Skip to Content

Rhubarb Recipes, rosy-hued stalks of goodness

Rhubarb is remarkably versatile. We tend to treat it like a fruit, but botanically, it’s a vegetable. The leaves have a reputation for being toxic because of their oxalic acid, which can interfere with the essential minerals like iron, magnesium, and calcium. But spinach has more oxalic acid than rhubarb leaves do, and it’s still …

Read More about Rhubarb Recipes, rosy-hued stalks of goodness