Rhubarb tastes like childhood – all concentrated nostalgia like Grandmother’s garden. I spotted an easy recipe for rhubarb juice, perfect with sparkling wine at a summery soirée.
Preparation Time:10 minutes
Cooking Time:30 minutes
Level of Difficulty:Easy
- 1.5 litres water
- 1 lemon
- 150 ml sugar
- Rinse the rhubarb stalks well. Don’t peel them, just chop into small pieces. Measure the water into a pot, bring to the boil, then toss in the rhubarb and allow to simmer for 30 minutes. Sieve the juice and pour it back in the pot. (Save the soft rhubarb and spoon it into a dish suitable for use with a blender, purée and add sugar to taste. Voilá; homemade rhubarb sauce.) Add sugar and let it dissolve before you lift the pot to the side, stir in the lemon juice and let the concoction cool.
- Make yummy cocktails by measuring one-part juice and one-part chilled sparkling wine and top off with a strawberry.