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rhubarb

rhu·barb / ˈroōˌbärb/ • n. 1. the thick leaf stalks of a cultivated plant of the dock family, which are reddish or green and eaten as a fruit after cooking. 2. the large-leaved Eurasian plant (Rheum rhaponticum) that produces these stems. 3. chiefly Brit. inf. the noise made by a group of actors to give the impression of indistinct background conversation or to represent the noise of a crowd, esp. by the random repetition of the word “rhubarb” with different intonations. ∎  nonsense. ∎  a heated dispute.

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rhubarb

rhubarb informal term for the noise made by a group of actors to give the impression of indistinct background conversation or to represent the noise of a crowd, especially by the random repetition of the word ‘rhubarb’ with different intonations. The word in this sense is recorded from the 1930s.

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rhubarb

rhubarb Leaf‐stalks of the perennial plant, Rheum rhaponticum. Has a high content of oxalate (the leaves contain even more, and hence are toxic). A 200‐g portion (stewed without sugar) is a source of vitamin C; contains 2.5 g of dietary fibre; supplies 15 kcal (65  kJ).

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rhubarb

rhubarb XIV. ME. rubarbe — OF. r(e)ubarbe (mod. rhubarbe) — Rom. *r(h)eubarbum, shortening of medL. r(h)eubarbarum, alt. (by assoc. with Gr. rhêon rhubarb) of rhabarbarum, foreign ‘rha’ (late L. rhā — Gr. rhâ).

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rhubarb

rhubarb Perennial herbaceous plant native to Asia and cultivated in cool climates throughout the world for its edible leaf stalks. It has large poisonous leaves and small white or red flowers. Height: to 1.2m (4ft). Genus Rheum.

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rhubarb

rhubarb See RHEUM and POLYGONACEAE.

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rhubarb

rhubarb: see buckwheat.

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rhubarb

rhubarbbarb, carb, garb, hijab, nawab, Punjab, sahib •rhubarb • mihrab

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