Rheum palmatum

[ottawagardener]

So I hear differing opinions on the edibility of the stems. Mostly, there are positives saying that the stems are superior in flavour. Any cautions that I Should be aware of other than the obvious, 'don't eat any other part'.

I like the looks of the purple varities:

Rheum palmatum 'Tanguticum' and Rheum palmatum 'Atrosanguineum'

Anyone try these?

[stevil]

Not yet, but I have a couple in my garden, so sometime soon. I've dug up the following information:

Rheum palmatum was eaten fresh or preserved in Mongolia. In Iran it’s used in Koresh (a stew), usually with Lamb. I won’t be preparing “Braised Iranian Style Pigeon with Rhubarb” any day soon though - recipe on the net for those so inclined...

It's a very big plant!

[ottawagardener]

Nice architectural plant.

[ceara]

Leaves contain oxalic acid, which is why they say don't eat the leaves.

Roots are used medicinally.