In 1947, the USDA reclassified rhubarb as a fruit to benefit from lower tariffs, despite it being a vegetable consumed for its leaf stalks. This early spring vegetable, utilized in Passover and Easter desserts, has a short season. Cornell AgriTech, led by Christine Smart, is exploring rhubarb's potential in New York State, aiming to develop cultivars with diverse flavors and colors for craft beverages. Collaborating with Chris Gerling at Cornell's Craft Beverage Institute, the initiative could enhance the state's wines, beers, distilled spirits, and hard ciders.
The project, now in its third year, has planted over 50 unique rhubarb genotypes from the USDA germplasm repository and 100 plants each of four cultivars in raised beds. This marks the first year the stalks are harvested. The research focuses on advancing rhubarb production in the Northeast and identifying cultivars suitable for craft beverages.
While most commercial rhubarb in the U.S. is grown in Washington, Oregon, and Michigan, there is interest in New York, with companies like Star Cider and Montezuma Winery experimenting with rhubarb flavors. Chris Gerling notes rhubarb's potential for adding complexity to beverages, despite challenges in processing due to its fibrous nature.
The team is also addressing the issue of cultivar identification, as the naming of different types has been inconsistent. A Scandinavian citizen science project indicated that many backyard rhubarbs, despite having different names, were the same cultivar.
Source: news.cornell.edu