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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.


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.


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.


References in periodicals archive ?
So purchase your 'Victoria' plants from a trusted company--that's what will determine whether you end up with spindly rhubarb or fat, succulent harvests.
Note that rhubarb leaves cannot be eaten became they contain oxalic acid.
When you get the hang of cooking with rhubarb, start thinking of the plant as an alternative to lemon juice, then try experimenting with combinations of meat and rhubarb, such as rhubarb and duck, or even rhubarb and fish (herring, for example).
Cover and sweat 4 minutes, or until the rhubarb is tender but not falling apart.
My quest led me to a few--very few--recipes using rhubarb in main and side dishes.
With that inspiration, I delved into the savory sensibilities of rhubarb and came up with the following pleasing dishes, as well as a few favorite sweet recipes.
SPRING POTAGE WITH POTATO AND RHUBARB 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 large onion, diced (about 1 1/2 cups) 3 large potatoes, peeled if desired, diced (5-6 cups) 1 large of 2 medium stalks of celery, sliced crosswise (about 1 1/2 cups/ 5 large cloves garlic, minced 2 large or 3 medium stalks of rhubarb, sliced crosswise (about 2 cups) 4 cups hot vegetable stock 2 of 3 fresh bay leaves 1 to 2 teaspoons fresh minced thyme of sweet marjoram, or I teaspoon dried, crumbled thyme or sweet marjoram Salt and freshly ground pepper 2 cups whole milk of 1 cup heavy cream [1] Melt butter with olive oil in nonreactive soup pot over medium heat.
CURRIED LENTILS WITH RHUBARB AND ROOT VEGETABLES This Indian-inspired dish can be made with whatever vegetables you have on hand, The tang of the rhubarb works well with the sweetness of the root vegetables, and the curry complements the dish, Adjust with a little more heat from cayenne or other hot peppers, Cooking times for lentils will vary depending upon how old they are--generally they should cook in 30 to 40 minutes, covered, over medium heat.
This blackout procedure gives the spooky rhubarb its pink glow, early tenderness and intense flavour, while also rendering its triffid-like crinkly leaves a sickly yellow.
Put the rhubarb, sugar, ginger and lemon juice into a stainless steel saucepan.
Whisk cream until it starts to form a slightly thick ribbon, then gently fold into the rhubarb together with the yoghurt.