← DiscoverFood
Rhubarb
A cool-climate plant grown for its thick, tart red-and-green leaf stalks, cooked with sugar into compotes, pies, and preserves; the stalks carry vitamin K, vitamin C, and fiber. Only the stalks are eaten.
A possible source of
Worth knowing
Only the stalks of rhubarb are eaten; the leaves contain high levels of oxalic acid and are not edible. The stalks are also comparatively high in oxalates, which some people who are prone to kidney stones choose to limit.
Feelments is for personal tracking and general wellness education. It does not provide medical advice, diagnosis, or treatment.