Rhubarb 2 Ways
Rhubarb is one of those plants that makes us think of our Grandma's! The many ways they would cook with it and make pies or muffins! Mixing rhubarb with strawberries is such a favourite for a lot of people! Did you also know that rhubarb is a Chinese herb? It has major benefits for digestion and has a history of helping treat liver and gallbladder problems. It has even recently been linked to helping fight cancer!
The down side of rhubarb is that the leaves should never be eaten as they contain a lot of oxalic acid and can be poisonous. To much rhubarb is not a good thing either as you can overdose on the stems too! How much is too much?? You would need to eat about 20 lbs to have a lethal dose! Thats a huge amount of rhubarb but you should still be aware of it! To much rhubarb can also cause joint inflammation and put a strain on your kidneys but when you cook it, you break down the oxalic acid so it is safe and nutritious to eat!
The wonderful thing about rhubarb is how easy it is to grow in large amounts! Deb has two massive and very old rhubarb plants on her property so she wanted to share two ways that she has used her's up in the past! Let's take a look at rhubarb syrup and the yummiest, easiest rhubarb juice ever!
This easy and amazing rhubarb juice, made from boiled rhubarb, is a summer favorite. It’s tangy and refreshing and naturally sweet, even though this recipe contains no sugar! If you do find it is to tangy for you, simply add a bit of sugar to taste!
- 5 cups Rhubarb
- 2 tsps of cream of tartar
- 10 cups boiling water
- 1/2 cup sugar as desired
- 2 tbsp lemon juice
- Wash the stems and cut into 1″ pieces
- Add rhubarb into a pot with boiling water
- Cover the pot and turn down the heat! Simmer the rhubarb for 15 minutes
- Let rhubarb cool and sit for 24hrs
- Strain the liquid into a jar, press down on the rhubarb to extract as much juice as possible
- add sugar and lemon juice
- You can seal your juice at this point by simply adding a sterile lid canning the jar or go on to the next step if you don't wish to have it canned.
- Put the jug in the fridge and allow the juice to settle
- The juice will separate with some sludge on the bottom and a pretty pink juice at the top of the jar. Pour the clear pink juice into another jar and discard the sludge.
- Chill until you use it! Enjoy
Tip ** Great served with a little sprite or tonic water or you can make a punch out of it with cranberry juice and pop!
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Another amazing way to use up rhubarb is to make rhubarb syrup! This yummy syrup can be used in sparkling water, with club soda or to make a delightful alcoholic summer drink! It's also great on top of ice cream! With this yummy recipe, you can use the leftover rhubarb as a tasty jam on toast!
- Combine the rhubarb, sugar, and water in a pan and bring to a boil.
- Lower the heat to a simmer and continuously stirring until the fruit is soft and the sauce thickens
- Set a fine-mesh strainer or a cheesecloth over a bowl and pour the rhubarb through the strainer. Make sure you press as much of the rhubarb as you can.
- Pour into a storable bottle and refrigerate. This should keep for some time!
We hope you have enjoyed the rhubarb syrup and juice! Both will not only help use up your rhubarb, but they could also become your new summer favs! If you want to add a little bit extra to either recipe, simply try adding some strawberries in with them! SO TASTY! Please make sure to let us know if you do make either one of these yummy treats!