North American Fruit Explorers mailing list at ibiblio

[Jay Cutts <orders@cuttsreviews.com>]

Rhubarb question:  I had a strange experience with rhubarb not too long 
ago and wonder if anyone has heard of this.  After munching on some raw 
rhubarb stalks on a hot summer day (which I remember doing as a kid), I 
basically lost my sense of taste for a week.  It was a horrifying 
experience, especially since I didn't know if the loss would be 
permanent.  It's hard to describe how devastating it is not to be able 
to taste anything.

I know that rhubarb contains oxalic acid, which is a tiny crystal that 
can physically damage tissues.  I know that the leaves of rhubarb are 
not supposed to be eaten for this reason.  I wouldn't want anyone to go 
through the taste loss that I experienced, especially if it ends up 
being long lasting.   Has anyone heard of this phenomenon?  I believe 
that oxalic acid is broken down by cooking.

Jay Cutts
> I had two rhubard plants side by side in a rhubarb-unfriendly climate and I'm surprised how different they were.  One was a lot more red and tastier but did not thrive; the other did somewhat better, tended to bolt, and wasn't as good (I simmered with sugar for tasting).  I don't recall now what the flavor difference was, I'd have thought rhubard is mostly just tart.  
>
> Lisa (previously in hot dry sunny Southern Oregon)
>
>   
> > thinking of planting out a big patch of rhubarb.  I'm
> > curious if there
> > is really much difference between rhubarbs, especially as
> >     
>
>
>
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