Rhubarb is a plant with thick, sour-tasting red or pink stalks that are used in cooking, especially in pies and desserts. Its leaves are poisonous and should not be eaten.
From Middle English *rubarbe*, from Old French *rhubarbe*, from Medieval Latin *rheubarbarum*, from Greek *rha barbaron* “foreign root.” It was called “barbarian rhubarb” because it came from lands outside Greece.
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