rhubarb


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Related to rhubarb: rhubarb pie

rhu·barb

(rū'barb),
Any plant of the genus Rheum (family Polygonaceae), especially R. rhaponticum, garden rhubarb, and R. officinale or R. palmatum; the last two species or their hybrids, deprived of periderm tissues, dried, and powdered, are used for their astringent, tonic and laxative effects.

rhubarb

(ro͞o′bärb′)
n.
1. Any of several plants of the genus Rheum, especially R. rhabarbarum, having long edible green or reddish leafstalks that are usually cooked and sweetened. Also called pie plant.
2. A preparation made from the dried rhizomes and roots of any of several plants of the genus Rheum, especially R. palmatum or R. officinale of East Asia, used as a laxative.

rhubarb,

n Latin name:
Rheum palmatum; parts used: roots, root bark; uses: laxative, constipation; precautions: patients with appendicitis, intestinal obstruction, intestinal inflammatory conditions; heart or kidney conditions; patients taking laxatives or heart medications; avoid long-term use. Also called
China rhubarb, Indian rhubarb, Russian rhubarb, or
Turkey rhubarb.

rhubarb

References in periodicals archive ?
Tip the liquid into a small pan, and cook the peeled rhubarb strips until just tender.
Rhubarb seeds contain 10 antioxidant polyphenols (plant chemicals), well known for their health-protecting properties, including anti-cancer and anti-inflammatory activity (Journal of Chromatographic Science.
Divide the rhubarb between six small bowls and top with a dollop of the orange 'cream', sprinkled with the remaining orange zest.
Stir the rhubarb through a few times, then use a spoon or ice-cream scoop to dollop the mixture into the muffin cases.
Another decorative trick is to create rhubarb shavings by running a vegetable peeler lengthways along a rhubarb stalk.
5 The stalks of rhubarb also contain minerals such as iron, copper, calcium, potassium and phosphorus which are good for you.
In Rhubarb Panna Cotta (Serves 6) For the panna cotta 1 pint double cream 3 fl oz whole milk 2 oz caster sugar 1 vanilla pod, split lengthways and seeds scraped 2 leaves of gelatine 500g English rhubarb 50g caster sugar 200ml water METHOD TO make the panna cotta, bring the cream, milk, sugar and vanilla to the boil and reduce for five minutes.
Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as much of the rhubarb as possible.
However, a friend or relative who has rhubarb will probably be glad to divide theirs with you.
Bear in mind that the leaf stems of common rhubarb (Rheum rhabarbarum) have been eaten for some 5,000 years.