5,000 years ago, rhubarb was used for medicinal purposes by the Chinese. It is thanks to the English that it made its appearance in the kitchen a few centuries later.
Harvested in the spring, rhubarb is the favorite plant of pastry chefs who combine it with sugar and strawberries to balance its intense acidity. It is also possible to make syrup, liqueur or wine from rhubarb.
Harvested in the spring, rhubarb is the favorite plant of pastry chefs who combine it with sugar and strawberries to balance its intense acidity. It is also possible to make syrup, liqueur or wine from rhubarb.
Giffard Rhubarb liqueur brings the stewed taste of rhubarb to your preparations.
Liqueur made from the infusion of green and red rhubarb chunks.
Degree : 20%
Country of Origin : France
Slightly opaque brick red color.
Intense aroma, typical of rhubarb.
A stewed note that prevails over the astringent characteristic of the fruit, making the liqueur both lively and sweet.
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