Yes—you can eat rhubarb raw! And I’m sharing exactly how to enjoy uncooked rhubarb the easy (and delicious) way.
When you think of rhubarb, you probably picture rhubarb jam, a cozy apple pie, or a tangy rhubarb compote. And sure, its tart flavor pairs beautifully with sweeter fruits like strawberries. But for me, rhubarb has always been more than a pie filler—it was a backyard treat.
Our neighbors would pluck a few slender, fleshy stalks straight from their garden, trim any leaves, and peel away the stringy skin with a sharp knife. They’d hand us the raw stalks alongside a little pot of honey or brown sugar to dip into. And let me tell you, that first bite—sweet, then shockingly tart—was unforgettable like nature’s own sour candy.
If you’re curious, grab some fresh rhubarb from your local grocery stores or farmers' markets during rhubarb season. Here’s the best way to enjoy it!
What You'll Need
- Fresh rhubarb stalks (red stalks of the rhubarb plant are milder than green stalks).
- A sharp knife or vegetable peeler.
- A sweet dip: Maple syrup, brown sugar, monk fruit sweetener, agave nectar, or a little honey.
How to Eat Raw Rhubarb Stalks
⚠️ Important: Only eat the stalks—never the leaves. The leaves of the plant are high in oxalic acid and can be toxic when consumed in large quantities. Grocery store rhubarb typically comes leaf-free, but double-check just in case.
Step One (Picture 1 above) - Choose Fresh Raw Rhubarb Stalks: Choose firm, tender, and blemish-free fresh red stalks. Avoid those that are woody, very thick, or limp. Remove and discard any leaves.
Step Two (Picture 2 above) - Peel the Stringy Bits: Use a small knife to gently peel away any stringy outer layers from the stalks. Trim off both ends. This makes the bite more tender and less fibrous. Cut the stalks into small pieces or thin slices to ease the tart bite (optional). Any extra fleshy stalks can be used to make my Rhubarb Muffins.
Step Three (Picture 3 above) - Pick Your Sweet Sidekick & Enjoy: Dip the peeled rhubarb stalk into your preferred sweetener for that delightful sweet-sour contrast—I prefer Monk Fruit or brown sugar. Go for it. The tangy taste will hit you, but that sweet dip smooths it out. So pucker up and double-dip. It’s crunchy, juicy, and nostalgic all at once—and a great addition to any sunny afternoon.
Reminder: Only munch on the stalks—rhubarb leaves are a no-go (they’re toxic).
Tips For Eating Raw Rhubarb
- Pick the Right Stalks: Red stalks of fresh rhubarb are generally less acidic than green ones, making them a better choice for snacking.
- Peel if Needed: Use a knife or vegetable peeler to remove the stringy outer layer, especially on thicker stalks.
- Slice or Chop: Cut into small pieces or ribbons for easier munching or salad topping.
Other Fun Ways To Enjoy Rhubarb
Raw rhubarb is more versatile than you think! Here are some fun ways to add it to your meals and snacks during rhubarb season:
- Raw Rhubarb Smoothie – Blend with banana, strawberries, and cooled green tea for a refreshing morning drink.
- Smoothie Bowl or Yogurt Topping – Thin slices add crunch and tang to a berry-packed smoothie bowl or yogurt parfaits.
- Add to Fruit Salads – Toss raw ribbons of rhubarb with orange slices or fennel for a crisp, zesty salad.
Rhubarb FAQs
No. The rhubarb leaves (and even large amounts of its thick stalks) contain high levels of oxalic acid and are unsafe for consumption. Only eat the stalks of the rhubarb plant.
Rhubarb is a versatile vegetable that’s an excellent source of fiber and provides vitamin C, vitamin K, and is a good source of antioxidants. It’s also packed with essential vitamins to help fight free radicals.
Yes, for some people. High oxalic acid content can irritate the digestive tract, especially if consumed in large amounts. To avoid digestive issues, stick to small quantities and see how your body responds. Enjoy it as part of a healthy diet.
More Rhubarb Recipes To Try Next
Looking for more ways to celebrate this vibrant perennial plant? Try these rhubarb recipes:
For those who love that sweet and tarty taste, it's time to dip fresh rhubarb stalks in a little bit of sweetness. Dip, blend, slice, and snack—however you enjoy it, it’s a fun way to celebrate spring and summer produce. Get ready to pucker up!
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📖 Recipe
Can You Eat Raw Rhubarb? My Favorite Way to Enjoy It
Mariska RamondinoEquipment
- 1 peeling knife to peel the rhubarb and trim tne ends or any leaves
Ingredients
- 1 Fresh raw red rhubarb stalk (s) or more as needed Choose firm, tender, and blemish-free fresh red stalks. Avoid those that are woody, very thick, or limp. Remove and discard any leaves.
- 2 tablespoons of sweetener of choice like maple syrup, raw honey, brown sugar, or Monk Fruit sweetener or more as needed
Instructions
- Use a small knife to gently peel away any stringy outer layers from the stalk(s). Trim off both ends. Cut the stalks into small pieces or thin slices to ease the tart bite (optional).1 Fresh raw red rhubarb stalk (s) or more as needed
- Place the preferred sweetener into a small bowl and dip the peeled rhubarb stalk generously into it for that delightful sweet-sour contrast.2 tablespoons of sweetener of choice like maple syrup, raw honey, brown sugar, or Monk Fruit sweetener
Notes
- Pick the Right Stalks: Red stalks of fresh rhubarb are generally less acidic than green ones, making them a better choice for snacking.
- Peel if Needed: Use a knife or vegetable peeler to remove the stringy outer layer, especially on thicker stalks.
- Slice or Chop: Cut into small pieces or ribbons for easier munching or salad topping.
- Important: Only eat the stalks—never the leaves. The leaves of the plant are high in oxalic acid and can be toxic when consumed in large quantities. Grocery store rhubarb typically comes leaf-free, but double-check just in case.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
My favorite way is dipping the rhubarb stalk in some raw honey or Monk Fruit sweetener. Enjoy!