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 …