Rhubarb - History, Cultivation and Use 2nd edition - PRE-ORDER (Published mid-April)

Ready for the season?

Rhubarb compote, 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 harbinger of spring.

Only around 1930 did people here at home start eating rhubarb. Originally the plant was used exclusively as a medicinal herb, and its history can be traced back several thousand years.

Today the tart vegetable is widely used across much of the world, both in savory and sweet cooking, 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 harbinger’s history, cultivation and uses.

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

The book contains many delicious rhubarb recipes for main dishes, desserts, preserves, drinks and accompaniments.

The book is part of our series "small books with big content", which now comes in a new and updated design.

Hardcover, 93 pages. 
Size: 17 x 12.5 cm 
2nd edition