Rhubarb is one of those things that I’ve had to learn to love. It’s been either a bit too sour or a bit too sickly sweet whenever I have had it in the past. My rhubarb drink on the other hand really brings out the fresh flavour of the rhubarb without being to sweet.
Refreshing Rhubarb Drink
- 1.5 kg rhubarb
- 1 pint of water
- 400 grams of sugar (add more or less, according to taste)
- the juice of one lemon
Rinse and chop the rhubarb into inch thick chunks. Bring water to the boil and add the rhubarb to the water. Boil with lid until the rhubarb has gone soft and a disintegrated, about 10 minutes.
Strain – the straining may take a while to get as much as possible out, so be patient – and pour liquid back into the pan (don’t throw away what’s left of the rhubarb, this could be used for an apple and rhubarb pie or perhaps some rhubarb jam).
Stir the sugar into the pan while the liquid is stall warm, bring to the boil and then simmer until the sugar has dissolved. Once the sugar had dissolved let the drink cool down a little and then add the lemon juice. (The lemon adds a refreshing taste and balances the sugar, and it also preserves the drink, making it last a bit longer. However, the drink should be consumed within a week).
Pour into a clean glass bottle (the best way to do clean the bottle is to emerge it in boiling water for a couple of minutes).
Can be enjoyed cold as it, or reheated with some ginger and cinnamon!
Forced rhubarb (grown in the dark) is already in season, and the field-grown rhubarb is just coming into season now.
(The tablecloth is by Swedish designer Gudrun Sjödén and is made from organic cotton).