The Red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (Belgium, France, Germany, Netherlands, Northern Italy, and Northern Spain). It is a deciduous shrub normally growing to 1-1.5 m tall, occasionally 2 m, with five-lobed leaves arranged spirally on the stems.
Redcurrant fruit is slightly more sour than its relative the blackcurrant and is cultivated mainly for jams and cooked dishes, rather than for eating raw.
For example, in Scandinavia, it is often used in fruit soups and summer puddings, and in Germany, it is also used in combination with custard or meringue as a filling for tarts. However, unlike the cranberry, it certainly can be enjoyed in its fresh state and without the addition of sugar.
The white currant is also a cultivar of Ribes rubrum, being merely a less sour and colourless variant of the redcurrant, and not a separate species, though sometimes being named Ribes sativum or Ribes Silvestre, and sold as a different fruit.