Rheum palmatum or Rheum officinale. The root of this plant has been used in some cultures to treat certain medical problems. It may have anti-inflammatory and anticancer effects. Also called da-huang, Chinese rhubarb, Indian rhubarb, and Turkish rhubarb.
long pinkish sour leafstalks usually eaten cooked and sweetened
plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous
Any of several plants of the Rheum family, which have edible long, green or reddish, acidic leafstalks. Yellow to copper-red dyes are derived from the leaves and used in rugs of China and India.
A celery-like vegetable we treat as a fruit (in fact a court case once decided it was a fruit). Never eat the leaves of a rhubarb, which contain poisonous levels of oxalic acid.
This vegetable is a member of the buckwheat family. Only its stalks are edible; the leaves contain oxalic acid, which is poisonous. The stalks are extremely tart and are generally cooked with sugar and/or other fruit (strawberries are a natural partner) in pies, compotes, chutneys and preserves. Field rhubarb, available from late winter through late summer, peaks April through June and is conventionally considered a harbinger of spring. It has pink or pale red stalks, yellow leaves and a more pronounced flavor than hot-house grown rhubarb, which has bright red stalks and green leaves. Rhubarb may be stored in the refrigerator, wrapped in plastic, for 3 days. Some supermarkets carry frozen chopped rhubarb in bags or boxes.
An edible plant in the Rheum family, whose leaves bear a copper-red dye used in rugs of China, India, and Tibet.
Cut leaves from stalks and store in a plastic bag or wrapped in plastic. 1 to 2 weeks
The rhubarb is a very tart member of the buckwheat family. It is generally eaten as a fruit but is actually a vegetable. It is used in sauces, jams, and desserts. Rhubarb leaves contain the toxin "oxalic acid" and should not be eaten.
A member of the buckwheat family, its thick, celerylike stalks of can reach up to 2 feet long, which are the only edible portion of the plant — the leaves contain oxalic acid and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many varieties of this plant, most of which fall into two basic types, hothouse and field grown. Hothouse rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field or garden-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It makes delicious sauces, jams and desserts and in some regions is also known as pieplant because of its popularity for that purpose. In America, a traditional flavor combination is rhubarb and strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.
Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences.
