Rhubarb, the leaf stalks of a large perennial herb, is unusual for containing a high concentration of oxalic acid. Its main use in the West is as a tart stand-in for fruit, so I describe it in the next chapter.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.