Here's one for you George. And I'm sure the officionados will come up with many more....I'm more for the 'brew it'...
Rhubarb and Ginger Compote
2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar (adjust to taste)
¼ teaspoon vanilla
Trim the rhubarb, cut into 3/4³ pieces. (If the stalks are really big cut them in half first). Water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes.
Who lives long sees much : The diary of my life in Bulgaria
I make rhubarb and ginger jam
1kg chopped rhubarb
100g crystallised ginger, chopped
25g root ginger very finely chopped
juice of 2 lemons
place everything except the crystallised ginger in a pan, bring to boil and simmer for 15mins then add crystallised ginger and cook until the rhubarb is clear. Test for setting point; if ready put into sterilised jars.
Hi George. I keep planning to try out these River Cottage rhubarb cocktails but haven't quite got round to them yet.
I've been planning to make a sparkling rhubarb wine this summer. We don't have any rhubarb in our garden so we're going to pay a visit to the local pick your own farm because it's way cheaper than the supermarkets.
Someone suggested that the best way of extracting the juice is to chop and freeze the stalks then let them defrost and use the juices which come out. 6lb per gallon of wine seems to be typical.
When I make flavoured wines with a white wine base, I start with 2 litres of white grape juice and 1 litre of apple juice. Add some pectolase, yeast nutrient, whatever extra flavouring is being used, and finally the yeast. When it starts fermenting I then to up to 1 gallon.
To make a sparkling wine, I use plastic bottles and prime with a teaspoon of sugar - I've successfully made elderflower fizz using this method. Since rhubarb needs slight sweetening, the wine might need some sweetener adding - not extra sugar because that will ferment and likely cause the bottles to explode
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