Rhubarb soap

As soon as I started to chop the Rhubarb root I knew that it would give colour to soap.  That strong yellow colour is even stronger that that of Rumex so there was no doubt in my mind.  And chances were that it would produce a pink, like the Rumex does.  So I chopped some root and poured olive oil over it and let it sit for a week or two.

Since I had all this Rhubarb infused water also left over from dyeing I decided to use that also for the lye.  so this is a double coloured soap.  The Rhubarb is in the water phase and in the oil phase.  And it produced a lovely pink that is still deciding whether to go to the blue or yellow end of the spectrum.

I made a recipe based on what ingredients I have right now, but it turned out to be remarkably like the Sorrel shampoo bar that I made some time ago.  It will probably be a great shampoo bar although I hadn't really thought specifically about making it that.  At least I look forward to take it to the gym.

Rhubarb soap

Olive oil 47%           280g / 10oz (out of this 40g was Rhubarb root infused)
Coconut oil 25%     150g / 5.3oz
Rapeseed oil 17%     100g / 3.5oz
Cocoa butter 8%       50g / 1.8oz
Castor oil 3%             20g / 0.7oz

Water 33%              200g / 7oz (this was water that I had simmered root pieces in for about an hour)
Lye   83g / 2.9 oz

When I stirred the lye into the soap, the whole thing turned this magical blue pink colour that I recognize so well.  The colour then turned a more tomato red as the ph dropped.  I didn't wrap my soap in a blanket to insulate, I never do (maybe I need to try that) so it gelled in the middle.  I kind of like that, but some people prefer to see the soap a solid colour throughout.  The gelled soap is darker than the ungelled.  The soap is still curing, but it is very soft.  I used Geranium, lavender and a touch of lemongrass in the absence of a natural Rhurbarb fragrance. Although I wonder: Does Rhubarb have a smell?  I don't really think so, it's more of a taste isn't it?

I couldn't resist taking the photo outside with my apple tree blossoms.  I bought the tree almost ten years ago and I knew it had pink flowers, but I've never really seen them properly until now.  The spring has been so cold that the caterpillars haven't  gotten to the flowers and now the tree is just covered in these sweet scented beautiful flowers.  Oh, I love it.  Finally something good came from this cold weather.

As I was snapping the photo balancing the soaps on this pressed glass dish (in the shape of an apple) that I bought because it was a neat retro looking yellow (turned out to be dirt), one of the soaps fell to the ground and got dirt on it (the bottom one) I wiped it as best I could and continued to try to get the apple blossoms into a good position and then of course another soap fell and I could hear the plop! of it diving into the goldfish pond.  The fish have been pouting for a few days because my husband put some cleaning stuff in the pond (quite harmless) but they didn't like it one bit and have protested by going on a hunger strike.  They are now in an even more of a huff, poor darlings, but at least they are clean!
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How to drink Rhubarb

Rhubarb is great to drink.  The tartness of it makes a refreshing taste for summer heat in combination with a touch of sugar og honey for sweetening, lemon juice and even a touch of Ginger for a more spicy version.  I find that it is really easy to just trow it in a pot and improvise, but here are a few recipes that I am going to give in my talk about Rhubarb.

I have posted this recipe before, but it is the only one that I've posted without having made it myself. My excuse is that I wanted to try it, but it takes a long time to be ready so I thought I'd post it so that I didn't loose the recipe. Unfortunately I can't remember where I got it from. But here is is, a little boozy treat for those who like that sort of thing. I have to say that the taste of this isn't really all that much Rhubarb, but rather a sweet something that I can't put my hand on. But it still might make an interesting gift.

Rhubarb liquor
This recipe is for about 6 dl. and takes about 4 weeks to do.

5 dl / 2 cups Rhubarb pieces
4 dl / 1 3/4 cup vodka
1 vanilla pod
1,5 -2 dl (3/4 cup more or less) simple syrup

Put the Rhubarb into a jar. Pour the vodka into the jar, put a lid on and shake for a few minutes.
Let this stand for about 2 weeks and shake every now and again. Add the vanilla pod.
After about 4 week you sieve the booze, add the simple syrup and stir well. Taste and add more syrup as you like.  Let this stand for about a month to let the flavours mellow.

I didn't find that it mellows that much, but I did let a piece of vanilla pod stay in the bottle and I think I probably shouldn't have.  There might just be a tad too much vanilla taste.

Rhubarb syrup is great to make because it can be made into drinks and to make pink lemonade.  I like this recipe which I got at Miss Print blog.  The syrup can also be used in cocktails if one wants to.  The recipe for syrup is something like this:

1 cup rhubarb (washed and dried) cut into 1/2 inch pieces
1 1/4 cups water
1 cup sugar

Put all ingredients into a saucepan and stir. Bring mixture to a boil, stirring occasionally.
Once mixture has boiled, turn down the heat and simmer for 20-25 minutes until the rhubarb is soft and the red colour has bled in.  Sieve the mixture and pour into a bottle and let it cool.  This should keep for a few weeks in the fridge.

The recipe can be tweaked a bit.  I like to add some lemon juice and occationally a piece of ginger to make it slightly more interesting.  Use as sauce on ice cream, as a drink concentrate and mix with still or sparkling water.  Pour into lemonade to make it pink.  Or slosh some vodka into it to make a boozy drink.

I am now in the process of making a third recipe.  The name is lovely, so I had to try it: Rhubarb champagne and I found it on an Australian site: Just like my nan made

Rhubarb champagne

2lb rhubarb
1 sliced lemon
8 pints of cold water
1 lb sugar
1 dessert spoon of vinegar

Wash rhubarb and cut up roughly, add sugar, finely sliced lemon, vinegar & water.  Let stand for 24 hours, stirring occasionally to dissolve the sugar.  Sieve and pour into plastic bottle and close them.  Used soft drinks bottles are ideal.  Let stand for a few days.  This will start to ferment and becomes alchoholic after 2 weeks.  Before that it is a fizzy sweet drink, probably a bit like my Ginger ale.

This needs to be put in the fridge to stop fermentation.  Do that when you like the taste.

I can't wait to try this one, it sounds really interesting and I'll be sure to add my verdict to this post.
But on to other things Rhubarb...

UPDATE:  I really like the "champagne".  It tastes quite sophisticated and unlike any other rhubarb drink I've tasted.  The name isn't that far off.
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Everything Rhubarb and some Chocolate too.

I love Rhubarb.  I love the colour and I love the taste.  When I was little we used to pick slender stalks and dip them in the sugar bowl and eat them like candy.  My mom also used to make rhubarb compot which we ate hot with cold milk as desert.  And it seems that the only jam that was ever available back then was Rhubarb jam, the only Rhubarb thing that I don't really like.  I've made it a bit of a hobby to find unusual recipes with Rhubarb and I've posted some here like the delicious Rhubarb soup and the fantastic Rhubarb ice cream.

I got a phone call the other day from a woman I've never met and she asked me to participate in the Day of the Rhubarb which is being held in a kind of Folk museum in the City.  Apparently she got my name from the Gardening Society as someone who is an expert on using Rhubarb.  Oh!  Ok!  I can be that!

So I've been up to my eyeballs in Rhubarb ever since that phone call, wiping the dust off my various Rhubarb recipes and looking for new ones, making stuff from the recipes to snap photos and even creating one, this Rhubarb and Chocolate chip muffins.  Well, at least adjusting a recipe to fit me needs.  In my 20 minute talk I want to show how incredibly versatile Rhubarb is and give people recipes for every part of the plant.

I didn't have a photo of my Rhubarb syrup, so I made some so that I could snap a picture.  When making syrup, there is always the problem of what to do with the mash that is left from sieving.  This time I adjusted a muffin recipe and came up with this:

Rhubarb and Chocolate Muffins.

1 3/4 cups all-purpose flour

1/2 cup rolled oats

2 tsps baking powder

1/4 tsp salt 

3/4 cup granulated sugar, plus more for sprinkling

1/2 cup melted butter 

1/2 cup rhubarb mash plus almost the same amount to put on top

1/4 cup milk

3 eggs 

1 tbsp vanilla extract

1 cup dark chocolate chips

Start by turning the oven on to 200C / 400F and line some muffin forms.  This recipe is perfect for 12 muffins. 

Mix the sugar, melted butter, rhubarb mash, milk, eggs, and vanilla extract until smooth.  Combine the dry ingredients; flour, baking powder and stir it into the wet mix.  Don't over mix this, a few lumps are fine.  Add the chocolate chips.
Fill the muffin form and put a small dollop of rhubarb mash on top and a chocolate chip.  Sprinkle with some sugar.  Bake for about 20-30 minutes, check with a toothpick.

They were really nice and I was very happy that I didn't have to throw away food.  Although I could have put it on the compost heap, but this is so much better.

The speaking thing is on June 30th and I have reserved the rest of the month to everything Rhubarb.  Dyeing yarn and hair, insect poison, and, yes!  There is Rhubarb soap.  Might be two different ones.  And it's all coming soon to a ...
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Liquid gold - Dandelion honey

Those dandelions are everywhere and I've had a nagging thought that last year I wanted to make something from them, but was too late to collect the flowers.  And couldn't remember what it was.  That happens to me a lot and it's got nothing to do with age.  It's just the way I am.  Feeling rather frustrated that I hadn't written anything down, I kept scouting for the best places to pick the flowers and pray for some sun so that I could pick them fully open.  The weather this spring has been really dismal, but things are looking up.  We saw double digits yesterday - 13C.  This is what I've been reduced to. By now I'm grateful if the temperature climbs above 10C (that's about 50F) and ecstatic if the sun peeps from behind a cloud.

Then it came to me.  Dandelion honey!  I read about it somewhere (didn't write it down) and I knew that I had to try that.  It just sounded so jummy to me.  The only trouble was that I imagined that it would require so many flowers that it would take forever to collect them.  But when I was collecting the flowers to make a dye from them the other day I knew that it takes no time at all.  And it's pleasurable, too.

I had to look for a recipe again, since I hadn't written anything down.  Always write things down.  I know this.  But I still don't!  Thankfully, I found this really good recipe with step by step photos on a German blog: Heilkraeuter.  The recipe is very easy, but it takes some time to make mostly because it needs to simmer for a long while.

Dandelion honey

3 handfuls of Dandelion flowers
1 liter water / That's just over a quart
1 kilo sugar / 35 oz sugar
Juice and rind of 1 lemon (the original recipe give 1/2, but I like lemons so I used it all)

Wash the flowers quickly and gently in cold water.  Pour the water over the flowers and let it stand for about 2 hours (or longer, it's no biggie).  Bring to boil and then turn of the heat and let cool slowly overnight.
Sieve the flowers from the water and discard (or even better, put on the compost heap).  In a saucepan, pour the sugar into the flower water and bring to the boil.  Lower the heat to a simmer and simmer until it reaches a syrup stage (110 C / 230 F).  This took me 3 hours, but the time may vary depending on the temperature.  Pour into sterilized jars.
Use the syrup as you would use honey.

I made another batch that I heated a little less, maybe slightly over 100C / 210F, to make a more runny honey.  The first one can be used as a spread on bread, the second is better for my yoghurt.

It tastes remarkably like honey, sweet and flowery with a hint of lemon.  And it's vegan.

This German recipe uses the flowers whole, with the green sepals.  I have seen some recipes that say you should only use the yellow petals and therefore you need to spend a lot of time pulling away all the green stuff, because it is bitter.  This isn't true.  I tasted it and I have also tasted both batches that I made and they are very far from bitter.  The sepals taste nothing like the leaves.  So I wouldn't recommend that anyone wastes time on that.  But have a go at making the honey, it's really good.
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Dandelion dye

Dandelions (Taraxacum officinale) are such a welcome sight when they appear.  That wonderful sunny yellow is one of the first signs of summer up here in the north.  This year we are having the coldest spring for a long time.  But the dandelions don't mind.  They cheerfully flower absolutely everywhere.  Of course many people dislike this weed, but I don't.  It's very easy to get rid of should one want to.  Just dig it out.  Although it is a very useful plant so it's good to have around.  But perhaps not in the lawn.

Some people eat it in salads, the leaves that is.  I've never done that, probably because it's best to pick them young and in May when they start to flower it can be pretty cold and therefore I am not in the mood to go on foraging trips.

The dandelion is a medicinal plant.  There is a clue in the name.  If a plant is called Something officinale it is a plant that is known for it's medicinal properties.  Dandelion leaves are nutritious and a good diuretic. The root of the plant is considered a good detoxifier and a tonic for the liver.  But that isn't what I was going to say at all.  What this is all about is dying.

It had to happen sooner or later.  With my interest in the medicinal properties of plants and in using them to colour and scent soaps and oils as well as to pretty up my garden, I had develop an interest in dyeing with plants sooner or later.  I have been collecting supplies for that for quite some time.  I have lots of foreign dyestuff like Logwood, Madder, Alkanet, Annatto, Indigo and the vibrantly pink Cochineal - Dactylopius coccus.  I have been reading about it for over a year and have some fantastic books about dying with plants.  And I have read them all, again and again.  And then I finally did it.  I couldn't resist those lovely yellow flowers and picked quite a few flowers that were fully open in a rare moment of sunshine in this cold spring weather.

Dying isn't at all complicated.  Most of the time you need about equal amounts of plant material to yarn (or whatever you want to dye).  You put the plants into a pot with some water and simmer or boil it for about an hour and then strain it.  This will work for most plants.  Then you pour the dye solution into a pot and fill it up with water and put the yarn (or whatever) into the pot.  This is then simmered for an hour or so and often you let it cool in the pot.  Then you rinse and dry.  And that is it.  Apart from the mordanting and modifying.  Mordants are important.  Without them the dye will not attach itself to the fibers.  The most common mordants are metal salts, like aluminium, iron and copper and they do affect the colour.  As will changing the PH balance.  So there is a lot to play with.  And it can get complicated, but mostly it's easy and fun.

I used Icelandic wool called Lopi, which is hardly spun and pulls apart really easily.  It also felts really easily, so I didn't exactly make things too easy for me.  I used this wool because I thought it would be fun to use local plants to dye and then knit me an Icelandic sweater using many different colours.  I haven't had a sweater since my last one fell apart, but they are nice to own and most people have them to use in summer.  Because it's cold in summer.  Lopi is what is used in the sweaters, so I had to use that.  But it was quite a challenge to dye it because of the felting.  But I managed to wind it into two small balls.

The colour was a very light yellow, not a touch of the brassy colour of the flowers, but a surprisingly light, greeny yellow, quite delicate and pretty.  So now I have started this journey.  I haven't given up soap but if I am to ever finish that sweater I have a busy time ahead of me gathering flowers.
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Heavenly duo - Vanilla and Neroli

I love vanilla scent and I have used up all my vanilla soap so I had to make another one.  This time I thought I should combine it with some flowery scent (Neroli is my favorite) because Vanilla can be a tad too sweet on it's own.

For those lovely scents I thought I should try Madder root again.  I have used it a few times and of course the challenge with Madder is to get the blueish red dyes to appear.  Apparently Madder has five different dyes ranging from yellow through warm red and brown to blueish red.  The dyes are sensitive to PH, blue reds appearing in an alkaline environment and the warm reds in acidic solutions.

Since Madder root is water soluble I decided to give it a long time in the caustic soda to try to extract the maximum amount of dye.  I have read that one should rinse the root in cold water to wash away the more yellow dyes, so I did that.  I also decided that I would add it quickly to the lye solution while it was still quite hot to see what effect heat had on the Madder, hoping that it would extract more colour.  I let the madder sit overnight and soaped at room temperature.  When I combined the lye and the oils the Madder showed it's lovely blue reds, but very quickly turned to peachy coral.  I think that colour is fashionable right now, so I didn't mind.  Madder seems to want to be warm coloured in soaps and that's the way it is.

The idea was to take a part of the Madder coloured soap and add Vanilla to it and that part would turn brown and cover the Madder colour.  I had also planned to attempt a fancy swirl, and use a cardboard separator in the middle and all.

The reality was that I had started to make the soap without setting up the molds first and it took a while to line them and cut the cardboard and then the soap started to seize.  So much for my ambitious plans.  I used Neroli essential oil with a touch of Benzoin, ylang ylang and a small splash of Cubea Litsea.  I was a bit surprised since I was soaping at room temperature, but soaping is unpredictable and I think that is what makes it so fascinating for me.

But it smells devinely and I love the feel of it on my skin.  I used the last of my Almond oil, so I need to order some more.  It is really nice in soap.

The recipe I used this time is:

Coconut oil 25% 125g / 4.4oz
Olive oil 20% 100g / 3.5oz
Almond oil 20% 100g / 3.5oz
Rapeseed oil 20% 100g / 3.5oz
Cocoa butter 15% 75g / 2.6oz


Water 30% 150g / 5.3oz infused with dried and chopped madder root which is then strained
Lye 70g / 2.5oz

My fascination with natural colour has taken me a step further and I am now in the process of using plants to dye wool and a tiny bit of silk, just to see what colours I can get. I'm having loads fun and have learned a lot, some of which may be helpful in colouring soap. I have for example learned that when extracting dye from roots, heat will bring out more of the yellow tints.  So next time I used Madder I will use less heat and see if I can coax it to a slightly pinker shade.
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