I love rhubarb. I was that kid who would crack off a stalk of rhubarb straight from the garden and happily crunch away on the sour goodness. My grandfather had two big patches of rhubarb in his gardens that were frequently raided.
When Quidee suggested we do a summer drink series, I had just bought a big bag of rhubarb from a local market. Having grown up with rhubarb freely available, to now have to pay for it kills me a little bit, but also makes we want to get the best and most out of it. Nothing beats a rhubarb pie, but from one pound of rhubarb I can make enough syrup to last much longer than any pie ever will.
PS: It also goes well with gin. Just saying.
Rhubarb Ginger Concentrate
This recipe makes about 3 cups of concentrate. Serve mixed with ice and soda water. Keep in the refrigerator for up to 2 weeks.
|450g /1 lb.||Rhubarb|
|50g||Ginger (about 2 inches)|
- Combine the water and sugar in a deep saucepan and bring to a boil.
- Chop the rhubarb into 1-inch lengths.
- Add the rhubarb to the pot and boil until it become soft and falls apart, about 5 to 10 minutes.
- Grate or finely dice the ginger.
- Remove the pot from the heat and stir in the ginger.
- Cover and let steep for 10 minutes.
- Strain the mixture and chill in the refrigerator.
- To serve, add about 2 ounces of the concentrate to a glass, dilute to desired flavor with ice and soda water.