Skip to main content

Sad Rhubarb Liqueur for #handcraftededibles

I'm not sad about making this liqueur for holiday gifts. And, I hope my recipients won't be sad either. But I have to share this story, regarding the name of the recipe.

When a friend, and fellow rhubarb-fanatic, came over for dinner, I served a rhubarb chutney. He declared, "Do you know why this rhubarb is sad?"

I have no idea. 

"It could have been a pie."

Oh, brother!



I sent him a photo over the weekend and asked, Is THIS rhubarb sad?

"Yes. It could have been a pie, too."

Fine, no rhubarb liqueur for you when it's done! I retorted, exasperated and perplexed. Who would object to rhubarb liqueur!?!?

Ingredients
  • 4 to 5 stalks fresh rhubarb
  • 1-1/2 to 2 C organic granulated sugar 
  • 1 bottle of vodka

Procedure
Wash and trim rhubarb. Slice into slices. Combine rhubarb and sugar and stir well to combine. Pour vodka over that, mix well, cover, and let the mixture age in a cool place for 4 months. Stir once a week or once every other week. The color will change to a rosy red.

To gift: strain out the rhubarb pieces and bottle. Cheers!

Comments

  1. I am getting up, going into the kitchen and making this right now

    ReplyDelete
    Replies
    1. Done, stored under the bar in our basement so I think it will be fine. I just have to remember to check on it every once in a while.

      Delete
  2. Too funny! I think there's plenty of rhubarb for pie AND this lovely liqueur!!!

    ReplyDelete
  3. That sounds just lovely! And love the story of the name - I'm pretty sure that rhubarb is anything but sad! ;-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa