Rhubarb Rhubarb

LET’S TALK ABOUT THE DESSERT FRUIT THAT’S REALLY A VEGETABLE — YOU THROW AWAY THE LEAVES AND EAT THE STALK

- Jennifer Stackhouse

Just about everyone knows not to eat rhubarb leaves. It’s one of those pieces of folklore passed down from generation to generation.

It’s the long stalks of these large, luxuriant vegetables that you eat. Simply cut or break off the leafy tops — this removes a toxin called oxalic acid, which is present in the leaves but not the stalks.

Discarded leaves can be added to the compost but should not be fed to animals such as stock or chickens. Rhubarb is never sold in the greengrocer or supermarket with its leaves on and this is a good rule to follow if you’re passing on a homegrown bunch of rhubarb to friends: always remove the leaves and just give a bunch of stalks.

The other thing about rhubarb that’s a bit confusing is that it’s classified as a vegetable as we eat the leaf stalk, not the fruit, but it’s used as a dessert. Indeed, with a few clumps of rhubarb in the garden, there’s always plenty on hand for an easy pudding.

Rhubarb is tart, so the stalks are generally boiled with a little water, sugar and lemon juice, but they can also be baked in the oven and drizzled with honey or topped with sugar.

Rhubarb is delicious by itself but it can also be mixed with apple or other fruits and served as a crumble, pie or pudding, added to biscuits or cakes or used to make chutney or jam. Try a spoonful or two on breakfast cereal or mixed through yoghurt.

Rhubarb stalks are at their best in spring and summer, but in very hot climates may grow better in the cooler, drier months.

VARIETIES

Everyone wants to grow red-stemmed rhubarb. For a long time, I thought that was due to a belief that red-stemmed rhubarb had a better flavour than its less-regarded, green-stemmed sibling. However, I now think it’s because of the fear of being poisoned.