Tag: Rhubarb leaves toxicity

While the stalks of rhubarb are a popular ingredient in pies and jams, its leaves contain high concentrations of oxalic acid, a toxin that can be fatal if ingested in large enough quantities. This fundamental distinction between the edible and toxic parts of the plant is critical for safe consumption.

Despite the common belief that only red rhubarb is edible, many rhubarb varieties are naturally green and perfectly safe to consume. The color of the stalk does not indicate its ripeness or toxicity, and you can eat the green stem of rhubarb just as you would a red one.