Welcome All! I'm a dreamer, I hope you are too! A Posse ad Esse, or From possibility to reality, is a general state of mind. I hope you'll share your possibilities with me as I will with you. Namaste~

July 8, 2010


A~ was reading something or other online a while back and read about an interesting thing called... Rhubarb-aide?!
I'd never heard of such a thing but as we had a big harvest of Rhubarb that - coincidentally - needed to be processed and since I'm always up for something new and interesting, well, here we go...

The way we like to process our rhubarb is to clean cut and sheet freeze them. Doing it that way allows us to store the frozen rhubarb in bags and lets us take out only what we need for a recipe.

In the back of this picture is a couple of the sheet pans that we filled with our cut rhubarb. In front is the cuttings and little bits that didn't make the cut... Didn't make the cut... hee hee.. get it? OK, I'm a dork.. anyway, they're in the food processor where we pulverized them with a little water, into a thin completely pureed slurry. We then filtered that slurry through some cheese cloth until we had this...

Essence of rhubarb. To which we added water and sugar to taste and voila.

The strangely iridescent green color that is Rhubarb-aide.

I'm not sure whether to say we loved it or not, but I'm gonna go ahead and add it to the list of at least once a summer tonics that we'll tweak and work with over the years to come. It certainly holds promise.

Have you tried it before? Any hints? recipes? Care to share?

Best to you all til next time.



Paige said...

I thought that said water and sugar to taste and VODKA! HA ha! That might make the cut :)

Michelle said...

I have added strawberries (sometimes frozen and sometimes not) that have sugar in them. Puree all together and then add your water and sugar to taste.

joelevi said...

My dad made this a few years back. Loved it. I can't find any distibutors who will ship rhubarb to Utah. How did you get yours?