Rhubarb (Rheum officinale Baillon) is a very undemanding perennial vegetable. Wrongly, Rhubarb is often counted among the fruit species. This is due to its sour, fruity taste and the fact that it is mainly used for desserts.
The root and underground stem (rhizome) are used to make medicine. Rhubarb is used primarily for digestive complaints including constipation, diarrhea, heartburn, stomach pain, gastrointestinal (GI) bleeding, and preparation for certain GI diagnostic procedures.
Putting 1.5–1 tsp (2.5–5 cc) of pulverized rhubarb root in 1 cup (240 cc) of water can make a decoction, or tea. This mixture is brought to a boil and then simmered at reduced heat for 10 minutes. Rhubarb tea can be taken twice a day. The tincture can be taken in a dose of 1–2 ml three times a day.