Posts tagged ‘Rhubarb’

June 22, 2011

Strawberry Week | Jam, Two Ways

As you might remember if you read this blog with regularity, I picked ten pounds of strawberries over the weekend.  This left me with plenty to jam.  Plenty.  Especially since I’m (gasp!) kind of a novice canner.   Between picking and managing a boisterous Cherub, I chatted with a very sweet friend, Jenn (editor of the tremendous Greener Grocer newsletter) and she told me she had recently made some great strawberry balsamic jam.  Well, that’s right up my alley.

She kindly forwarded me the recipe.  I decided I’d do that (a recipe that is pectin-free – Demeter is convinced I don’t need it) and a strawberry rhubarb jam using pectin (I’ve been told by Rachel at Hounds in the Kitchen that Pomona’s is the best kind to use).

The strawberry balsamic with pepper is a jam purist’s dream.  Lots of low simmering, pleasurable skimming, and

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April 18, 2011

Persephone’s Drinks Cabinet | The Rhubarb Middleton

Playing in the backyard with Cherub this afternoon, I couldn’t help but admire the rhubarb plant that’s seriously taken off.

I’ve watched it daily from my kitchen window, but from that vantage point, I had no idea just how much was ready for harvesting.  Cherub and I picked four large stalks (for a total of about 3/4 of a pound) this afternoon.  There must be another 40, at least.

My favorite way to use rhubarb is in cocktails.   I simmered the rhubarb down to a syrup (straining and reserving the remaining pulp for a dessert to be determined).  It’s a perfect early-spring combination of rhubarb, orange, vanilla and vodka.  It’s creamy, tart and appropriate for any get together.

I thank Jamie Oliver for the original inspiration, but cheekily name this version after Kate who will be bidding farewell to her “common” life.  And if you’re NFI, this cocktail might be the perfect thing to toast the newly married couple.

The Rhubarb Middleton, Makes 2

For the syrup:

3/4 pound rhubarb stalks, sliced

Juice from 1/2 orange

1/2 c sugar

1/2 vanilla bean sliced lengthwise (or add in a 1/2 t vanilla extract after the syrup has cooled if you haven’t the bean)

Simmer together over medium low heat for eight to ten minutes or until it becomes a pulp.  Strain, reserving the solids for another purpose if desired.  Allow syrup to cool.

For the cocktail:

Combine in a cocktail shaker with ice:

2 shots rhubarb syrup

2 shots vodka

1 shot Grand Marnier

1 shot half and half, Snowville, of course

Playlist included Common People, by Pulp.

When it was just a wee sprout a few weeks ago.The four stalks harvested this afternoon.

March 14, 2011

Spring is Coming | Rhubarb is Up

 

I know there will be at least one crumble and a cocktail or two in my future.

 

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