Craft beverage producers in New York are increasingly looking for ways to enhance the value of their products, and a new study by researchers at Cornell University suggests that rhubarb could be the answer. Professor Christine Smart from the School of Integrative Plant Science is leading a team in developing rhubarb cultivars with different flavors and colors, working closely with Chris Gerling at Cornell’s Craft Beverage Institute to test out various rhubarb varieties that could be used in craft beverages.
The project, now in its third year, has already seen over 50 different rhubarb genotypes planted at the AgriTech Campus in Geneva. This season marks the first harvest of rhubarb stalks for the team. The team’s objectives are to identify cultivars suitable for craft beverages, establish a commercially viable supply, and disseminate more information to growers. Despite some challenges in processing the crop for juice extraction, Smart and her team are optimistic about the potential demand for rhubarb among New York’s craft beverage makers.
The appeal of rhubarb lies in its unique flavor and versatility as an early crop popular among growers. Several craft beverage producers in the area have already begun experimenting with incorporating rhubarb into their products, including Star Cider, Montezuma Winery, and Embark Craft Ciderworks. As the project progresses, the team hopes to address these challenges and contribute to the growth of rhubarb as a valuable resource for the craft beverage industry in New York.