Rhubarb

Vegetable

Last updated July 5, 2026. Can I Feed This safety guide guidance is checked against public pediatric and health sources, with source links included where available.

Written By

Tummi Food Team

Food prep and safety guidance

Medically Reviewed By

Andria ProcopioandArefa Mohamed

Pediatric feeding and development specialists

Direct answer

Can babies eat Rhubarb?

Rhubarb stalks can be offered from around 6 months once a baby is developmentally ready for solids. Remove and discard the toxic leaves, and cook the stalk until soft before serving it in an age-appropriate texture.

6+months Serve Age: Most babies start solids around 6 months once they show readiness signs. Match the texture and serving size to your baby's skills.
How to serve
No Allergens: Rhubarb is not flagged as one of the major allergens tracked in this database. Still watch your baby closely when serving any new food.
Details
12345 3 Choking Risk: Some choking risk. Use the prep section to change the size, shape, or texture before serving.
Risk notes

This guide is for everyday food prep questions. Ask your pediatrician about medical concerns, feeding delays, allergy plans, or serious reactions.

How Do You Serve Rhubarb?

1
Use only rhubarb stalks — never the leaves; discard leaves before cooking.
2
Cook stalks in a little water until very soft (about 10–15 minutes), then drain and cool.
3
Puree or finely mash to a smooth, scoopable texture; stir into warm cereal, yogurt, or ricotta to mellow the tartness.
4
Offer a small amount at first, watch for any reaction over 2–3 days, and limit added sugar — pair with mashed apple or pear if you want it sweeter.

Is Rhubarb a Common Allergen?

Dairy

Egg

Fish

Gluten

Tree Nut

Peanut

Sesame

Shellfish

Soy

Rhubarb stalks are not a common major allergen (not milk, egg, peanut, tree‑nut, soy, fish, shellfish, sesame or gluten), but people with pollen allergies—especially birch—can get oral allergy syndrome (itchy or tingly mouth/throat) from raw rhubarb; cooking usually reduces this risk. Important safety note: rhubarb leaves are poisonous (high in oxalates) and must never be eaten or given to children. If your child has a history of severe food or pollen allergies, offer cooked rhubarb first and check with your pediatrician before introducing it.

Is Rhubarb a Choking Hazard?

Moderate Choking Risk

Hard

Fibrous / Stringy

Cooked rhubarb is not usually a choking hazard, but raw stalks can be stringy and firm and may pose a risk. To reduce choking risk, ensure pieces are soft and appropriately sized for your child’s chewing ability, and stay within arm’s reach and attentive during meals. Watch for fibrous strands or thick sections that can be hard to manage and remove or further soften them before offering.

Have More Questions?

Babies can eat cooked rhubarb stalks from around 6 months, once they show the developmental signs of readiness for solids. Remove the toxic leaves and cook the stalk until soft before offering it in a developmentally appropriate texture.

Cooked rhubarb stalk can be one of the foods offered as part of a varied diet, but the leaves must never be eaten because they are toxic. If a child has a kidney disorder, seek individualized advice from their healthcare professional before offering high-oxalate foods such as rhubarb.

Raw rhubarb stalk can be firm and fibrous, making it harder for a baby to chew and swallow. For babies, cook rhubarb until soft, prepare it in a texture suited to their developmental abilities, and supervise them throughout eating.

Rhubarb is not one of the nine major food allergens, but it can still cause an allergic reaction in some people. When introducing it, offer a small amount on its own and watch for signs of a reaction.

No, the color doesn't matter. Both green and red rhubarb stalks are edible, with the main consideration being freshness and flavor, not hue.

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Sources

What we already know about rhubarb: a comprehensive review (Xiang et al., 2020) doi.org
Update on oxalate crystal disease (Lorenz et al., 2013) doi.org
Oxalate content of foods and its effect on humans (Noonan & Savage, 1999) pubmed.ncbi.nlm.nih.gov
Effect of different cooking methods on vegetable oxalate content (Chai & Liebman, 2005) doi.org
Rhubarb and oxalosis (Barceloux, 2009) doi.org
Antioxidant activity, phenolic and anthocyanin contents of various rhubarb varieties (Takeoka et al., 2012) doi.org
Sugar in Infants, Children and Adolescents: Position Paper (Fidler Mis et al., 2017) doi.org
Phytodermatitis in East and southeast of Turkey: A prospective study (An & Ozturk, 2019) doi.org
Allergen of the Month--Monk's Rhubarb (Weber, 2015) doi.org