Sunday, June 30, 2013
First recipe post in months and months. I'm going to try to get back to posting, I miss sharing recipes and thanks for all the sweet messages asking me to get back to it!
Today's recipe is a simple one, it's summer in a glass, refreshing and beautiful. The rhubarb came from our community garden plot and the strawberries from a sweet afternoon of picking out on Westham Island. My friend, Carie introduced me to "rhubarb tea", I'm hooked now.
Strawberry and Rhubarb Cordial
8 stalks of rhubarb, cut into 3" pieces
10 cups water
3 cups strawberries (sweet local summer berries are best), cut in half
sugar to taste
In a large heavy bottomed pot, cover the rhubarb with water. Bring to the boil, reduce to medium low heat and let simmer for 45 minutes. Add strawberries and simmer for 10 minutes. Remove from heat and let cool.
Put a wire mesh strainer above a large bowl and line with 2 layers of cheese cloth or a clean old tea towel that you don't mind parting ways with. Pour the liquid through the cloth, straining out the remaining pulp. Squeeze the excess liquid from the pulp and discard.
Season to taste. I added about 1/2 cup to 3/4 cup of sugar. It totally depends on how tart you like it.
Serve cold and diluted to taste with water or soda water over ice with sliced strawberries on a hot summer's day.
Keeps in the fridge for up to a month in a mason jar.