Over the past couple of weeks I have been blessed with my parents plentiful crop of rhubarb!
More of which is yet to be harvested – but I set upon using what I was given to make some yumminess!
I have not really used rhubarb much before, and up until recently, wouldn’t eat it at all. (I had a bad childhood experience, with some rhubarb, a ugly little bug, and many days of yucky bad tummy) So I wasn’t sure what to do with it!
First of all I went for a strawberry and rhubarb cordial/syrup. I really did come out more like a syrup than a cordial. It is beautiful used as a base for rhubarb and strawberry lemonade – but I am really looking forward to pouring some over a big bowl of vanilla ice cream
rhubarb and strawberry syrup
(I just used a cup I had in the kitchen as a guideline)
approx 3 sticks of rhubarb
2 cups of strawberries
1 1/2 cups of sugar
1 1/2 cups of water
zest & juice of 2 lemons
first cut your rhubarb into small chunks
then remove the little stalky yolks from the strawberries and cut them in half
pop the rhubarb and sugar into a large, thick bottom pan – and heat until sugar begins crystallise
add strawberries and lemon zest into the pan
then add the tepid water
bring to the boil then reduce to a simmmer for approx 20minutes
strain into large bowl (keep gooey mush for later rhubarb yummyness)
add lemon juice
leave to cool
once cool – pour into bottles (this recipe made me just over one pint)
and enjoy in the sun amongst the flowers
I made the lemonade up to 1 part syrup 3 parts water!
more rhubarb love! to follow – looking forward to experimenting
this post has taken part in Stephanie’s showcase party
who is day dreaming foodie? Im Laura - I am well known for my day dreaming - and love all things edible - I live in a little country cottage, and love making the most of all the great thing available around me - especially if they wind up pretty!