[5][6] Ribes rubrum is a deciduous shrub normally growing to 1–1.5 metres (3+1⁄2–5 feet) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems.

[8] Twenty-five individual polyphenols and other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.

The following have gained the Royal Horticultural Society's Award of Garden Merit:[12] In a 100-gram (3+1⁄2-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) of food energy and are a rich source of vitamin C, providing 49% of the Daily Value (DV, table).

Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.

In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.

[19] In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants.

In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle.