My friend Danika brought me a large grocery bag of just harvested rhubarb. Now, I love rhubarb in any fashion or form, but as a juice, that's new to me. So here is recipe as posted on our Recipe page of the web site. Easy and very enjoyable!
This recipe comes from the cookbook Marathon County Back to Basics Cookbook. Marathon County is located in the center of Wisconsin and is Marie's hometown County. Rhubarb was always plentiful on the farm where rhubarb crisps, pies, coffee cake, jelly and jam were made. You name it my Mom put it in everything. Now, Juice is something she did not think of making with rhubarb! This pretty pink beverage can be a base for punch or slush too. Can be canned or frozen for enjoyment throughout the seasons.
2 lbs. Rhubarb, about 9-12 ribs - cut into 4-5 inch lengths
5 cups water
Bring to low boil, cook until rhubarb are tender. Strain to remove all pulp. Discard pulp.
Add to the juice:
1/4 cup sugar per cup of juice (you can adjust the sweetness as you see fit.) Spendia can be used also.
Bring to boil to dissolve sugar.
Cool juice, then refrigerate.
For Punch- add 3/4 cup fruit juice (lemon, grapefruit, etc ) to each cup of sweetened juice. Just before serving add 1 quart of gingerale or white soda.
For Slush- To 2 quarts of Heated sweetened juice add 3oz. package of strawberry gelatin and dissolve. Let cool. Add 2 cups vodka. Pour into freezer containers and freeze stirring occasionally until well chilled. To serve- 1/4 cup slush in glass, fill glass with 7-up.
No comments:
Post a Comment