Rhubarb (Radix et Rhizoma Rhei) is the dried root and rhizome of the Polygonaceae plant Tanggu Rhubarb, Rhubarb palmatum or medicinal rhubarb, which is mainly distributed in Gansu, Qinghai, Sichuan, Xizang and other places in China, and often grows in temperate Asia and subtropical alpine mountains with an altitude of 1400~2500 m. Rhubarb has a long history of medicinal use and is widely used in clinical practice. It is one of the major Chinese medicinal herbs and is known as the "general". The chemical components of rhubarb mainly include anthraquinone, anthrone, tannin, stilbene, flavonoids, polysaccharides, etc. Due to the potential damage to spleen and stomach function caused by raw rhubarb, it is often processed into wine rhubarb, cooked rhubarb, and rhubarb charcoal. During the processing, the chemical composition of rhubarb changes, resulting in a sudden reduction of its toxic side effects and an enhancement of its efficacy. Modern pharmacological studies have shown that the pharmacological effects of rhubarb mainly include diarrhea, anti-inflammatory, anti-tumor, blood lipid regulation, kidney protection, liver protection, and anti angiogenesis.