You can still eat rhubarb after it has bolted. Rhubarb is a popular plant in gardens and is known for its tart and tangy stalks that are commonly used in pies, jams, and desserts. Bolting refers to the process of a plant producing a flower stalk, which can occur when the plant is stressed or when it reaches a certain stage of maturity.
One common concern is whether the flowering of rhubarb makes the leaf stalks poisonous. The answer is no, the leaf stalks remain edible, regardless of whether flower stalks are present. The flowering of rhubarb does not affect the edibility or safety of the stalks. So, even if your rhubarb plant has bolted and produced flower stalks, you can still harvest and consume the leaf stalks without any worries.
However, it is important to note that while the leaf stalks remain safe to eat, the leafy blade portion of the rhubarb plant is always poisonous. This is because the blades contain a high level of oxalic acid, which can be harmful if ingested in large quantities. Therefore, it is crucial to always remove and discard the leafy blades when preparing rhubarb for consumption.
To enjoy the edible stalks of rhubarb, you can simply cut off the leafy blades at the base of the stalks and discard them. Then, you can wash the stalks thoroughly and use them in your favorite rhubarb recipes. Whether you decide to stew them, bake them into a pie, or use them in jams, the stalks will still provide the same tart and delicious flavor, even if the plant has bolted.
In my personal experience, I have grown rhubarb in my own garden and have encountered instances where the plants have bolted. Despite the appearance of flower stalks, I continued to harvest and consume the stalks without any issues. As long as you ensure to remove the poisonous leafy blades, you can enjoy the edible portion of the rhubarb plant without any concerns.
To summarize, you can still eat rhubarb after it has bolted. The flower stalks that appear during the bolting process do not make the leaf stalks poisonous. However, it is essential to remove and discard the leafy blades, as they contain a high level of oxalic acid and are always toxic. By doing so, you can safely enjoy the delicious and tangy stalks of rhubarb in various culinary preparations.
