Speciality vegetables
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Rhubarb
Tangy stems with pink tinges, for desserts and sweet-and-sour sauces.
Rhubarb comes as long, fleshy stalks, green to red. Only the stalks are eaten; their very tangy flavour pairs with sugar and red berries. It is cooked into compote, tart, crumble or jam, and also accompanies oily fish and foie gras in a sweet-and-sour version.
- Origins
France, Germany- Availability
- All year round
- Flavour
- Very tangy, fresh, vegetal
In the kitchen
- In a strawberry tart or crumble
- As a compote with foie gras
- Poached in syrup with mackerel
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| All origins | ||||||||||||
| France | ||||||||||||
| Germany |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Loose 6 kgFrance, Germany
Morocco
Italy