Rhubarb, a vegetable used for medicinal purposes for centuries, was not introduced to the United States until the end of the 18th century. The vegetable is often considered a fruit and is commonly used in pies. It has a tart, earthy flavor. Rhubarb stalks are edible, but the leaves can be poisonous if eaten cooked or raw.
Toxins
Rhubarb leaves contain oxalic acid, a poisonous toxin also found in bleaches, metal cleaners and antirust products. Oxalic acid can cause poisoning when consumed in large quantities. Anthraquinone glycosides found in rhubarb leaves may also be poisonous. Rhubarb stalks do not contain toxins.
Symptoms of Poisoning
Symptoms of rhubarb leaves poisoning may include difficulty breathing, burning in the mouth or throat, eye pain, diarrhea, nausea, red-colored urine, stomach pain, vomiting, weakness or kidney stones. In severe cases, rhubarb poisoning may cause seizures, coma or kidney failure. Fatal rhubarb poisoning occurs only rarely.
Recommendation
Seek medical help immediately if you or someone you know has consumed rhubarb leaves or shows signs of rhubarb poisoning. If possible, determine the amount of rhubarb leaves swallowed and when they were eaten and provide this information to the poison control center.
Rhubarb Stalks
Rhubarb stalks are safe to eat. A ½-cup serving of diced rhubarb stalks contains only 15 calories and no fat, sodium or cholesterol. This serving contains 3 g of carbohydrates, including 1 g of fiber and 1 g of sugar, as well as 1 g of protein, 2 percent of the recommended daily vitamin A intake, 8 percent of the recommended daily vitamin C intake and 6 percent of the recommended daily calcium intake.
