Rhubarb – History, Cultivation and Uses, 2nd Edition – PRE-ORDER (Due late 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.

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

Today this tart vegetable is widely used around the world, both in savoury and sweet dishes, 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 flavours.

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

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

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