Himalayan rhubarb, also known as Indian rhubarb, is one of the high-value medicinal and nutraceutical herb found in trans-Himalayan region. Rhubarb exhibits a notable disparity in its nutrient composition between different parts of the plant. The stalks of rhubarb, which are the edible and commonly consumed portion, boast higher concentrations of minerals. These minerals contribute to the nutritional profile of the stalks, providing essential elements that can be beneficial for human health. On the other hand, the roots of the rhubarb plant contain high-valued phytochemicals. These phytochemicals are naturally occurring compounds in plants that are not classified as essential nutrients but have been recognized for their potential health-promoting properties. These bioactive compounds in rhubarb roots may offer various health benefits due to their antioxidant or other physiological effects. Recent study has shown that more than 40 polyphenol components, including anthraquinone, stilbene, anthocyanin, and flavonoid derivatives have recently been found in raw rhubarb. The species of Rheum are extensively found throughout Asia, particularly in the high mountainous regions that are temperate and subtropical. In India it is found from Ladakh to Sikkim, at elevations between 1600 and 4200 meters above sea level.