As summer is finally winding down I wanted to make just one more recipe with Rhubarbs. This is a wonderful Rhubarb juice which I have been enjoying with my “bubble water” (Perrier water) and I also mixed it with some champagne or you could use your favorite sparkling wine, all very delicious. This late in the season it gets more challenging finding good Rhubarbs so when you shop for it, make sure the stalks are bright in color and crisp (no bending stalks here).
Fun Rhubarb fact: did you know that back in the 1940′s a New York court decided that Rhubarbs should be referred to as a fruit rather than a vegetable, due to fact that it’s usually paired with other fruits when cooking (guilty by association)
Rhubarb juice (makes 2 3/4 cups)
5 rhubarb stalks (580 grams or 20.5 oz)
200 grams sugar (7 oz or 1 cup)
4.5 deciliter water (or 2 cups)
Wash bottle or other glass container in hot soapy water, rinse well. Bring a kettle of water to a boil and poor into cleaned class container, allow to sit until rhubarb juice is ready.
Rinse and chop rhubarbs into 2 cm (3/4 inch) pieces. Place rhubarb into a cooking pot, add sugar and water. Bring up to a slow boil and simmer uncovered for 15 minutes. Strain through a fine mesh sieve into a bowl. Return juice back into cleaned cooking pot, bring back to a simmer and poor into sterilized glass container. Store in refrigerator for up to 1 month. Enjoy!
Source: inspired by Downton Abbey Cooks