By itself rhubarb is of course very tart and needs sweetening.
Rhubarb has been traditionally used to induce vomiting and is an excellent source of fibre, vitamin C and calcium. Therefore, it is great for hypertension during pregnancy as well as reducing blood pressure and cholesterol.
Aloe-emodin is a property of rhubarb which is effective in the prevention of tumours.
A few reports indicate that rhubarb actually promotes blood clotting and there is uncertainty as to whether it is carcinogenic or anti-carcinogenic.
The rhubarb leaf is poisonous if eaten as it contains a toxin known as oxalate. It should not be eaten under any circumstances, cooked or raw.