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BIO (transition) Rhubarb
500 gDelivery to your door
Xtra price:
€2.69
We source locally for the freshest groceries you can trust.
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From our BIO farmer Vinzenz Mayer...
.Only about 16 km from the gates of Vienna, Vinzenz Mayer has been farming rhubarb in conversion to organic farming since 2019, in addition to other special crops. This extremely hardy plant is particularly well suited to organic farming, as its huge leaves naturally suppress weeds. A large proportion of the plants thrive on humus-rich sand, which warms up quickly in spring and promotes early sprouting. It is a great pleasure to observe how quickly and vigorously the plant develops from the underground rhizome.
Rhubarb, a so-called rhizome perennial, develops its leaves on smooth and bare stems up to 60 cm long and 3-5 cm wide. The leaf stalks, the so-called "rhubarb stalks" are used; these are green-stemmed-green-fleshed, red-stemmed-green-fleshed or red-stemmed-red-fleshed. Although botanically a vegetable, rhubarb is eaten exclusively as a dessert.
Origin
The rhubarb plant is said to have been used medicinally in China as long as 4000 to 5000 years ago. But it was not until the 18th century that people learned to use the fleshy leaf stalks, first in England. Today, rhubarb is cultivated in all temperate zones of the world, in Europe mainly in the Netherlands, England and the Federal Republic of Germany. Our produce comes mainly from native outdoor cultivation. The main harvesting period is April to July. Before that, from December to April, the produce comes from the greenhouse, supplemented by deliveries also from the Netherlands and Belgium.
Tipps.
Tips
Rhubarb has a laxative effect. Because of its blood-cleansing and intestinal-regulating effect, it is therefore often used for purifying spring cures. Wrapped in a damp cloth like asparagus, it will keep for several days in the refrigerator.
Preparation
Rhubarb is always eaten cooked. The stalks are washed, freed from the stalk ends and leaf tips and chopped. Rhubarb is suitable for the first fresh, fine compote in spring, desserts, cake and pie topping, rhubarb cold dish and fruit porridge.