rhubarb

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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.
References in periodicals archive ?
"Having recently built the largest frozen pie plant in the USA, Mrs.
Rhubarb is easily identified by stunning pink stalks barbed with a bite so sour it's often tempered with sugar, earning the name "pie plant" early on for its use in pie and tart fillings.
Heliotrope is a tender woody plant that has been used by parks departments for decades as a feature plant in summer bedding displays, providing deep violet-blue flowers that smell of cherry-pie filling, hence one of its common names of cherry pie Plant. Anchusa, the alkanet, is not widely grown in the north of England because of its preference for drier soils, particularly in winter.