Toxic compounds:
(1) oxalate, although some toxicologist doubt if this is present in sufficient amounts to cause symptoms
(2) possibly anthraquinone glycosides
Features of ingestion:
(1) Cooking or boiling the rhubarb leaves does not reduce toxicity.
(2) Rhubarb stalks contain less oxalate/toxins and are safe to eat.
(3) As with other plant toxins, environmental conditions such as drought can affect the amount of toxins present, which may explain the variability in clinical reports.
Onset is within 24 hours of ingestion, depending on the exposure.
Clinical findings may include:
(1) sore throat
(2) nausea and vomiting
(3) anorexia
(4) abdominal pain
(5) diarrhea
(6) gastric hemorrhage
(7) renal dysfunction with oliguria or anuria, proteinuria, oxaluria, and hematuria
(8) hypocalcemia with paresthesias, tetany, hyperreflexia, muscle cramps, muscle twitches
(9) convulsions in severe intoxications
(10) rarely death
