Rhubarb is one of those early starters, and we usually have something on the table made with the tart ruby red stalks by end of May. Over the next couple weeks, there’s gonna be a rhubarb-o-rama as I post some favorite rhubarb recipes. Those of you in warmer climes probably can’t grow it since it’s a chill baby—it loves colder climates like Canada and the northern half of U.S. You Floridians will have to purchase frozen rhubarb in order to make the recipe below.
This recipe comes from the Epicurious website, and my friend Karin made the cooler and brought it to our house last July 4th. The pinkish-red color made it a natural for celebrating Independence Day, but she said she’s also served it on Valentine’s Day as well. (To serve mid-winter, make in the summer when rhubarb and mint are in abundance, and then freeze the mixture. Or make it in winter with frozen rhubarb, which is available all year.) She doubled the rhubarb amount from the Epicurious recipe, and then diluted the beverage with club soda* for fizz—half rhubarb drink and half club soda in each glass. Topped with a sprig of fresh mint, it was gorgeous as well as refreshing.
Even though the foliage is so pretty and impressive, remember that rhubarb leaves are toxic. Apparently this came to light in WWI when rhubarb leaves were used as a food source in Britain. (Thank you, Wikipedia.) Another fun fact about rhubarb, is that it’s useful for helping with constipation. (Thanks again, Wikipedia!) Not quite sure how much of it you need to ingest in order to reap those benefits… But I digress! Take a break from soft drinks and lemonade, and try this cooler as for a fresh, tart beverage to go with any meal.
Makes approximately 4 cups
5 cups water
1 cup sugar
1/4 cup packed fresh mint leaves, chopped
Garnish: fresh mint sprigs
Cut rhubarb into 1/4-inch pieces and, in a saucepan, combine with water, sugar, and mint leaves. Bring mixture to a boil. Reduce to simmer, and stir occasionally for 15 minutes (rhubarb will disintegrate). Cool for 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids to release extra flavor from the fruit. (Or is it vegetable? A New York court decided in 1947 that it would be classified as a fruit not a vegetable, which reduced the tariffs for importing and exporting. But again, I digress.) Chill mixture, covered, until cold, about 3 hours, and up to 2 days.
*NOTE: You can use club soda or seltzer. Both are inexpensive options compared to mineral water, which is naturally carbonated, and therefore more pricey. Club soda has some minerals added to it for flavor in addition to the bubbles, but seltzer is just carbonated water, and nothing else.
Always looking for some way to use delicious rhubarb! Thank you!
My rubarb here in Harstad is just looking up from the snow that covered it;) but soon it will be ready for me to try to make this resipe. I also makes rubarb hot supe that my grandmother Nanny teached me to make, it is also wery good, and flavored with cinnamon. Karin
That sounds interesting! You will have to send me that recipe, Karin. :o)
Never thought of pairing mint with rhubarb. Thanks!