05/06/2015

RHUBARB GINGER JUICE (& JAM)


We have a tiny little garden in our backyard and I also have a personal gardener, my husband. Last year he had a free spot and asked me what I'd like to see there grow. I knew my answer right away. Rhubarb. Simply the best.

I was watching the tiny greens pop up from the ground and watched the stalks grow. When I was about to start making a pie crust for the first ever rhubarb pie from my own garden, the personal gardener just went "No no no. You cant harvest rhubarb during the first growing season. Need to wait until next year." The greatest hoax on Earth.

But like every year, after summer the autumn went by, winter gladly too and suddenly spring arrived again and my rhubarbs started to push their way up into the air, and to my arms.

The first harvest transformed into juice and jam, next one will be the freaking pie, finally.


RHUBARB GINGER JUICE

500g rhubarb (ca. 1 l)
20g ginger
3 tbsp lime juice
1 lime peel
200g cane sugar
1,5 l water
  1. Cut rhubarb stalks in smaller pieces. Peel and cut ginger in chunks.
  2. Mix all ingredients together except the water.
  3. Bring water to boil and then pour it over the rhubarb sugar mix.
  4. Mix until sugar dissolves, cover and leave in room temperature overnight.
  5. Strain the juice and bottle it. Store in fridge.

And since food loss is not our thang, I quickly cooked a jar of rhubarb ginger jam of the strained leftovers.


RHUBARB GINGER JAM

Strained rhubarb leftovers
0,75 dl sugar

  1. Remove the ginger chunks and put the soft rhubarb leftovers in a saucepan.
  2. Add sugar and cook for ca. 10 minutes, until it thickens.
  3. Pour the jam into a sterilized jar, close the lid and cool down.

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