We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet–and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb sherbet. www.spilledmilkpodcast.com