is rhubarb poisonous?

Answer 1

Just the leaves, not the stalk itself.

Answer 2

Rhubarb originated in Asia some 2,000 years ago. Initially cultivated for its purgative qualities, it was not until the 18th century that rhubarb was grown for culinary purposes here in Britain. Despite its being commonly regarded as a fruit, rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fibre and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body. The leaves of rhubarb should never be eaten as they contain toxic levels of oxalic acid.

Answer 3

Rhubarb leaves contain poisonous substances. Rhubarb leaf poisoning is most often caused by oxalic acid, a corrosive and nephrotoxic acid that is abundantly present in many plants. The LD50(lethal dose for 50% of test subjects) for pure oxalic acid is predicted to be about 375 mg/kg body weight, or about 25 g for a 65 kg human. While the oxalic acid content of rhubarb leaves can vary, it averages about 0.5%, so a rather unlikely five kilograms of the extremely sour leaves would have to be consumed to reach an LD50 dose. In the petioles, the amount of oxalic acid is much lower, especially when harvested before mid-June (in the northern hemisphere), but it is still enough to cause slightly rough teeth.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic abuse of Rhubarb as a slimming agent. Anthraquinones are yellow or orange and may colour the urine.

Answer 4

Rhubarb leaves contain poisonous substances. Rhubarb leaf poisoning is most often caused by oxalic acid, a corrosive and nephrotoxic acid that is abundantly present in many plants. The LD50 for pure oxalic acid is predicted to be about 375 mg/kg body weight, or about 25 g for a 65 kg human. While the oxalic acid content of rhubarb leaves can vary, it averages about 0.5%, so a rather unlikely five kilograms of the extremely sour leaves would have to be consumed to reach an LD50 dose. In the petioles, the amount of oxalic acid is much lower, especially when harvested before mid-June (in the northern hemisphere), but it is still enough to cause slightly rough teeth.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic abuse of Rhubarb as a slimming agent. Anthraquinones are yellow or orange and may colour the urine.

Answer 5

Rhubarb leaves must be removed before cooking, and must never be eaten, raw or cooked, as they are toxic. Rhubarb will last up to two weeks when put in a plastic bag in the coolest part of the refrigerator, but I suggest you enjoy them within a 7-10 days

Answer 6

As a number of my learned friends have pointed out to you - the leaves of the rhubarb plant contain oxalic acid.

If you are accidentaly poisoned by oxalic acid the antidote is alcohol. This must however be administered in hospital - don't know how they do it these days but it used to involve drinking neat scotch wiskey. May have changed these days.

Answer 7

Rhubarb leaves contain poisonous substances. Rhubarb leaf poisoning is most often caused by oxalic acid, a corrosive and nephrotoxic acid that is abundantly present in many plants.

Rhubarb isn't poisonous, except for the leaves.

Answer 8

Rhubarb makes delicious pies,and jam. You can eat it raw but it is really sour.It needs lots of sugar.
Don't try the leaves. They are poisonous.
Also rhubarb grows very easily and multiplies fast once you have your garden going.

Answer 9

The red rhubarb is not. Eating green rhubarb may make you ill.
Do not eat the leaves.

Answer 10

Rhubarb stalks (raw, cooked, green or red) are not poisonous. The green leaves are. Rhubarb is quite tart. It is good dipped in sugar, or made into pies, crisp, or syrup over ice cream.

Answer 11

I think the leaves are and Raw Rhubarb but the cooked variety is very good for you.