Ingredient story
Rhubarb
Growers on Samsø, Denmark
Rhubarb is one of the most Danish ingredients we work with — tart, fresh and full of season. Ours comes from growers on Samsø, where the island's mild climate gives stalks with a very special balance between tartness and sweetness.
The island's microclimate
Samsø lies sheltered in the middle of the Kattegat, which gives a long, mild growing season. The rhubarb has time to ripen without turning woody, and the acidity becomes clean rather than sharp. We collect it in the short window when the stalks are at their best — and then we work quickly.
From field to freezer in a few days
Fresh rhubarb loses character hour by hour after harvest. That is why we process it as close to the harvest as possible, while the colour is still deep and the flavour alive. It is the kind of logistics you can only keep up when you make ice cream in small batches.
In brief
- Origin
- Samsø, Denmark
- Season
- Late spring / early summer
- Profile
- Tart, fresh, clean
