Strawberry rhubarb crisp (Alicia Mazzara) Dish of the Week: Rhubarb The glorious rhubarb is a sorely under-appreciated plant. Rhubarb isn’t easy to love at first — you have to get to know it. On the surface, rhubarb is pretty unappetizing. Its dark green leaves contain poisonous levels of oxalic acid, and the stalks, while edible, are stringy, sour, and have an unfortunate laxative effect when eaten raw. Only when sugar became affordable in the…