A perennial herbaceous plant with a thick rhizome and large leaves similar to burdock. The edible rhubarb stems have a pronounced sour taste with apple notes and a bright aroma. Rhubarb is 90% water. Contains many dietary fibers, ascorbic, malic and other acids, sugars, pectic substances, vitamins B, A, C, as well as potassium, phosphorus, magnesium, iron, etc. Rhubarb normalizes cardiovascular system activity, is considered an antimicrobial, anti-inflammatory and choleretic agent. Rhubarb can be consumed fresh and you can make jam, compote, kvass, jelly, candied fruits from it. Often, young petioles and leaves are added to baking fillings, soups and borscht, salads and sauces to add acidity to dishes. Rhubarb is an excellent addition to fish dishes. However, when heated, oxalic acid accumulates in the petioles, therefore, rhubarb after heat treatment is not recommended for children and people suffering from diabetes, rheumatism, gout, cholecystitis, etc.