Rhubarb, according to Google

So just who -- or what -- is Rhubarb? Here's what Google has to say:

• is a very tart member of the buckwheat family...
  
  
• is generally eaten as a fruit but is actually a vegetable...
  
  
• is an edible plant in the Rheum family, whose leaves bear a copper-red dye used in rugs of China, India, and Tibet...
  
  
• has thick, celery-like stalks that can reach up to 2 feet long...
  
  
• has leaves which contain oxalic acid and can therefore be toxic...
  
  
• can help dissolve mucus adhering to the walls of the colon...
  
  
• has an astringent, antiseptic and cleansing action upon the stomach. ...
  
  
• is a pie-plant...
  
  
• is tart...
  
  
• is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences...
  
  
• needs at least two months of cold - not just cool - weather...
  
  
• needs plenty of water...
  
  
• needs fertilizer to survive...
  
  
• needs a rest...
  
  
• needs room to grow...
  
  
• needs patience...
  
  
• likes regular water...
  
  
• likes a really, really rich, wet soil...
  
  
• likes a semi-shady location...
  
  
• likes cool weather...
  
  
• likes full sun, cool weather, and moist, well-drained soil...
  
  
• gets front row status...
  
  
• gets attention...
  
  
• gets its name from the Medieval Latin word Œreubarbarum‚ literally meaning Barbarian Rhubarb...
  
  
• does best in cooler climates...
  
  
• does best in well-drained soil that is high in organic matter...
  
  
• does contain few calories...
  
  
• hates being disturbed once it is in the ground...

Yep, that sounds about right. Thanks, Google!