It is once again the time of year when the rhubarb crowns go from “tiny new spring-announcing shoots” to “enormous rhubarb-triffids” pretty much overnight. Rhubarb crumble is good, as is rhubarb jam, but I thought I’d try something different this spring, and make rhubarb juice.
I used this recipe (summary: chop stalks into inch-ish chunks, cover with water, add a teaspoon of honey, boil for half an hr, then pour off the juice), and got 700ml of juice from maybe 10 decent-sized stalks. A teaspoon of honey was plenty (I might not bother with any at all another time).
The juice is nice neat; but even better with a little vodka, a couple of icecubes, and a sprig of mint. Very refreshing.
I turned the leftover pulp into rhubarb bread, using this vegan banana bread recipe. I estimated the volume of rhubarb pulp at about 2 bananas’ worth or a little more, so halved all the other quantities, and cut out the water as the rhubarb was pretty damp. Cooked for an hour at 180oC, it came out wonderfully. A bit like rhubarb crumble in cake form.
Next time I might try rhubarb liqueur.