Rhubarb has two major types of acids with malic being dominate. The other,
Oxalic Acid is stronger and not good for the kidneys. Didn't seem to bother my grand mother though, she lived into her 80's and she ate lots of rhubarb.
Cutting off two inches of the stock probably will not help with the bad acid (Oxalic Acid).
I cut the stacks about 1/2 inch below the leaves. Leaves themselves are poisonous.
I plan to do a malolactic fermentation and add tartaric acid if needed.