Rhubarb is a fruity vegetable. Seems no one can agree as to which class of produce it belongs! All though it’s stalk is commonly used in the way many other fruits are used–for pies and sauces–it actually is a veggie. One thing is certain though, and that is that it belongs to the red planet of Mars. This is due of course to its scarlet red hue, and its awfully sharp taste. Try eating one of these raw… its pure vegan torture : ) However, once you boil it down to a jam or sauce, and blend in some “save the day sugar”, it’s DELIC… But since we are talking about Aries here, watch the sugar intake and mix on the side of less. The feisty ram is high on life and doesn’t need a sugar crutch to keep her going. Unless she’s in the wee hours of late night partying, when Aries will probably be the only one still standing and could quite use the external boost! Of rhubarb, Nicholas Culpepar advises “grinding the root into a powder and mixing it with red wine to cure blood clots.” Who needs a doctor when you have medieval medicine?!
– 2 oz gin
– 3 oz simple syrup
– 1/2 oz fresh lemon juice
– 2-3 tbs rhubarb jam*
– bitter lemon
– 1 stalk rhubarb
Mix gin, simple syrup, lemon juice and jam in shaker without ice. Shake for ten seconds and pour all of the mixture into ice filled glass. Leave enough room for a nice topping of Bitter Lemon. Stir with a stalk of rhubarb for garnish and enjoy.
(recipe created by gwen sutherland kaiser)
the ONLY place i’ve found that makes a TRUE RHUBARB JAM is MOUNTAIN FRUIT in CA. (1-800-401-9588) or purchase online. You will have some difficulty finding rhubarb jam alone. The world feels compelled to add strawberries, rose, ginger, or god knows what to it! You can use any variation of rhubarb jam and still have a delicious cocktail. I happen to love the taste of unadulterated rhubarb. if you feel adventurous, try making your own rhubarb jam using the recipe below from PlanTea.com:
– 2 pounds chopped, raw rhubarb
– 8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
– 1/2 cup water
– 2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of “5” or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don’t try to double or triple the amount).
(Recipe created by Gwen Sutherland Kaiser)