By Blake Jackson
Rhubarb, the tart and tangy plant with red stalks, might be more than just a springtime ingredient for pies. Researchers at Cornell University are looking to turn it into a major player in New York's agriculture scene.
They believe rhubarb's unique flavor profile could be a boon to the state's craft beverage industry, adding complexity and depth to wines, beers, ciders, and spirits. The project aims to develop new rhubarb varieties specifically for these uses.
Rhubarb is currently grown commercially in the Pacific Northwest and Michigan, but enthusiasm for it is high in Europe, where sweet-tart treats are popular. Cornell's team sees potential in New York, pointing to existing demand from pie makers and craft beverage producers.
Challenges include processing the fibrous stalks for juice extraction and identifying the best cultivars for beverages. Since rhubarb is often propagated by dividing existing plants, there's confusion around variety names. The researchers hope to use genetic analysis to differentiate cultivars and understand how flavor is influenced by DNA versus growing conditions.
The project is in its third year, with researchers experimenting with over 50 unique rhubarb varieties. They hope to develop new cultivars with desirable traits like strong color, sweetness, and flavor perfect for beverages. This could not only benefit New York's agricultural industry but also add a new dimension to the state's craft beverage scene.
Photo Credit: cornell-university
Categories: New York, Crops, Education