From The Old Farmer's Almanac.
First published July 17, 2008
Whenever I sit down to write anything on the topic of rhubarb, I’m reminded of the time when my mother, who was serving as Chancellor of the University of Alberta, learned that the Prince of Japan was visiting Edmonton. Well, somewhere along the information highway, Mom also learned and that the Prince had acquired a love for rhubarb pie during his student days in Canada. So…Mom being Mom and rules of protocol being things that could be slightly bent should the situation warrant, decided that one of her homemade rhubarb pies would be the perfect gift to present to the Prince at the official reception. And she was right. The Prince was absolutely delighted by the tasty offering—although he was a little mystified by the fact that a slice was missing from it. Well, long story short, Mom explained that Dad had very thoughtfully taken a small piece for a taste test—quality control and such. What happened next, you ask? The Prince, being a man of good taste and good humour replied with a grin, “Not such a small piece!”
Despite its royal appeal and the fact that it’s been a staple in gardens for generations, rhubarb is one of those mundane plants that many of us ‘proletariat’ gardeners pay little attention to. Perhaps it’s a case of familiarity breeding contempt, but whatever the reason, I think the best way to appreciate this often under-rated plant it is to understand it better. To that end, here are some answers to the questions I get asked about this most humble of garden fruits.
What exactly is rhubarb and where did it come from?
Rhubarb (Rheum rhabarbarum) is a member of the buckwheat family and is believed to be a hybrid developed from a chance cross between two other rhubarb species (R. palmatum and R. rhaponticum) that are indigenous to Mongolia and China.
Is rhubarb a fruit?
Well…not really. Botanically speaking, a fruit is a mature ripened ovary containing seeds. Even though we refer to the edible part of rhubarb as the “stalks,” they are technically called petioles.
Are rhubarb leaves poisonous?
Yes, rhubarb leaves are poisonous, but in most cases the number of leaves that you’d have to eat to become violently ill would easily exceed the number of leaves that you would ever want to eat. The leaves contain about five per cent calcium oxalate (the same material found in kidney stones), as well as an unrelated group of chemicals called anthraquinone glycosides. It’s the calcium oxalate that is purported to be the toxic leaf component, but the anthraquinone glycosides are suspects as well. One reason that plants produce glycosides is to reduce herbivory (i.e. people and other critters eating plants), so the two chemicals might be considered a double whammy. The roots of rhubarb also contain anthroquinones, which act as a laxative, so they really shouldn’t be part of your diet…as if I needed to tell you that.

Rhubarb leaves are poisonous but you can compost them.
Can I compost the leaves?
Contrary to a lot of erroneous information, rhubarb leaves are completely safe to add to composters. Again, this goes back to the fear of introducing something poisonous to the mix, but the reality is that once the leaves decompose so too do the toxins in them.
Is rhubarb good for me?
Rhubarb contains very high concentrations of dietary fibres, with about 66 per cent of the total fiber available being insoluble. Research done at The University of Alberta also shows that rhubarb fibre is very effective not only in reducing cholesterol and triglycerides, but also in modulating body sugar absorption.
Should I remove the rhubarb seed heads?
Yes. The seed heads rob the rhubarb plant of nutrients that it could use for root storage or to grow more leaves so its best to remove them as they appear. On the other hand, rhubarb plants are such vigorous growers that leaving the seed heads on won’t jeopardize the plant’s health, so in some respects, removal of the seed heads has more to do with aesthetics than anything else.
Can you recommend a variety?
There hasn’t been a tremendous amount of breeding work on rhubarb so I think that one of the old standbys, ‘Canada Red,’ is still a great choice. It has beautiful red stalks that are great for use in pies, juice, jams and jelly and it produces a lot of petioles from a single plant. Of course, there are several species of rhubarb that also make excellent ornamental plants. One of the best is Rheum palmatum or Chinese rhubarb. The leaves are about 90 cm in length, and the dark-green leaves have beautiful purple-red undersides.
Beautiful red stalks make for colourful jams and pies.
So if this grab bag of facts still fails to make you want to try some rhubarb (or at least add it to the compost pile), so be it. As for my humble opinion, if rhubarb is good enough for the Prince of Japan, it’s definitely good enough for me.
The Summer issue of Jim Hole’s new magazine, Enjoy Gardening, is now available on newsstands.