Like most people in the Midwest, I really look forward to spring. After all, there’s a lot to love: warm temperatures, blooming plants and—my personal favorite—spring produce.
One of the most iconic spring fruits (well, technically it’s a vegetable, but we use it like a fruit) is rhubarb. The pretty pink stalks are a delicious addition to pies, muffins, jams and more. (These rhubarb recipes are ready for spring!)
However, rhubarb has a little bit of a shady side. I was always warned to stay away from rhubarb leaves because they’re poisonous. But is the rumor true? Here’s what we found.
Did you know you should never eat these foods raw?
Is Rhubarb Poisonous?
Yes and no. The stalks are totally safe to eat. You can even enjoy them raw—but be warned, they’re very tart!
The leaves are a different story. They contain a chemical called oxalic acid which, when consumed in large quantities, can be fatal. According to National Geographic, oxalic acid binds to calcium ions in your blood and makes them ineffective. This process can lead to kidney problems or even death.
The Verdict
As scary as this process sounds, don’t panic. You would have to eat several pounds of rhubarb leaves to reach a toxic level—so don’t feel like you need to toss the whole batch if tiny leaf scraps end up in your rhubarb muffins. But do avoid eating the leaves whole—even a few can make you feel sick.
And, if you grow rhubarb in the garden, keep Fido away from the patch. Most pets are a lot smaller than humans, so it takes very few rhubarb leaves to do damage. Give your pup one of these dog-friendly foods instead.
Try These Sweet and Savory Rhubarb Recipes
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
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This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
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While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
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Mom's yummy cobbler is a truly wonderful finale to any meal. This sweet-tart family favorite is chock-full of berries and rhubarb, and has a thick easy-to-make crust. —Susan Emery, Everett, Washington
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Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
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A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
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I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
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I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin
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This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — R.D. Stendel-Freels, Albuquerque, New Mexico
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We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
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These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
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My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
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At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
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Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
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Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania
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This tart and tangy fruit sauce is excellent over pound cake or ice cream. I've served this topping many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
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Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
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My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
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This quick compote will be a hit for your family. I love to add it to ice cream.—Fay Bellgardt, Montrose, Colorado
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A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
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Fresh rhubarb and strawberries make this sweet and icy dessert such a treat. You’ll love how quickly it comes together and that it’s prepared without any special equipment. —Christen Roye, Weatherford, Texas
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Katie Bandurski
