In my constant quest to make use of parsley stems, parmesan rinds and other remnants that often get snubbed and tossed, I found myself wondering about those green leaves at the end of a pile of rhubarb stalks I picked up at the farmers market yesterday afternoon. Were they off-limits or had I just been ignoring them all my rhubarb-eating years? So I did a little research to find out if rhubarb leaves were edible. Here’s what I found out.

Posted by kristin in ingredients, burning questions, food safety | | Subscribe to this feed