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This doesn't make sense to me. 200g of cooked rhubarb already has almost 400mg of calcium which is almost half of the 1000mg daily US recommendation and more than half of the 700mg daily UK recommendation.

Thinking dairy is the only source of calcium is meme-nutrition like eating bananas for potassium especially when talking about a food already high in calcium.

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Do you know why doesn't the Oxalic acid bind with the calcium of the Rhubarb, and turns into a problem if consumed? Is there enough calcium to bind with the Oxalic acid? Is the calcium in Rhubarb bioavailable?

Genuine questions here, because as I understand, many of the nutricional fact sheets are calculated after the food is broken down and passed though a mass spectrometer.

The calcium in Rhubarb is Calcium Oxalate, which is not likely to be highly bioavailable. Not all calcium is equal in this case.

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