In a small bowl combine water, yeast, and sugar. Let stand 10 minutes or until foamy.
In a large bowl combine 2 cups of the flour and 1 teaspoon salt. Add yeast mixture, chives, and 2 tablespoons of the olive oil. Stir until combined. Transfer dough to a lightly floured surface. Knead in enough additional flour to make the dough smooth and elastic.
Place dough in a lightly oiled bowl; turn to coat. Cover and let rise in a warm place until double in size, about 30 minutes.
Preheat oven to 475°F. Grease a large baking sheet and sprinkle lightly with cornmeal; set aside. Punch dough down. Divide dough in half (dough may be slightly sticky). Roll each half into a 12x4-inch rectangle. Carefully transfer to prepared baking sheet. Gently press 2 to 3 stalks of rhubarb into each half of shaped dough. Brush with remaining 1 tablespoon olive oil and sprinkle with additional salt.
Bake about 18 minutes or until crisp and golden brown and rhubarb is tender. Drizzle with additional olive oil and honey before serving.