van Nahmen Frambozen Rhubarb Nectar. Rhubarb nectar from red-stalked varieties – pale pink, fruity, with a tangy acidity.

van Nahmen Frambozen Rhubarb Nectar is a single-variety fruit nectar made from the red-stalked rhubarb varieties The Sutton and Frambozen, pressed in Hamminkeln in the Lower Rhine region. Rhubarb juice, water, and sugar, minimum fruit content 70%, 0.75 l.

Frambozen Rhubarb Nectar from van Nahmen sounds like raspberry ("Frambozen" is Dutch for raspberry), but there is only rhubarb in the bottle. Frambozen is the name of a rhubarb variety, and together with The Sutton, it forms the basis of this nectar. A nectar is a fruit juice that is blended with water and sugar. This is necessary for rhubarb, as its juice would be far too sour for most people on its own. How much fruit ends up in the glass depends on the acidity. These two red-stalked varieties are naturally mild and delicately aromatic. This allows van Nahmen to work with a minimum fruit content of 70%, which is significantly higher than, for example, their blackcurrant nectar, which contains 33%.

Taste

The color already reveals the varieties: The nectar shimmers in a pale pink because the red stalks provide the coloring. On the nose, it is fresh, fruity, and aromatic.

On the palate, a tangy acidity takes center stage, which is tamed by the sugar but not hidden. It lingers on the palate and leaves you wanting the next sip. The producer describes the taste as fruity and delicately acidic, with a fine and mild aroma. This makes it more reminiscent of early summer rhubarb compote than sweet lemonade. Anyone who generally avoids sour flavors will find it too fresh on its own and is better off mixing it with water.

Usage

It is best served at 10 to 12 °C. On its own, it makes for a refreshing glass on warm days. As a spritzer, mixed half-and-half with sparkling water, it becomes the thirst-quencher explicitly recommended by the producer.

According to the producer, the nectar pairs well with saltwater fish, shellfish, salads, and appetizers. The tasting notes list a colorful variety: sushi and sashimi, tempura and teriyaki, but also pizza and pasta. This makes sense, as the acidity of the rhubarb acts like a splash of lemon, keeping fatty or salty dishes feeling fresh. Think of fried shrimp with garlic, a rocket salad with Parmesan, or a pizza with tomatoes and anchovies.

Once opened, the producer states that the nectar will keep for five days if refrigerated.

Our tip: For a Rhubarb Secco, the producer suggests mixing 60% nectar with 40% sparkling wine or Prosecco. Served in a champagne flute, it makes a pale pink aperitif for a summer evening.

Origin

The rhubarb comes primarily from the Cologne-Bonn Lowlands and the Lower Rhine. Van Nahmen sources it from partner farmers with whom, according to the press house, they have been working for a long time. According to the producer, the rhubarb is harvested fully ripe. Together with the mild varieties, this forms the foundation for the high fruit content. Short transport routes and personally known suppliers are part of the van Nahmen philosophy.

The press house has been located in Hamminkeln, between Bocholt and Wesel, since 1917. It was founded as an apple butter factory, and juice production was added under Wilhelm van Nahmen starting in 1930. Today, Dr. Peter van Nahmen runs the family business in the fourth generation with his wife, Sabine. Like blackcurrant, apricot, and peach, rhubarb is among the fruits that reach the shelves as nectar.

For whom

For anyone who loves rhubarb and wants to enjoy it in their glass outside of the short season. For families looking for a fruity spritzer for the dinner table. And for those who want the perfect glass to accompany rhubarb cake. For hosts who want to offer something fresh alongside sushi or fish. The Blackcurrant Nectar offers a darker and berry-forward experience. All nectars and juices can be found at van Nahmen.

This rhubarb nectar is not suitable for those looking for a very sweet, mild juice – its acidity is part of its character.

Red-stalked rhubarb from partner farmers, pressed in Hamminkeln – the pale pink rhubarb nectar for spritzers, sushi, and summer evenings.