Now I know this technically isn’t a fruit juice but it is just so delicious I had to include it!
Now my neighbour is a super keen gardener, she grows so much stuff that there is just way too much stuff for her to use all by herself. As an alternative to just letting all this homegrown produce go to waste she is always giving seasonal fruit and veg to me! Now I’m not complaining but I get so much stuff that even for me it’s difficult to use up all the organic stuff I get!
This week I got given a whole load of rhubarb, after making countless rhubarb crumbles/pies etc I was stumped and I still had four/five stalks of rhubarb. Then when flicking through my reader on wordpress I found a recipe for rhubarbade (the equivalent of lemonade with rhubarb instead though). I had enough ingedients so decided to make it. After tasting it I knew that I just had to put this on my blog!
There are not many ingredients, yet it tastes amazing fresh and sweet!
Aside from one hiccup (I am not quite sure what happened to my brain, it must have momentarily switched off!) where I poured all the juice from the rhubarb down the sink instead of in the measuring jug and had to simmer the rhubarb all over again. Everything went very smoothly.
Now I will share with you the best rhubarbade recipe you will ever find…
Ingredients you will need:
2 cups of roughly chopped rhubarb
2 cups of water
1/4 cup of honey
Instructions:
1. Put the rhubarb in a medium sized pan, pour in the water and simmer until the rhubarb is soft (approx. 25 mins)
2. While the rhubarb is simmering, measure out the honey in a measuring jug
3. Once the rhubarb is soft, strain the liquid into the measuring jug containing the honey. Put the pulp to one side.
4. Stir the rhubarb juice and honey together to mix it all up then serve, can be drunk either hot or cold (it’s just as nice either way)
This recipe should make about 2 large glassfuls of rhubarbade and you can always double the quantity of the ingredients if you want to make more. If you pour the liquid into the measuring jug first time your juice should be a much darker colour than the rhubarbade I made (as it was for me), the slight hiccup earlier meant I had to re-simmer everything and therefore the colour wasn’t as deep. Unfortunately I don’t know what you can do with the pulp, I just had to throw it out any suggestions you may have as to what to do with the pesky pulp would be welcomed.
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