Rhubarb forest fusion with nettle-lingonberry
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Created through a cross-cultural flavor collaboration with @cookingpeter52.
A simple ingredient transformed into something truly unique. This rhubarb creation was inspired by Japanese umeboshi traditions and developed together with a Swiss chef, who discovered a beautiful flavor combination using Natural Nordic ingredients.
The natural tartness of rhubarb meets the tangy berry notes of lingonberry and the green freshness of nettle — creating a balanced, vibrant purée that works beautifully with e.g. savory dishes.
Recipe: @cookingpeter52
Photo: Natural Nordic
Ingredients
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fresh rhubarb
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salt
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Natural Nordic nettle–lingonberry powder
Directions
Wash and chop the rhubarb into 2 cm pieces.
Place the rhubarb in a saucepan with salt. Let stay for 30 minutes.
Cook gently until the rhubarb becomes completely soft and starts to break apart easily.
Blend the cooked rhubarb with a hand blender until smooth and creamy.
Add Natural Nordic nettle–lingonberry powder and mix until evenly combined. (The amount of powder can be adjusted according to taste — start with a small amount and add more for a deeper berry-herb flavor.)
Taste and adjust the flavor according to your preference.
Recipe Note
Serving ideas
Enjoy this Nordic rhubarb purée:
with pancakes or fresh bread
as a unique companion for cheese
as a fresh element in savory dishes
A taste of collaboration
This recipe is a reminder that flavors have no borders. Inspired by Japanese umeboshi, created with Swiss culinary creativity, and finished with ingredients from Finnish nature — bringing together traditions, cultures, and the wild Nordic taste.