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Hot days are helped with a sip of a cold beverage, and this recipe turns the tart rhubarb into a quenching nectar. Rhubarb grows easily in backyards, and once it starts growing in the spring, it keeps coming throughout the summer and into the fall. Typically used to make compotes or pies, this recipe turns it drinkable with honey to create a balance of sweet with the tart. Cheers!
(yields 3.5 cups)
6 cups water
3 cups chopped rhubarb stalks (skins on or off)
3 tbs honey
1. Boil water.
2. Add rhubarb and honey to boiling water.
3. Continue boiling to reduce in half (1 hour approximately).
4. Let cool.
5. Pour rhubarb liquid pulp into cheese cloth and ring out nectar.
6. Reserve nectar in jar and refrigerate.
7. Serve mixed with seltzer, as a component of cocktails, or pour over ice and serve straight.
For variations, add fresh grated ginger, a little more honey, or substitute honey with stevia leaf.
About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!