John Myers
Rhubarb belongs to the knotweed family. The tall, shrubby rhubarb has long green to red stems and large dark green leaves. It is a valued specialty in this country. Although it is treated like fruit in the kitchen, botanically it is a vegetable.
Origin
The very old crop, traces of which can be traced back to China, only came to Europe in the 18th century. It came to Germany a few decades later and was first cultivated here in 1840 near Hamburg. In addition to England and Germany, it is the Benelux countries and North America that appreciate and cultivate rhubarb today.
Season
Outdoor produce comes onto the market from April to Johanni (June 24) – after that the plant needs time to regenerate for next year’s harvest. You can sometimes get imports as early as March, these then come from the Netherlands or Belgium, where they are grown under glass.
Taste
A fruity, sour note is characteristic of rhubarb. Depending on the variety, the acidity is sometimes more or less pronounced. The so-called raspberry rhubarb tastes best with bright red stalks.
Use
Basically, rhubarb is suitable for a variety of dishes. Not only can it be made into compotes or in cakes like our meringue cake, but it can also be made into juice. It gives ice cream and other desserts a refreshing note. And speaking of ice cream: Our original Malaga ice cream with raisins is also wonderfully refreshing. Also in the form of a relish, it spices up fish and meat dishes as a spicy accompaniment. Rhubarb doesn’t need a lot of sugar because the acidity is softened as it cooks. Therefore, always sweeten compote & co after cooking.
Storage/shelf life
Fresh rhubarb can be stored in a cool place for about 3 days. It should be wrapped in a damp cloth or damp newspaper if possible. Do not store the rhubarb next to apples, bananas, mangoes, or tomatoes, otherwise, it will spoil faster. Rhubarb should also not come into contact with metal, such as aluminum foil, for any length of time, as the oxalic acid it contains will react with it. Cleaned and cut into pieces, rhubarb is also ideal for freezing.
