[AlaninCarlisle]

I've been growing and eating rhubarb, usually stewed at breakfast, all my adult life but there's one question that often puzzles me. It concerns the pale end of the stalk where it joins the rhizome. Is it edible and if so why does everybody (as far as I'm aware) discard it before cooking? I'm occasionally tempted to cook it and find out but have always lacked the courage. Anyone know?

[DanielCoffey]

I have sometimes discarded it because of it seeming more fibrous but never knew anyone considered it inedible. It is the green leaves that we should avoid.