Cornell researchers bet that rhubarb is the next ‘big thing’ in craft beverages

GENEVA, N.Y. (WSYR-TV) — New York, watch out, rhubarb may just take the state by storm.

Cornell University researchers feel that “rhubarb could be New York state’s next big thing.”

Christine Smart, a professor in the School of Integrative Plant Science, and her team, alongside Chris Gerling at Cornell’s Craft Beverage Institute, are hopeful that they’ll develop rhubarb cultivars with many different flavors and colors.

The duo are pairing up to trial different varieties in craft beverages.

“A little sour, a little sweet, a tiny bit vegetal: It could be a significant boon to the state’s wines, beers, distilled spirits and hard ciders,” said Cornell University.

With over 50 unique rhubarb genotypes already planted, the project is now in its third year.

According to the university, they have 100 plants each of four different cultivars:

• Crimson Red
• Canada Red
• MacDonald
• Victoria

These cultivars spread down 300-foot rows of raised beds at the AgriTech campus located in Geneva.

As for the stalks, this is the first year they can be harvested for use.

“In talking with growers, chefs and craft beverage producers, they are all looking for a crop that adds value to their products. For growers, it’s an early crop that is quite popular; for chefs, it’s a great ingredient and can add a unique angle to craft beverages,” said Smart.

According to Libby Indermaur, a doctoral student in Smart’s lab, the goal for Smart and her team is to grow and advance rhubarb production within the Northeast.

“Our main goals are to identify cultivars or develop our own breeding lines that would be good for craft beverages, to have our own supply that is commercially viable, and to provide more information about rhubarb to growers,” she said.

Cornell asks: “But are there growers, food producers or craft beverage makers in New York champing at the bit for more rhubarb?”

Smart and her team believe so.

“…pointing to a large pie producer in the state that sources its rhubarb from Poland because supplies are meager closer by, and to New York craft beverage producers like Star Cider in Canandaigua, Montezuma Winery in Seneca Falls and Embark Craft Ciderworks in Williamson that have dabbled in rhubarb-inflected options,” said Cornell.

But there are still some challenges. Rhubarb is fibrous and can be tough on juicers. Experts recommend freezing it first, then thawing it and putting it through an accordion-like benchtop juice. It’s one often used for apple cider!

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