We recently visited the farm where we source the rhubarb used in our blends Yamilé and Sherbet Daydream.

The organic farm is run by Danish grower Michael Balle, who has worked with rhubarb for nearly three decades. It would be an understatement to say we are proud to work with his produce.

Michael's approach is practical, patient, and rooted in a close understanding of the crop. When we asked what makes his rhubarb special, his answer was simple: the variety.

The rhubarb we use is Svendborg Vinrabarber, an old Danish variety originating from Funen, Denmark's third-largest island. It thrives in the cooler conditions of northern Europe, developing bright acidity without becoming overly sharp. In our blends, it brings a crisp, juicy character with freshness and structure.

The work begins long before harvest. New plants are placed in the field by hand, one by one. A hole is dug, the plant is set in place, the soil is pressed back around it, and the ground is stepped down twice. In one field alone, this process was repeated 27,000 times.

After planting, the rhubarb is left untouched for almost three years before the first harvest. During that time, the plants establish themselves and build energy. Once mature, they can produce for around nine good years.

The farm does not force a second harvest. While some growers harvest rhubarb twice in a season, Michael found that doing so weakened the plants the following year. For him, a single harvest allows the plant's energy to remain focused, and he believes you can taste the difference.

The farm is organic, and the rhubarb is part of a wider ecosystem. Michael keeps chickens, whose manure is returned to the fields, while rhubarb leaves are composted back into the soil. As he puts it, everything goes together.

Much of the work is decided day by day. The team starts each morning with a new plan because weather changes quickly and forecasts are never exact. Some tasks need to happen before rain arrives, while others depend on the condition of the soil or the plants. It is farming guided by observation rather than a fixed schedule.

That attention continues after harvest. The rhubarb is cold-pressed without heating, freezing, or enzymes. The goal is to preserve the ingredient as directly as possible.

Visiting the farm was a reminder that an ingredient is never just an ingredient. Behind the flavour, acidity, colour, and texture of this rhubarb are a field, a variety, a climate, and a way of working that values patience over shortcuts.

You can taste Michael's Svendborg Vinrabarber in both Yamilé and Sherbet Daydream.