Rhubarb has a special place in Norwegian gardens and culture for a few key reasons, largely tied to its hardy nature and the country’s climate.
- A Sign of Spring: Rhubarb is one of the first plants to emerge in the spring, often when the ground is still cool. For many Norwegians, the sight of its red and green shoots is a cherished sign that the warmer season has finally arrived after a long, cold winter. This makes it a symbol of renewal and fresh starts.
- Extremely Hardy and Low-Maintenance: Rhubarb is a very robust perennial plant. Once established, it comes back year after year with minimal effort, making it ideal for the unpredictable Norwegian climate. It can withstand frost and cold, and its large leaves help it compete with weeds, reducing the need for constant weeding.
- Versatile in the Kitchen: Traditionally, rhubarb is used in a variety of Norwegian dishes. Since it’s one of the first harvests of the year, it’s often used to make compotes, pies, jams, and juices. Its tart flavor is a perfect complement to sugar, and it’s a popular ingredient for desserts and beverages enjoyed throughout the summer. The use of rhubarb in cooking is a long-standing tradition.
- A “Vegetable” used as a “Fruit”: While botanically a vegetable, rhubarb is almost always used in sweet dishes, similar to a fruit. This makes it a unique and valuable crop, especially in a climate where many fruits take a long time to ripen.
In short, planting rhubarb in Norway isn’t just about growing a vegetable; it’s about celebrating the arrival of spring, enjoying a reliable and low-maintenance plant, and participating in a long-standing culinary tradition.