by Nicolas Houchet
*within the quantification limits detailed in the Les vergers Boiron specifications.
Nouveauté
List of selected origins : Pologne, France
Sales unit : 6 x 1 kg tray
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840 x 1 kg)
Brix : 4° +/- 2°B
The red rhubarb puree from Les vergers Boiron is made from the Framboza Red variety, also known as malinowa in Polish, a name that means “raspberry” in reference to the pinkish hue of its stems. This variety of rhubarb is distinguished by its intense red color and naturally sweet notes, which are much sweeter than those of green varieties.
Grown mainly in open fields in the Warsaw region of Poland, the Framboza Red variety benefits from ideal agricultural conditions. The soil is deep, fertile and well irrigated thanks to regular rainfall, providing a highly suitable environment for this robust plant. Capable of yielding crops for 10 to 15 years, rhubarb cultivation requires no chemical treatment, as the plant regrows naturally each year.
Harvested between May and August, only the edible stalks are picked, carefully washed, cut, and quickly frozen on site to preserve their freshness and texture. To ensure a high-quality red rhubarb puree, each batch is rigorously sorted according to color intensity — an essential step in guaranteeing product consistency and quality.
A puree with a unique flavor profile: naturally sweet and subtly tart
Its smooth, low-fiber, perfectly balanced texture showcases the rich flavor of rhubarb, with just the right balance of tartness.
Our framboza Red rhubarb puree has a distinctive deep pink color and authentic texture that’s both thick and slightly fibrous, faithfully reflecting the natural characteristics of rhubarb.
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree without added sugar Red rhubarb
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.