This drink looks particularly yummy in glasses blown by Bob Dane!I know I’ve been digressing a bit lately—so here is a rhubarb post in which I go straight to the recipe (well, as straight as my brain ever goes).
The rhubarb flavor comes through loud and clear in this refreshing beverage. I tried the rhubarb base with a lemon-lime drink but found that I preferred it with plain soda.
Ingredients:
4 cups chopped rhubarb
enough water JUST to cover the rhubarb
1/2 cup sugar (or sugar to taste; see how you like it this way the first time you make it)
1 cinnamon stick
1 pinch salt
2 teaspoons lemon juice
soda water or seltzer as needed
Instructions:
In a large non-reactive saucepan combine the rhubarb, water, sugar, and cinnamon stick.
Cook the mixture, partially covered, over medium-low heat until the rhubarb is soft, stirring from time to time to keep the water from boiling much.
Turn off the heat and let the rhubarb mixture cool for a few minutes. Strain it through cheesecloth. Discard the rhubarb pulp (or use it to clean your pots!) and add the salt and lemon juice to the liquid. Chill it for at least 2 hours. Serve it diluted with the soda water or seltzer (I use about a 1 to 1 ratio.)
This much rhubarb makes about 24 ounces of rhubarb liquid or 48 ounces of soda pop at that ratio.
The rhubarb flavor comes through loud and clear in this refreshing beverage. I tried the rhubarb base with a lemon-lime drink but found that I preferred it with plain soda.
Ingredients:
4 cups chopped rhubarb
enough water JUST to cover the rhubarb
1/2 cup sugar (or sugar to taste; see how you like it this way the first time you make it)
1 cinnamon stick
1 pinch salt
2 teaspoons lemon juice
soda water or seltzer as needed
Instructions:
In a large non-reactive saucepan combine the rhubarb, water, sugar, and cinnamon stick.
Cook the mixture, partially covered, over medium-low heat until the rhubarb is soft, stirring from time to time to keep the water from boiling much.
Turn off the heat and let the rhubarb mixture cool for a few minutes. Strain it through cheesecloth. Discard the rhubarb pulp (or use it to clean your pots!) and add the salt and lemon juice to the liquid. Chill it for at least 2 hours. Serve it diluted with the soda water or seltzer (I use about a 1 to 1 ratio.)
This much rhubarb makes about 24 ounces of rhubarb liquid or 48 ounces of soda pop at that ratio.
Mother Jan and Neighbor Ken raise their glasses to (and of) rhubarb.Book Drawing!
In Our Grandmothers’ Kitchens is pleased to announce a drawing for an advance reading copy of the book Never Trust a Thin Cook by Eric Dregni, courtesy of the University of Minnesota Press.
Due out in September, the book chronicles the culinary adventures of an American foodie in Modena, the birthplace of balsamic vinegar.
Anyone who has taken out an e-mail subscription to this blog by Tuesday, June 16, is eligible for the drawing. (This includes current subscribers, but it obviously applies to new ones as well so please tell your friends!)
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I like rhubarb, and love contests. I posted this to my Twitter feed this morning. I love the photo too!
ReplyDeleteRhubarb drinks are wonderful! Thanks for sharing the recipe.
ReplyDeleteThanks to you both! Rhubarb loving readers will DEFINITELY want to check out Elizabeth's flavor-filled rhubarb web site (which is giving me LOTS of ideas), http://www.savor-the-rhubarb.com.
ReplyDelete