All rhubarbs taste marvelous, but when it comes to outer beauty, there are differences. Huge differences.

There are the elegant ones, that have beautiful pink or red stalks and make gorgeous looking pastries, chic pale pink drinks and intense coloured jam. You know, the ones that tend to end up on the pages of food magazines.

And then there are the clumsy country cousins, that have raw-looking green stalks and make most baked or cooked things not-so-pretty.

In my garden, we have the ugly ducklings growing. But on the co-op field, we definitely have some beauties.


200g soft butter
1,5 dl sugar
1 egg
4 dl wheat flour
1 tsp baking powder

200g sour cream
1 egg
1 dl sugar
6 dl rhubarb stalks cut into pieces
  1. Cream the soft butter with sugar.
  2. Add the egg and mix thoroughly.
  3. Mix the dry ingredients together and add to the butter mixture.
  4. Divide the batter evenly on bottom and sides of a pie form.
  5. Mix sour cream together with egg and sugar.
  6. Put half of the rhubarbs on the bottom, pour over the sour cream mixture and then add the rest of the rhubarbs.
  7. Bake ca. 30 minutes in 200°C.

No matter the looks, to me this pie tastes the best after having spent the night in fridge.

Aino disagrees strongly.



I’m the kind of a person who successfully kills every green thing in the house. Once I bought some really nice succulent plants, because someone suggested that those are unbeatable when it comes to forgetting to water them. After some months they were dead.

And as I just wrote about the rhubarbs, it's my husband taking care of my herbs and vegetables out there, in the tiny garden of ours.

Now, however, I’ve become a farmer. Again I’m not the one anyone trusts to give responsibility of a living plant, but I’m kind of an estate owner. I was offered to become a member of Herttoniemi Food Co-operative, that runs an Urban Co-operative Farm. The idea is that participants each get an area of a farm, the size of a normal allotment, but with a professional grower looking after it.

Each member (household) pays an annual fee (this year 450€) plus a joining fee, and the harvest from the field will be distributed weekly amongst members, throughout the harvest season. Vegetables are transported into the city, where members can pick up their shares from one of the four different distribution locations.

This year the co-op is taking new members for 2015 season. The first harvest is just around the corner, so be quick to check the registration form here

The biodynamic field is situated in Korso, about 30 km outside Helsinki. On ca. 3 hectares there are 40 different vegetables and herbs growing. Corn, fava bean, kale, potato, spinach, mangold, leek, broccoli, turnip, swede, parsnip, fennel, dill. Just to name a few.

All co-op members are of course more than welcome to volunteer to work in the field, anytime they wish. 10 hours of work per membership is required. However, you can also buy yourself out.

Thank god, otherwise there might be many dead carrots after my shift.

Read more (in Finnish) about Herttoniemi Food Co-op here.

In co-operation with Herttoniemi Food Co-operative



We have a tiny little garden in our backyard and I also have a personal gardener, my husband. Last year he had a free spot and asked me what I'd like to see there grow. I knew my answer right away. Rhubarb. Simply the best.

I was watching the tiny greens pop up from the ground and watched the stalks grow. When I was about to start making a pie crust for the first ever rhubarb pie from my own garden, the personal gardener just went "No no no. You cant harvest rhubarb during the first growing season. Need to wait until next year." The greatest hoax on Earth.

But like every year, after summer the autumn went by, winter gladly too and suddenly spring arrived again and my rhubarbs started to push their way up into the air, and to my arms.

The first harvest transformed into juice and jam, next one will be the freaking pie, finally.


500g rhubarb (ca. 1 l)
20g ginger
3 tbsp lime juice
1 lime peel
200g cane sugar
1,5 l water
  1. Cut rhubarb stalks in smaller pieces. Peel and cut ginger in chunks.
  2. Mix all ingredients together except the water.
  3. Bring water to boil and then pour it over the rhubarb sugar mix.
  4. Mix until sugar dissolves, cover and leave in room temperature overnight.
  5. Strain the juice and bottle it. Store in fridge.

And since food loss is not our thang, I quickly cooked a jar of rhubarb ginger jam of the strained leftovers.


Strained rhubarb leftovers
0,75 dl sugar

  1. Remove the ginger chunks and put the soft rhubarb leftovers in a saucepan.
  2. Add sugar and cook for ca. 10 minutes, until it thickens.
  3. Pour the jam into a sterilized jar, close the lid and cool down.