Chinese Rhubarb (Rheum palmatum), also known as Da Huang, has a long history of use in Traditional Chinese Medicine (TCM). In TCM, it is considered a powerful purgative and is often used to "clear heat" and "remove toxins" from the body. The term "blood poisoning" generally refers to sepsis or systemic infection in modern medical terminology, but in TCM, similar concepts are described as "heat in the blood" or "toxic heat." Historically, Chinese Rhubarb was prescribed for conditions characterized by fever, delirium, and severe infections, which may have been interpreted as blood poisoning.

The evidence supporting its use for treating blood poisoning is largely traditional, based on centuries of empirical application rather than rigorous scientific studies. While some modern research has explored the antibacterial and anti-inflammatory properties of compounds found in Chinese Rhubarb (such as anthraquinones), there is no high-quality clinical trial evidence supporting its use for sepsis or blood poisoning in the context of modern medicine. Therefore, the justification for its use in this context remains rooted in historical and traditional practices rather than scientific validation.