Strawberry Rhubarb Cider
Like summertime in a glass, Rochester’s newest creation features this classic fruit duo in hard cider form. We polled our Twitter followers, and they selected this flavor for our early summer cider. Be sure to follow us on Twitter if you want to help pick future cider flavor variations!
Why Strawberry + Rhubarb?
Popping with perfectly balanced flavor, Rochester’s Strawberry Rhubarb cider’ classic combination combines two delicacies in season now. Strawberry rhubarb pie originated in Germany and the United Kingdom, a natural combination of sweet and tart garden produce. We’re a little early for National Strawberry Rhubarb Day on June 9, but that’s OK. Maybe we can designate today National Strawberry Rhubarb Cider Day?
The perennial vegetable Rhubarb grows well in many home gardens. It’s usually harvested around mid-May, ripening through June. Notoriously sour raw, when cooked, rhubarb transforms into a delicate, versatile platform that tends to assimilate the flavors of other ingredients. Generations past used rhubarb to make delicious pies and jams. The leaves are toxic to humans, so cooks only use the stalks, chock full of calcium, magnesium, Vitamin C, Vitamin K and fiber. Native to China it was grown and traded as a medicinal plant.
The only fruit whose seeds grow on the outside, strawberries are technically not a berry. They actually belong to the rose family. While strawberries grow wild, the garden variety was first cultivated by the native people of Chile. Revered throughout history for medicinal and culinary purposes., he eye-pleasing ruby-red fruit can also be found in artwork and literature. The juicy red versatile fruit is one of the most popular in the world with worldwide production topping 9 million tons in 2019.
Like home-grown strawberries, Rochester’s ciders always go fast. Stop by our Parkville or Crossroads taprooms soon to enjoy this sweet, yet fleeting, summertime treat.