Rhubarb has a very sour taste to their stems due to the high concentration of malic and oxalic acid. While very intense, it makes for a wonderful ingredient in baking where the flavor is mellowed out. Typically used in baking.
Rhubarb is associated with potential benefits in fighting cancer, lowering cholesterol, reducing inflammation, lowering blood pressure and protecting eye and brain health.
Due to the high concentrations of unpleasant compounds in the leaves, they are toxic to consume, so I remove them when selling to customers.
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