A favorite of pie lovers near and far, rhubarb is another one of those "edible" plants with "inedible" parts. For this tart and tangy vegetable, it's the leaves that are harmful. One must be cautious when cooking with this versatile stalk. The entire plant contains oxalic acid in varying degrees, but it is in the leaves that the poison is most concentrated. Consume enough of the leafy material, or cook enough of the leaves in with your stalk and you risk some pretty nasty gastrointestinal symptoms. Consume too much and the dose is lethal. Rhubarb Delight Kiss the red stalk gently, with sweetness and light. Stew with fruit quietly, make tart rhubarb delight. --- e.a.s. deme...