The rhubarb stalk, also known as the petiole, is the part of the rhubarb plant that is commonly consumed. It is typically cooked before being eaten, as its raw form can be quite tart and sour. However, it is worth noting that the stalk can be eaten raw if desired. Some people enjoy the crisp texture and tangy flavor that raw rhubarb offers.
That being said, the tartness of raw rhubarb can be quite strong and may not be to everyone’s liking. Cooking the stalk helps to mellow out the flavor and make it more palatable. Common cooking methods for rhubarb include baking, stewing, or poaching. These methods not only soften the stalk but also help to bring out its natural sweetness.
It is important to mention that while the stalk of the rhubarb plant is edible, the leaves should never be consumed. The leaves contain high levels of oxalic acid, which can be toxic to humans if ingested in large quantities. Oxalic acid is a naturally occurring compound found in many plants, but in the case of rhubarb leaves, the concentration is particularly high. Therefore, it is best to avoid eating the leaves altogether.
To summarize, the rhubarb stalk can be eaten raw or cooked, depending on personal preference. However, due to its tartness, it is more commonly cooked before consumption. The leaves of the rhubarb plant should be avoided as they contain toxic levels of oxalic acid.