FLAVOR PROFILES PAIRING RECIPES COCKTAIL RECIPES FEATURE FLAVOR

Feature Flavor
  • Rhubarb DRY is our only flavor with any natural color
  • When we do tastings, men most often choose to try Rhubarb DRY first
  • Rhubarb DRY has a tart, bold flavor that stands up to heavier foods, similar to that of a full bodied red wine
  • Rhubarb DRY is the most photographed flavor in magazines, newspapers and for TV

LEARN MORE ABOUT RHUBARB DRY:

The Rhubarb plant is indigenous to Asia, where early records, dating back to 2700 BC, mention the plant being used for medicinal purposes in traditional Chinese medicine. Marco Polo frequently mentioned rhubarb in the accounts of his travels to China.

The use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available. Rhubarb is now grown in many areas, primarily for its fleshy petioles, known as rhubarb sticks. In temperate climates, rhubarb is one of the first food plants to be ready for harvest, usually in April or May.

The thick, celery-like stalks of this buckwheat-family member are the only edible portion of the plant. There are many varieties of this extremely tart food, most of which fall into two basic types - hothouse and field grown.

DRY GOODS: