Cascading the stairwell from the buckwheat family (Polygonaceae), it waves at its audience a hardy perennial crown. The long but thick stalk is what everyone gushes about. It is also recognized with different names, including R. xhybridum, R. xcultorum, and R. rhaponticum.
For thousands of years, rhubarb is highly respected in China and Russia due to its significant health benefits. The rhubarb plant can be 2 to 4 feet tall and emerges from a reddish-brown rhizome. Its leaves are heart-shaped with an extremely long stalk (12 to 18 inches).
Rhubarb can be pickled, baked, jammed, and even added to the ice-creams and sodas. Its tart flavor rubs shoulder with a wide range of sweet and savory recipes. Other than that, its root and rhizome are used in making medicinal preparations that can tend to gastrointestinal tract problems including constipation, diarrhea, upset stomach, GI bleeding, and abdominal pain. It is also helpful for weight loss as it is high in fiber and lowers the cholesterol level. Moreover, being high in Vitamin C, rhubarb knows exactly how to play all the cards in its deck against viral infections.
Rhubarb has also proven to be an approachable therapy for liver diseases, kidney disorders, and certain types of poisonings.