In a message dated 18/08/05 15:28:16 GMT Daylight Time, [log in to unmask]
writes:

<<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...

Waldemar>>

    Rhubarb stems are fine; it's usual to peel the skin  off but I'm not sure
whether this contains oxalic or whether it's just fibrous.  It's the leaves
that should be avoided. There were cases, I believe fatal in  some cases, of
oxalic poisoning when people experimented with the leaves as a  vegetable during
WWII. I grow a lot of rhubarb on my allotment, eat it to excess  in its
season, and none of my family have ever suffered as a result. I'm  sure others on
the list could say the same!

    Regards,

    Robert Brenchley

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