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🥬 THE CHEMISTRY OF #RHUBARB
🍃 Rhubarb is a plant that enjoys cold climates and is found in mountainous and temperate areas of the world like Northeast Asia. The species Rheum x hybridum is commonly grown as an edible vegetable across Europe and North America.
🍃 Rhubarb is a plant that enjoys cold climates and is found in mountainous and temperate areas of the world like Northeast Asia. The species Rheum x hybridum is commonly grown as an edible vegetable across Europe and North America.
It has long fibrous stalks that range from dark red to pale green. These are often chopped & cooked with sugar due to their very sour taste. Meanwhile, its large dark green leaves look a bit like spinach & are not usually eaten due to fears about them being poisonous or inedible.
⬆️ HIGH IN OXALIC ACID
🍃 Rhubarb leaves are considered inedible due to their high concentration of oxalic acid. In fact, both the stalks and leaves contain oxalic acid, but the leaves have a much higher content.
🍃 Rhubarb leaves are considered inedible due to their high concentration of oxalic acid. In fact, both the stalks and leaves contain oxalic acid, but the leaves have a much higher content.
