Rhubarb is a vegetable that is often prepared with sweeteners such as sugar or honey because it is so tart. Only the stalks of the rhubarb plant can be safely eaten. Rhubarb leaves (cooked or raw) contain toxins that are poisonous.
RhubarbFruits for Health Series: Rhubarb (2007)
University of Maine Cooperative Extension.
This two page fact sheet includes facts about rhubarb, information about nutrition, selection, storage and preparation. Includes two recipes with nutrition facts.
The Rhubarb Compendium (April 2010)
Includes information about rhubarb history and varieties, growing, storing and preserving rhubarb, nutritional information, uses of rhubarb and recipes containing rhubarb.
Watch Your Garden Grow: Rhubarb
University of Illinois Extension.
Web site contains in depth information on rhubarb including varieties, planting and growing as well as selection, storage, nutritional information and preparation techniques.