, preventing absorption.

Rhubarb: A Comparison of Nutrition and Safety

Feature	Raw Rhubarb Stalks	Cooked Rhubarb Stalks
Taste	Extremely tart and sour.	More mellow and palatable, especially when sweetened.
Texture	Crunchy and fibrous.	Softened and tender.
Oxalate Level	Higher content of oxalates.	Lowered oxalate concentration due to cooking.
Cooking Method	Eaten raw with a sweetener, or finely sliced for salads.	Stewed, baked, roasted, or made into sauces, pies, and jams.
Key Nutrient	Excellent source of Vitamin C and antioxidants.	Excellent source of Vitamin K and fiber.

Enjoying Rhubarb Responsibly

Properly prepared rhubarb stalks are versatile and nutritious. They are popular in desserts like pies and crumbles with strawberries, and can be used in sauces for savory dishes, baked goods like muffins, or even beverages. Those with kidney issues should consult a doctor or dietitian. The National Kidney Foundation offers resources on managing diet for kidney stone prevention.

Conclusion

To safely enjoy rhubarb, always consume only the stalks and discard the leaves due to their high oxalic acid content. Proper washing, trimming, and using non-reactive cookware are key preparation steps. While rhubarb stalks contain oxalates, cooking and pairing with calcium-rich foods can help reduce absorption. Individuals with a history of kidney stones should consume rhubarb in moderation and consider consulting a health professional.

Frequently Asked Questions

Why are rhubarb leaves poisonous?

Rhubarb leaves are poisonous because they contain high concentrations of oxalic acid, a compound that is toxic to humans and animals when ingested.

Can you eat raw rhubarb stalks?

Yes, you can eat raw rhubarb stalks. They are safe to consume but are very tart and often dipped in sugar or honey to balance the flavor.

How can I reduce the oxalate content in rhubarb?

Cooking rhubarb can significantly reduce its oxalate content. You can further reduce it by stewing it in water and discarding the cooking liquid, or by eating it with a calcium source like milk.

What happens if you accidentally eat a small amount of rhubarb leaf?

While it's not recommended, ingesting a very small amount of rhubarb leaf might not cause severe harm, but it could lead to mild symptoms like stomach upset. If a larger amount is consumed, seek immediate medical attention.

Does freezing rhubarb affect its safety?

Freezing rhubarb does not affect its safety, provided that all the leaves were properly removed before freezing. It is a great way to preserve the stalks for later use.

Is it safe to eat rhubarb that was damaged by frost?

No, it is not recommended to eat rhubarb stalks that have been damaged by a hard frost. There is a risk that the oxalic acid from the leaves may have moved into the stalks.

Who should be careful about eating rhubarb?

People prone to kidney stones, those with kidney disorders, inflammatory bowel diseases, or individuals with certain genetic conditions should be cautious about their rhubarb intake due to its oxalate content.