Curly-leaved rhubarb (Rheum rhabarbarum)

Other names: rhubarb, Rheum undulatum

Rhubarb, also known as rhubarb or Rheum undulatum, is a species of taller dicotyledonous plant in the family Rosaceae. It is unique for its large, heart-shaped leaves, which can reach up to one metre in diameter. The rhubarb is most commonly found in Europe and Asia, but can also be found in North America. The plant has a long tuberous rhizome and a straight stem with white to red flowers clustered in racemes.

The curly-leaved rhubarb is particularly used in gastronomy, where its distinctive flavour makes it popular in many dishes. Its stems are used in preserves, compotes and puddings. It is excellent in fruit pies, where it is combined with strawberries or apples, for example. Rhubarb stalks are also used to make rhubarb wine. The stems are the only edible part of the plant, while the leaves contain harmful oxalic acid and cannot be consumed. In addition to its culinary use, rhubarb is also used in folk medicine for its digestive and laxative effects. However, it is important to observe a reasonable dosage to avoid overdose.