Rhubarb leaves

The large dark green leaf blades at the tops of rhubarb stalks, containing high concentrations of oxalic acid, inedible and toxic, not used as food.

Rhubarb leaves are the large broad dark green leaf blades at the tops of rhubarb stalks, containing high concentrations of oxalic acid and other compounds, which makes them inedible and toxic and not used as food. They are trimmed off and discarded, leaving only the sour juicy stalks for cooking; the leaves themselves are sometimes used only as a natural cleaning agent for cookware.

Recipes with this ingredient

Green cabbage soup with rhubarb leavesRussian cuisine | Soups

Green borscht with rhubarb leaves is a traditional Russian dish with a refreshing sour taste and unique aroma. This spring soup features rhubarb, sorrel, and basil as the main ingredients, adding brightness and freshness to the dish. A rich turkey broth makes the borscht nutritious, while potatoes and sautéed vegetables add tenderness. Hard-boiled eggs enrich the dish, and sour cream softens the flavor. Green borscht is traditionally prepared during the spring awakening of nature when the first fresh greens and herbs appear. It can be enjoyed hot or cold, savoring the harmony of sourness and spicy notes. This dish is perfect for a light lunch or dinner, providing a sense of freshness and vitality.

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