from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several plants of the genus Rheum, especially R. rhabarbarum, having long green or reddish acidic leafstalks that are edible when sweetened and cooked. Also called pie plant.
- n. The dried, bitter-tasting rhizome and roots of Rheum palmatum or R. officinale of eastern Asia, used as a laxative.
- n. Informal A quarrel, fight, or heated discussion.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any plant of the genus Rheum, especially Rheum rharbarbarum, having large leaves and long green or reddish acidic leafstalks, that are edible, in particular when cooked (although the leaves are mildly poisonous).
- n. The dried rhizome and roots of Rheum palmatum or Rheum officinale, from China, used as a laxative and purgative.
- n. A word repeated softly to emulate background conversation. (see rhubarb rhubarb).
- n. An excited, angry exchange of words, especially at a sporting event.
- n. A brawl.
- n. An RAF World War II code name for operations by aircraft (fighters and fighter bombers) seeking opportunity targets.
from the GNU version of the Collaborative International Dictionary of English
- n. The name of several large perennial herbs of the genus Rheum and order Polygonaceæ.
- n. The large and fleshy leafstalks of Rheum Rhaponticum and other species of the same genus. They are pleasantly acid, and are used in cookery. Called also pieplant.
- n. The root of several species of Rheum, used much as a cathartic medicine.
from The Century Dictionary and Cyclopedia
- n. The general name for plants of the genus Rheum, especially for species affording the drug rhubarb and the culinary herb of that name.
- n. The root of any medicinal rhubarb, or some preparation of it.
- n. The leafstalks of the garden rhubarb collectively; pie-plant.
- Resembling rhubarb; bitter.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous
- n. long pinkish sour leafstalks usually eaten cooked and sweetened
The name rhubarb comes from the Latin rhabarbarum meaning (depending on your viewpoint!) "root of the barbarians".
In terms of journals I particularly enjoy — which here means journals that I review material from in rhubarb is susan — here’s a highly incomplete list.
It's a tough job that will involve collateral damage, but rhubarb is a survivor.
Raspberry rhubarb is number one, but strawberry rhubarb is not far behind.
Simmer until the rhubarb is dissolving, about 7 minutes.
Rationalization: The potato-y qualities of the steroidal supermarket berries are mitigated by cooking, and the store-bought rhubarb is just fine, usually.
AAAAAAAAAH just the word rhubarb makes me think of spring time!
Just remember boys and girls, rhubarb is for eating, not for hitting.
The rhubarb, is of course, fresh as can be, crisp and garnet hued, grown by local farmers -- although hot house rhubarb can be a great consolation once the summer is over.
The pairing of the rosemary and rhubarb is truly a revelation.