Explain to me: what is the point of Rhubarb?

[satricion]

The point of rhubarb is delicious pies.

 

[DangoBill]

Yup, most rhubarb is definitely best made into pies or jams or cobbler.

If you're going to eat it plain/raw, get the very thin stalks of it that are like 1/4" wide and very red - those ones are very sweet, IME. The thick stalks, such as that in the picture posted here, are way too tart when raw.

Rhubarb is great in gardens though. Once you've planted some it will keep coming back year after year, and (in my corner of the globe, at least) it's ready to harvest very early in the spring.

 

[delta_9]

Kindly, keep your condescending remarks to yourself if you have nothing constructive to add.

Personal preference is a given. But this stuff is actually toxic if not prepared properly, and many people agree with me that it actually tastes bad.

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Everyone else: thank you for your responses.

I think Dtergent is particularly insightful. I recently discovered that there was a "Rhubarb Road" (like the Silk Road or Spice Road), which was a trade-route that flowed north from Central Asia and up the volga river, all the way to Scandinavia and, eventually, Greenland. It is this cultural significance that got me asking the question in the first place.

Again, the only part of this vegetable that contains any significant quantity of toxins is the leaves, and they are not commonly eaten. Hell man, you pulled that picture of wikipedia and it says so right on the exact same page that the leaves only contain toxins.
And c'mon, I don't have to tell you that the word "toxic" is relative. Half of the food you eat likely contains a "toxin" or two.

 

[Jamshyd]

^ Um, no, oxalic acid is a well-known nephrotoxin, as in it physically damages the kidneys. Granted (and I said I realize that before), this can be destroyed through cooking and cutting leaves. I am not talking about the so-called "toxins" that are subjective as you say.

It's like you're saying, "well I like the taste of Hemlock, the "toxins" in it are subjective".

That said, I still think it tastes disgusting.

 

[MPH1]

I'm guess a "cobbler" is the same as a "crumble" in the UK?

If so, bring it on...it's lovely

 

[Busty St Clare]

Red kidney beans are toxic if eaten raw but I can't imagine you have avoided them all your life. Raw potatoe is not good for you either.

 

[koneko]

Crumble

It also makes a lovely tart sauce for fish - monkfish is good. Delish stuff!

 

[Transcendence]

I guarantee you will change your mind if you have a piece of well-made strawberry-rhubarb pie. No question.

 

[johanneschimpo]

I'll tell you exactly what the point of rhubarb is. But you're gonna have to watch a seven second long video: http://www.youtube.com/watch?v=zn0ecHHHUGo

 

[delta_9]

Red kidney beans are toxic if eaten raw but I can't imagine you have avoided them all your life. Raw potatoe is not good for you either.

Yes this is my point. Many of the foods we consider "staples" in our diet contain plenty amounts of antinutrients and also compounds that would be considered "toxic". And even if a single food dosen't cause an immediate fatal response, prolonged intake of certain foods(and perhaps just as important, how we cook those foods) will increase risk of a whole host of diseases and generally speed the again process.
See things like Advanced Glycation End Products(AGEs), and The China Study for a good starting point.