Righteous Rhubarb

28 Jul

The combination of sun and lots of rain in Edmonton has kept my rhubarb crop producing heartily, along with its many other garden comrades, who will also star in our blog soon.

 

Rhubarb is very nutritious – in fact, it is considered to be one of the SuperFoods. The texture and colour of rhubarb leaves made for an inviting sketching subject for me too!

I like to wash my garden vegetables in our outdoor sink on the deck. The-Man-With-Whom-I-Keep-Company is figuring out how to hook up a hose from the house to a sink beside the garden so that I can wash the veggies right there with a turn of the tap, and the water will drain back into the garden. Brilliant!

I don’t want to refuse its bounty, so I have been making a lot of rhubarb recipes lately. One of my favorites is Rhubarb Lemonade. It is easy, delicious, pretty, and it uses up a lot of rhubarb!

Peel the stringy bits off the rhubarb (I  like the way the curly peelings look – kind of like ribbon candy). For a festive looking compost, throw the peelings into your compost.

Cut the rhubarb stalks into ½” pieces. Use 1 cup of sugar for 4 cups rhubarb. (I like to substitute the sugar with the appropriate amount of Stevia – the amount depends on the type of Stevia product you use). Toss the rhubarb pieces and sugar together in a pot and let it sit overnight on the counter.  Note: rhubarb cooked in reactive metal pots (aluminum, iron, and copper) will turn an unappetizing brown color.

In the morning, pour off 3/4 cup of the liquid and use for the Rhubarb Lemonade. If you make an extra big batch, you can freeze the rhubarb liquid in ice-cube trays to use later. That’s all natural colour!

Cook the remaining rhubarb slices until just tender but still holding their shape, about 5 minutes. The rhubarb is ready to eat as stewed rhubarb on top of ice cream, to use in other recipes, or to freeze.

Rhubarb Lemonade Recipe

In a pitcher, add 3 cups of water to ¾ cup of the rhubarb liquid made from the above instructions, and ½ cup of lemon juice. Add some lemon slices and ice to the pitcher, and if you want to just add wine, you could try adding a sparkling wine, Prosecco or Champagne.  Enjoy on the deck on a hot day!

Posted by Truly Scrumptious

 

 

 

 

 

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One Response to “Righteous Rhubarb”

  1. cradics August 10, 2012 at 7:16 pm #

    I believe you made this for Troy and I when you and “The-Man-With-Whom-I-Keep-Company” stayed at our house for the first time. It was super yummy!

    Rhubarb always reminds me of the farm. Gramma had loads of rhubarb and always made rhubarb pies 🙂

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