Comma after rhubarb treatment: how a favorite compote for many can lead to the hospital

      On August 12, 2026, at 15:10, Society A woman with signs of poisoning was admitted to the Pushkin Hospital. She exhibited nausea, vomiting, liver and kidney dysfunction, toxic skin lesions, polyneuropathy, and cardiomyopathy. The patient fell into a coma, and the doctors were at a loss.

      The situation was clarified by relatives: they reported that five days before hospitalization, the woman had consumed compote made from rhubarb leaves and had eaten raw leaves to treat a cold. It is worth noting that rhubarb contains oxalic acid, which can be harmful to health in large quantities. Oxalic acid binds calcium in the blood and forms calcium oxalate, which clogs the renal tubules.

      Doctors fought for the patient's life for 41 days. Hemodialysis, hemodiafiltration, plasmapheresis, and ultraviolet blood irradiation were performed. The patient was connected to a ventilator and underwent antibacterial therapy. After resuscitation, she was transferred to the therapeutic department. The woman survived, but she faces a long medical rehabilitation.

      The dangers of rhubarb: what you need to know

      Dietitian Elena Solomatina explained in an interview with 360.ru that rhubarb is safe in reasonable amounts, but in large doses, it can be toxic. Fresh large leaves, in which the concentration of oxalic acid is higher, are especially dangerous.

      Elena Solomatina compared the consumption of rhubarb to using cleaning agents for plumbing based on oxalic acid. This can be dangerous, especially for people with kidney problems, gastrointestinal issues, kidney stones, or gout.

      "Those who are prone to stone formation should avoid it altogether; even sorrel soup is not allowed," she said.

      The expert also emphasized that rhubarb is not an effective remedy for treating colds. Its acidity does not indicate a high vitamin C content. For that, it is better to choose bell peppers.

      How to properly consume rhubarb

      To avoid poisoning, it is important to prepare and consume rhubarb correctly. Only young rhubarb stalks should be used for food; they can be boiled, made into compotes, jams, or added to salads. It is important to remember that oxalic acid breaks down when heated.

      It is optimal to eat 2-3 tablespoons of jam or drink a glass of rhubarb compote. However, one should not overindulge in this product, as it contains other substances that can irritate the gastrointestinal tract.

      Canning rhubarb

      Rhubarb is usually not canned in its pure form. However, if you decide to do so, certain rules must be followed, as explained by chef and TV presenter Sergey Sinitsyn.

      To prevent the acid from reacting with metal, use plastic vacuum lids. The shelf life of such preparations will be shorter than with regular canning.

      When canning any products, it is important to follow sanitary and hygienic standards. Sterilize the dishes, use only quality ingredients, and make preparations while wearing gloves.

      Store the preparations in a cool and dark place. Do not place jars on the balcony, as the temperature there fluctuates. If a jar bulges, throw it away without hesitation.

      Before consumption, check the contents for mold and smell it. If the smell raises doubts, it is better not to take risks. The NIA "Nizhny Novgorod" has channels on Telegram and MAX. Subscribe to stay updated on major events, exclusive materials, and timely information. Copyright © 1999—2025 NIA "Nizhny Novgorod". When reprinting, a hyperlink to NIA "Nizhny Novgorod" is mandatory. This resource may contain materials 18+.