A member of the rhubarb family, the knotweed family, often grown in gardens as a native vegetable rhubarb. In contrast to the medicinal rhubarb (Rheum palmatum), the rhapontic or Siberian rhubarb and the Chinese rhubarb (Rheum officinale), it has no medicinal value. The stalks of this rhubarb are often used in cooking. The fruity acidity of the rhubarb stalks makes it suitable as a spritzer with rhubarb syrup, as rhubarb lemonade or as rhubarb cake, compote, puree or jam.