*OGA Certified Organic & Australian Grown. Rhubarb stalks add a unique tangy taste and beautiful rosey red colour to cooking, best used baked in pies and crumbles or stewed and served with chilled desserts.
*Note: Do not eat leaves – can have toxic effect. Oxalic acid is the toxic ingredient in Rhubarb. Toxicity is measured by the LD50 rating (LD50 is the Median Lethal Dose, which is the dose of a drug or chemical predicted to produce a lethal effect in 50 percent of the subjects to whom the dose is given). In rats the level for Oxalic acid is 375 mg/kg. So for a human weighing 65.7kg that’s about 25 grams of pure oxalic acid required to cause death. Rhubarb leaves are around 0.5% oxalic acid, so that you would need to eat quite a large serving of leaves, around 5kg, to consume 25 grams of Oxalic acid. Note that sickness may be caused by a much lesser amount.