Cold Rhubarb Tea Strawberry Rhubarb Lemonade
The term "rhubarb" comes from the Latin word reubarbarum
meaning the "root of the barbarians". This term was used in
the Latin culture to describe anything that was unknown or
foreign. One of our Recipe Club members sent in this recipe
and said I could share it with you. Thanks Suzanne.
Cold Rhubarb Tea
4 cup Water 4 cup Rhubarb stalks with red skin,
unpeeled and diced
3/4 cup Sugar juice of 1 Lemon or orange; zest of 1
Lemon or orange
Simmer rhubarb in water until very tender, about 20
minutes. Strain. Add juice, zest (rind), and sugar. Stir
until sugar has dissolved. Cool well and serve over ice in
tall, clear glasses.
Strawberry Rhubarb Lemonade
Makes about 7 cups or 6 servings
3 1/2 cups water
4/2 pound rhubarb, trimmed and cut into 1-inch pieces
(about 2 cups)
5/4 cup sugar, or to taste two 3-inch strips of lemon
zest removed with a vegetable peeler, plus additional
for garnish
6/2 teaspoon vanilla 2 cups sliced strawberries 1 cup fresh
lemon juice
In a saucepan stir together the water, the rhubarb, the
sugar, 2 strips of the zest, and the vanilla. Bring the
mixture to a boil, stirring until the sugar is dissolved and
simmer it, covered, for 8 minutes. Stir in 1 cup of the
strawberries and boil the mixture, covered, for 2 minutes.
Let the mixture cool and strain it through a coarse sieve
set over a pitcher, pressing hard on the solids. Stir in the
remaining 1 cup strawberries and the lemon juice. Divide the
lemonade among stemmed glasses filled with ice cubes and
garnish each glass with some of the additional zest.
Chef2Chef Recipe Club Member Forum:
forums.chef2chef.netforums.chef2chef.netOpen ↗ ARCHIVE: at:
chef2chef.netclubOpen ↗
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗