While the exact origin of Rhubarb is unknown, its first documented use stretches back to the second century BC when it was used as part of Chinese oral tradition to treat a variety of maladies. Its perceived medicinal properties meant that its use soon spread, proliferating along the Silk Road and into Greco-Roman Europe.
The use of rhubarb as food is a relatively recent development, with its usage growing at the same time affordable sugar became more widely available. Commonly, it is stewed with sugar for use in pies, desserts and jams, or alcoholic drinks such as fruit wines, meads and non-alcoholic Kompot.
Mathieu Teisseire Rhubarb Syrup expertly captures the fresh, fruity and tart notes of this culinary classic. With its vivid colour, floral aroma and sweet, zesty flavour, it brings a vibrant note to sodas, lemonades, teas, cocktails, mocktails and wines alike.