Rethink Rhubarb

Rhubarb is a quintessential Spring item. Growing up I remember rhubarb crisp for an evening dessert and then eating it again, cold, with a splash of heavy whipping cream for breakfast. The plant is one of the first to poke through and can withstand the unavoidable mid-Spring frost. It starts as something so small and then progresses into a huge plant in the garden.

Rhubarb_1

The rhubarb I grew up with had a fairly thin stalk with a green to red gradient. A couple years ago, Matt and I found a rhubarb with a really thick, large stalk and crimson almost throughout the entire length. This is the first year we’re harvesting off of these plants and they are beautiful.

Rhubarb_2

Rhubarb’s tart flavor lends itself to lovely sweet and sour combinations for dessert. But shouldn’t it also be included in the drink realm? I think so, too. The recipe below is for a rhubarb puree. The puree makes a pleasant pink Rhubarb Bellini but is also very enjoyable with a bit of vodka and tonic water. Plus, it’s incredibly easy to make.

Rhubarb_3

Rhubarb Puree

Ingredients:

  • 3 cups chopped rhubarb
  • 2 cups water
  • 1/2 cup sugar

Directions:

  • Heat all of the ingredients in a sauce pan over medium-high heat until it comes to a boil. Reduce heat and simmer for 5 minutes or until rhubarb is very soft. Remove from heat.
  • Allow rhubarb mixture to completely cool and then puree in a blender. Chill.
  • Serve with cava for a Rhubarb Bellini or mix 1 part puree with 1 park vodka and top of with tonic for a Rhubarb Vodka cocktail.

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One Response to Rethink Rhubarb

  1. Pingback: Market – Saturday, May 21 | Capital City Farmers' Market

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