Can i eat rhubarb raw

Raspberry Recipes. Peach Recipes. Apple Recipes. Special Occasion Recipes. Easter Recipes. Thanksgiving Recipes. Christmas Recipes. New Year's Eve Recipes. Here is a picture of how our taste buds reacted to the taste of the raw rhubarb: We really found it quite tart Subscribe To This Site. Plus, there was something so Laura Ingalls about gnawing on the raw stalks. If you are thinking about picking up a bundle as I now am! Of course, there are plenty of baked options pie , cobbler , crisp , even muffins , but my intent is to offer up a few more unusual options.

Raw: Before you do any cooking with rhubarb, you ought to at least try it raw. Note: Be sure to remove all the leaves, as they are poisonous. Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch. So if you want to nibble a few sticks raw, you'd better go for red rhubarb.

By the way: The content of oxalic acid increases as it grows. The later the rhubarb is harvested, the more of this special fruit acid it contains. After June 24th you should therefore avoid rhubarb entirely — whether raw or cooked.

Then the rhubarb season ends. If you already have one Kidney disease, rheumatism or gout suffer, you should definitely keep your hands off raw rhubarb. Then you'd better cook a rhubarb compote and always enjoy compote or pieces of rhubarb with vanilla sauce or ice cream. Because part of the oxalic acid is lost during cooking and the milk products bind the oxalic acid so that it can be excreted again. During pregnancy Incidentally, you should completely avoid eating rhubarb — regardless of whether it is raw or cooked, peeled or not.

Slice or dice whole or peeled stalks thinly to add to a fresh vegetable or fruit salad or use as a topping for yogurt or cereal. Enjoy the fresh, crisp taste of rhubarb in a compote, which is a mixture of different types of fruit that is served chilled or at room temperature.

In a non-reactive bowl, such as glass or stainless steel, combine desired amounts of sliced rhubarb, dried apricots, dried cranberries or other dried fruit. Flavor with fresh rosemary and a fruity liqueur. Cover and refrigerate the mixture for 24 hours, stirring twice before serving. Discard the rosemary and add mint as a garnish. Another variation involves combining thinly sliced rhubarb stalks with dried apricots and figs, sweetening with a little honey and seasoning with chopped fresh thyme, salt and freshly ground black pepper.