Rhabarbarum

Rhabarbarum is not a valid botanical name in major plant databases. It is commonly encountered as a misspelling or historical Latin form of Rheum rhabarbarum, the plant species widely grown for its edible stalks, usually referred to as rhubarb.

Rheum comprises several species, including Rheum palmatum and Rheum rhabarbarum, and hybrid forms such as Rheum × hybridum, which is the primary source of garden rhubarb. The term rhabarbarum appears in older pharmacological and horticultural texts, but current nomenclature uses Rheum rhabarbarum or Rheum × hybridum.

Rhubarb is a clump-forming perennial in the Polygonaceae. It reaches up to 1–2 meters tall with large, broad leaves and thick, elongated stalks (petioles) that are green to red. The stalks are edible and tart; leaves are toxic if ingested.

Originating in parts of Asia, rhubarb is now grown in temperate regions worldwide. It prefers cool winters, well-drained soil, and ample moisture. It is typically propagated by division of crowns or root cuttings; harvest is usually after two to three years, and flowering stems are removed to encourage stalk growth.

Culinary use includes pies, compotes, jams, and syrups. Medicinally, rhubarb root and rhizome have been used as a laxative due to anthraquinones such as rhein and emodin. Caution: the leaves contain oxalic acid and are considered poisonous; only the stalks are typically consumed.

See also: Rhubarb; Rheum palmatum; Rheum × hybridum.