Orange & Ginger Rhubarb

There is nothing better than utilising all the fresh fruit that the summer has to offer and this is one of my favourite ways to use up our glut of rhubarb when the …


  1. Ooh sooo delicious, thanks for this Donal, I love rhubarb and funny, it always brings back memories of my grandfathers, both had it growing in their gardens and would help them pick stalks to take home with them! 🙂

  2. Some Wikipedia wisdom on the toxicity of rhubarb leaves (of which you'd have to eat 5 kilograms (!) to have 50% chance of dying from the oxalic acid contained in it):

    "Rhubarb leaves contain poisonous substances, including oxalic acid, which is a nephrotoxic and corrosive acid that is present in many plants. Humans have been poisoned after ingesting the leaves. Such poisoning was a particular problem in World War I, when the leaves were recommended as a food source in Britain.

    The LD50 (median lethal dose) for pure oxalic acid in rats is about 375 mg/kg body weight, or about 25 grams for a 65 kg (~140 lb) human. (Other sources give a much higher oral LDLo (lowest published lethal dose) of 600 mg/kg.) While the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%, so a rather unlikely 5 kg (for a 70 kg human) of the extremely sour leaves would have to be consumed to reach an LD50 of oxalic acid. Cooking the leaves with soda can make them more poisonous by producing soluble oxalates. However, the leaves are believed to also contain an additional, unidentified toxin, which might be an anthraquinone glycoside (also known as senna glycosides).

    In the stalks, the amount of oxalic acid is much lower, only about 2–2.5% of the total acidity, which is dominated by malic acid."

  3. I'm trying to be brave about Rhubarb. It's a grandmother kind of item–like horehound candy or licorice–that I can't seem to get into. I'll have to give it a try.

  4. Delicious! Loving your latest food videos! I love the  healthy "everyday" recipes like your salad in a jar! I've never given a comment before, but you are my favorite food Youtube guy!

  5. Hi Donal, nice Rhubards, they look delicious. And great recipe to, I like the sauce. I think we don´t have rhubards here in Cancún México, so I going to make it with another ingredient, like camote, o yuca, They are really tasty roots. I let you know how it goes

  6. my grandma grows these in her garden and we always take the rhubarb, dip the end into sugar and take a bite. then we dip it in sugar again before we take the next bite. it's the best.

  7. Sadly, no rhubarb for those of us live in Southern climates. It's just too hot. Today, it reached 100 F. The plant bolts. Sometimes we are lucky to get it shipped in from other places, such as the mountains. Here in the States, it's all about rhubarb/strawberry pie. Your wonderful rhubarb components would make a wonderful jam! How great to open up a jar of THAT on Christmas?!

  8. Hi Donel, yes, as you have already heard, the leaves are poisonous.
    I have loved eating rhubarb most of my life. There's nothing like a fresh stalk dipped in salt! One thing I do, instead of cutting the top and bottom, I break them. The tougher more fiberious parts hold on, then I simply peel down the stalk to remove and discard. You can break the other end off in the opposite direction, and repeat and you get a much easier stalk to eat.

  9. I avoided my kitchen before subscribing to your channel! Now I spend all my time convincing my family that I had actually made dinner, and not just hired a chef to come and make it every evening! I love your videos 🙂

  10. Donal, the leaves contain Oxalic Acid and though Ive not seen a level stated because they are called toxic that suggests a fairly large amount of it.  There is an MDS on oxalic acid, worth looking up and reading.  The short for humans is that it isn't good for us in high doses. Many other veggies contain it and people who suffer kidney stones and gout can speak more on those.  Now, why a plant like Taro can be 'washed' of its oxalic acid by boiling and rhubarb leaves cannot that I don't know but that is why they are not safe to eat.

  11. Donal you need to leave the white bit at the end of the rhubarb on! It's where the natural sweetness is, that way you don't need as much sugar. So instead of cutting it at the base try wiggling it up to get some of that white on there.

  12. Thanks for this. I have a full garden of rhubarbs every year and I don't know what to do with them. I know now. BTW you can use the leaves as a hat to hide from the sun. 😀

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