The woody appearance of dried Chinese Rhubarb root

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Ibn al-Ukhuwwa; Ma'dlim al-Qurba fi Ahkam al-Hisba
(manual of the market inspector) (d1329) Egypt
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Taken from; trans by Reuben Levy
Real name: Diya' al-din Muhammad ibn Muhammad al-Qurashi al-Shifi'I

Chapter XXIV
The maker of syrups
(Adulteration of various drugs.) Rhubarb (1) : of this there are three kinds. China rhubarb is the best variety. Those who bring it (from China) relate that it is the root of a plant resembling colocasion. It is split into two or three pieces, hollowed out, strung upon cords and then hung in the air to dry and harden. In appearance it resembles thick pieces of wood each about the size of a man's palm or less. The Zanj and Turkey varieties are inferior to the China. Syrian rhubarb comes from Amman and farmers give it to animals when their livers are fevered.

The cubit of the Sawad (2) is longer and was introduced by al-Rashid who determined it from the forearm of a negro slave. It is used for cloths, merchandise and buildings and for the Nilometer.