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| Innocent rhubarb cooked to a pulp. |
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| It's very life's blood drained and captured. |
I made rhubarb juice yesterday. It's about the easiest thing to do with it.
Rip it out, wash it, chop it, cook it senseless, and drain.
Add water and sweetener to taste. I used a bit of white sugar as it was cooking to encourage the juices to run. Later I poured in cane syrup. It is best this way.
Husband likes it.
I like it.
The rhubarb may have a different opinion.
Thank you, rhubarb, for all you give.
16 comments:
Sounds like sweet-tart refreshment at its best.
It is, Messymimi. Good and good for you.
I shall never look at rhubarb juice the same way again! :)
But it looks yummy!
Ah, then my work here is complete.
It is pretty good, Bag Lady. Yesterday's first batch was a bit thin, but that's hardly a crime.
I've never had rhubarb juice before. Used to eat rhubarb right off the bush as a kid, but don't know that I have the tongue for it anymore.
A-HA! THAT is a great idea!
I am currently being overtaken by this plant. Now I can put it to some use. Thank you.
Chris, I hear you. I used to do the same thing. I won't even try now.
If you like rhubarb you will probably like the juice.
Dawn, all it takes is time.
The spent rhubarb looks rather disgusting, but the juice looks refreshing.
That juice looks tasty! This is the first year that I planted rhubarb. My sister gave me a slip last year, and this year it's really producing! I better look up some recipes. I'm going to attempt your juice idea later!
Interesting I had never heard of this. The rhubarb was probably glad someone enjoyed its juice!
Reb, it feels worse than it looks. It's soft and gooey and not the least bit appealing. The juice, however, is pretty tasty.
Redbush, rhubarb is the plant that keeps on giving. Pie, chutney, cake, cooked and served plain, juice. The only limits are the imagination. Store for winter by chopping and freezing. No need to cook it first.
Bossy Betty, rhubarb is happy to give.
"Cooked to a pulp!" You know I like that!
David, I thought you might.
Good of you to thank the rhubarb, Leah. (Though I'm sure you would have done so even if it wasn't Gratitude Monday.)
Thank you, Frank.
I tasted rhubarb again for the first time after .. 30+ years. I never liked it the first few times I had it but this time, freshly snapped (in Franks yard) and dipped in sugar, it was quite nice.
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