A couple of questions.
Do you cook rhubarb in your best saucepans? Oxalic is not a lot different (OK you are not cooking the leaves, but rhubarb is fairly acidic, I would think). Might depend, of course, on the quality of those 'best' saucepans. Stainless steel is perfectly adequate for dissolving oxalic acid and sugar in water. Don't use enamelled ones.
Would you like to dip your hands in acid solution? OK, I used to be able to wash my hands in dilute hydrochloric acid, if I really wanted to (no open cuts/grazes, mind). Some would suffer in far less stringent conditions and further, oxalic possibly going through the skin will be deposited as calcium oxalate, wherever it might get.
But remember this acid is stronger than vinegar, but at a little greater dilution (finished product). So the acvice to wear gloves is good.
Personally, I would only use a mask for sublimation, but I have used all sorts of corrosive/toxic chemicals and am a) confident of what I am dealing with and b) know how to deal with different hazards - oxalic acid dihydrate is fairly innocuous unless handled badly. Anhydrous may be more hazardous and fume has a distinct risk.
RAB