[log in to unmask] wrote:

>I heard that rhubarb contains oxalic acid and that its consumption should be avoided.  I remember eating delicious pastries made with rhubabrd as a child...
>
>
The leaves, not the stalks. The stalks are what you eat after cooking
and adding 10,000 lbs of sugar per stalk. Got lots of it by our garage
(and around the county at relatives houses). Wife loves it and I give a
lot away (as quickly as possible).

Speaking of  sweeteners, we have  highbush cranberry by the house. It is
so sour that the birds fail to eat the berries until starvation is imminent.

I once asked if jam could be made from it. The answer from an old time
Mainer- "Ayuh (Maine talk for yes),  you can make jam out of anything if
you add enough sugar."

Bill Truesdell
Bath, Maine

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