Researchers at Cornell University are exploring the potential of rhubarb to enhance New York’s craft beverage industry. The team, led by Professor Christine Smart from the School of Integrative Plant Science, is working on developing rhubarb cultivars with various flavors and colors. They are collaborating with Chris Gerling at Cornell’s Craft Beverage Institute to test different varieties for potential use in craft beverages.
According to Smart, growers, chefs, and craft beverage producers are all seeking a crop that can add value to their products. For growers, rhubarb is an early and popular crop. Chefs see it as a versatile ingredient that can add a unique twist to craft beverages. The project is now in its third year, with over 50 unique rhubarb genotypes planted, including four different cultivars – Crimson Red, Canada Red, MacDonald, and Victoria.
The goal of the research team is to advance rhubarb production in the Northeast region. They aim to identify cultivars suitable for craft beverages, develop their own breeding lines, establish a commercially viable supply, and provide growers with more information about rhubarb. Despite some challenges in processing the juice, Smart and her team are confident that there is demand for rhubarb among New York’s craft beverage makers.
Examples of local producers like Star Cider, Montezuma Winery, and Embark Craft Ciderworks who have experimented with using rhubarb in their drinks support this notion. The team believes that with the right cultivars and processing methods, rhubarb could become a valuable addition to the state’s craft beverage industry.
In conclusion, researchers at Cornell University are working tirelessly to explore the potential of rhubarb in New York’s craft beverage industry. With their expertise in plant science and collaboration with experts in the field of craft beverages production
