Product of the month (June 2024)

Rhubarb

Rhubarb is perhaps best known for its use in desserts. The tart flavor is often balanced with sugar, making it perfect for pies, sauces, and drinks. A classic rhubarb pie, often served with vanilla sauce or ice cream, is a beloved dessert in many countries. Rhubarb can also be used in jams, marmalades, and chutneys, where it adds a refreshing tartness. But rhubarb isn’t just for sweet dishes. It can also be used in salads, soups, and sauces, where its unique flavor profile adds an exciting twist. For example, rhubarb can be added to a salad with goat cheese and walnuts or cooked down into a sauce that pairs excellently with fatty fish like salmon.

Over 100 Varieties
There are over a hundred varieties of culinary rhubarb, each with different colors, flavors, and levels of astringency. Victoria, with its greenish flesh, is one of the most common. Rosenhagen, Spangsbjerg, Elmsfeuer, and Elmblitz are milder, less astringent varieties with beautifully pink-red hues. Rhubarb is a hardy plant that thrives best in cool to temperate climates. It is easy to grow and requires minimal care, making it popular in gardens and on farms. The plant consists of large, triangular leaves that grow from a short, thick rootstock. The edible parts are the long, fleshy stalks, which vary in color from green to deep red, depending on the variety.

Rhubarb Season
Rhubarb can be harvested from the end of April through August. Early in the season, the stalks are at their best and rarely need peeling. As the season progresses, the fibers become coarser, and the taste becomes woodier.

Rhubarb Leaves Are Toxic
Rhubarb leaves contain high levels of oxalic acid, which can be harmful. Large amounts of oxalic acid can negatively affect the body by reducing the absorption of important minerals like calcium. In the worst cases, it can cause kidney damage.

Flavor Companions
Rosemary pairs very well with rhubarb – both dried and fresh. Place the herbs in a tea infuser and remove it from the marmalade once the balance is right. Other good flavor companions for rhubarb are cardamom, vanilla, almonds, and strawberries.

Short Cooking Time
To preserve maximum color and flavor when making marmalade, it's essential to minimize cooking times. A copper pot conducts heat very well, allowing for quick cooking.

Freezes Well
Harvested rhubarb can be stored in the refrigerator for about a week or cut into pieces and frozen in appropriately sized portion bags.

Rhubarb is a plant with a rich history and broad use that extends far beyond its original medicinal purpose. It is a versatile ingredient in the kitchen and an easy-to-grow crop for gardens and farms. Its health benefits and sustainable cultivation practices make it a valuable part of both our diet and our environment. Rhubarb's unique taste and nutritional value continue to fascinate and delight people worldwide, and its role in both traditional and modern cooking makes it a timeless favorite.