Rhubarb is often mistaken for a fruit, but it is actually a vegetable, more precisely a garden plant. For a long time, rhubarb was used mainly for medicinal purposes before finally being appreciated for its culinary qualities. Only the stalks are edible. Several varieties of rhubarb exist.
In the Vully region, where it holds economic significance, the "red and green" variety is the most common. From a culinary standpoint, rhubarb is especially popular in desserts, such as tarts, crumbles, or purees. It is also widely used in jams, often paired with strawberries for a perfect balance of flavors.
Today, rhubarb enjoys greater popularity than in previous years, with demand having significantly increased.
Associated producers
Estavayer-le-Lac Region
Fribourg
