Vinegartart

The simple answer is…yes.  This cool spring has resulted in  rhubarb, rhubarb, rhubarb. My rhubarb patch is in over drive.  I have made, not necessarily in this order,  rhubarb pie, rhubarb tarts, rhubarb chutney, rhubarb squares, rhubarb vinaigrette, rhubarb stew and stewed rhubarb.  My mind harkens back to a hot day last June.  I remember a simple rhubarb recipe from a book by Anne Gardon entitled “Preserving for All Seasons”.

Rhubarb makes a surprisingly refreshing summer drink.  Now this is what I call a rhubarb recipe – 12 cups of rhubarb.  Red rhubarb should be used for this recipe – green and/or green stalks make for a rather muddy looking drink.  It should be a pretty pink.  I add a splash of raspberry vinegar to brighten the flavour.

Rhubarb Mint Juice

(4 cups)

Ingredients

12 cups rhubarb, cut into one inch pieces

2 cups water

10 sprigs mint tied in cheesecloth

3 cups sugar

1 tablespoon raspberry infused vinegar

Method

1. In a large saucepan bring rhubarb and water to a boil.  Reduce heat and cook until soft.

2. Drain overnight in a jelly bag or a sieve lined with cheesecloth.  In the morning feed the pulp to the chickens and measure the juice.  Add enough water to make 4 cups.

3. Combine juice, mint and sugar in saucepan.  Bring slowly to a boil while stirring.  Cook for 5 minutes.

4. Remove mint, add vinegar and cool.  At this point the juice can either be kept in the fridge or frozen. 

5. To make a drink: add 1 ounce (or to taste)  rhubarb juice to a glass and fill with sparking water and ice.  Add a fresh sprig of mint.

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