Our rhubarb is grown in the gardens of Alba and Langhe, it is harvested at the peak of ripeness.
Of this plant it is used the drum.
The best rhubarb is transformed with the addition of cane sugar with the method called “open sky”.
The processing method is the classic method used since ancient times for the preservation of fruit. Fruit after being carefully washed and clean is simply cooked in a pot with the addition of cane sugar.
We obtain a product that enhances the flavor of the fruit used and the artisan characteristics that only our mothers can match.
For the production of 100 grams of jam they are used 165 grams of fresh rhubarb.
It is very good pairing on freshly baked bread, with Alpine butter. We get a large, healthy breakfast or snack refined!
And it is exceptional when tasted with cheese!
Name of the product: Rhubarb compote
Category: Extra Jam
Net weight: 345 g.
Ingredients: Rhubarb, cane sugar.
Variety: Rhubarb (Rheum species )
Period of harvest: September/October
Way of picking: by hand
The cultivation of rhubarb plant dates back to 2700 years BC. The Greeks made great use for its medicinal virtues.
Rhubarb is a perennial herb cultivated rustic.
The rhizome of this plant, with its characteristic pleasantly bitter taste, has aromatic and medicinal properties: it stimulates the appetite and digestive activity and, at higher doses, exerts a purgative function.
The genus comprises several species which can develop high tufts from less than one meter to about three meters.
The leaves, large in size, are largely gathered in a basal rosette, arranged with alternating phyllotaxis, with long petioles cylindrical and fleshy and variable flap to ovate-stranded to reniform, simple or palmate-lobed. The margin is entire or toothed, more or less wavy.
The flowers are bisexual, grouped in panicles long stalked terminals that can reach a few decimeters in length. The individual flowers have radial symmetry, with perigonium composed of six tepals white or yellowish color. Stamens in number of 6 or 9. Ovary pendent, containing only one ovum.
The fruit is a trigona walnut with extended edges in a wing membranous.
Rhubarb is used both incucina in medicine as an essential ingredient for many medicines since ancient times.
Curiosity: Who wants to give titian-colored reflections, that auburn hair without the use of dyes, can try to soak in white wine some pieces of rhubarb both fresh and dried. After a week of soaking the obtained lotion, filtered, it will pass on the hair after each wash.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit after being thoroughly cleaned and washed are simply cooked in a pot with the addition of a little bit of fructose.