Rhubarb – History, Cultivation and Use, 2nd Edition – PRE-ORDER (Out mid-April)

Ready for the season?

Rhubarb porridge, rhubarb juice, rhubarb jam – the taste of spring. Get ready for the season with this small, handy book that contains everything you need to know about this lovely herald of spring.

It wasn't until around 1930 that people here started eating rhubarb. Originally the plant was used solely as a medicinal herb, and its history can be traced back several thousand years.

Today the tart vegetable is widely used around the world, in both savory and sweet kitchens, and there are more than 70 different varieties.

In this little book, Inger Vaaben, owner of the organic herb nursery Nielsen & Nielsen, shares her knowledge about the popular spring herald's history, cultivation and uses.

Carsten Lunding, food architect and author of several books about flavor, contributed recipes and the section on rhubarb flavors.

The book includes many delicious rhubarb recipes for main dishes, desserts, preserves, drinks and sides.

The book is part of our series ”small books with big content”, now available in a new, updated design.

Hardcover, 93 pages. 
Size: 17x12.5 cm 
2nd edition