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Rhubarb is an absolute niche product in agriculture, but is becoming increasingly popular. The area used to grow rhubarb in Lower Saxony is now twice as large as it was ten years ago. Different varieties for different needs In Wendland, Christoph Schäfer grows rhubarb for processing into juice. For this he needs the largest, thickest stalks possible. The stalks of the Goliath variety grow up to 1.20 meters long. A whole team is busy harvesting. Vegetable farmer Nils Weiß grows rhubarb in the Winsener Marsch. But completely differently to his colleague Christoph Schäfer, because Nils' rhubarb is intended for end customers, so it should be as tender and red as possible. That's why he also grows special varieties that are perfectly suited to this: Holsteiner Blut and Frambozen Rood. In Oliver Schmidt's delicatessen factory in Bremen, jam is made from strawberries and rhubarb. In large vats, the fresh fruit is turned into a delicious fruit spread using a gentle process. Matthias Schuh is the gardener at the open-air museum at Kiekeberg. Rhubarb has a long history in the north, and it is kept alive here. Matthias Schuh knows it better than almost anyone else. ______________________________________ The farm stories on ndr.de https://www.ndr.de/fernsehen/sendunge... The North Reportage https://www.ndr.de/dienordreportage _________________________________________________ Our guidelines for comments: https://www.ndr.de/service/technische...