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Sat, May. 5th, 2007, 11:11 am
pisica: Rhubarb, rhubarb

Two stalks (?) arrived in the Bellfield bags and I dunno what to do with them. I've never particularly liked rhubarb in pies and thus never attempted to include it in anything else. However, as I'm cooking for 5-6 tomorrow night, I don't mind experimenting as I'll have guinea pigs, so any easy recipes welcomed.

Sat, May. 5th, 2007 12:17 pm (UTC)

Do not eat it raw, even in smoothie form, because it is poisonous until it is cooked. You probably already know this, but I ought to say it anyway.

Sat, May. 5th, 2007 12:41 pm (UTC)

I didn't, or rather I've probably heard it before but forgot, so many thanks!

Sat, May. 5th, 2007 08:10 pm (UTC)

Actually, raw rhubarb isn't poisonous. Just not very pleasant. The leaves are poisonous (they contain relatively large amounts of oxalic acid). You shouldn't eat the leaves under any circumstances, cooked or raw, as while to eat a lethal dose you'd have to work your way through about 10lb of them, even a small amount will make you quite ill.