How to drink 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.
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.
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
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.