Side note...rhubarb is kind of fascinating in that it is technically a vegetable. However, a long time ago {look at me...just full of specific details for you...winning story already folks!} vegetables were taxed higher than fruits {and perhaps they still are...again...all the details...}. Because rhubarb is most typically used in sweet dishes vs savory dishes, much the way fruits {think strawberries or peaches} are used, the rhubarb farmer folks lobbied {because #America} to have rhubarb's status changed from a vegetable to a fruit. And because #America...it was in fact changed. So the rhubarb farmer folks paid less taxes and to this day, the American people still think this food is a fruit. It is not. It's a vegetable. {Go ahead and infer my opinions on broken and backwards systems here....}
I came across several recipes for rhubarb syrup and thought that might be a fun addition to plain water, seltzer water, champagne, and perhaps even on ice cream {but I'm going to be honest...I don't ever use these things on ice cream...I know a lot of other people do though...I typically eat the ice cream out of the Ben And Jerry's pint like a chubby heathen}. It was easy and tasty to make and something I will definitely do again before fall sets in.
RHUBARB SYRUP
Ingredients:
* 4 stalks of rhubarb, washed and chopped.
* 1 cup sugar
* 1 cup water
Directions:
Simmer rhubarb, sugar, and water together in a pot on stove for at least 20 minutes. Allow to cool for a bit and then strain well- pressing gently to extract all liquid possible. Store in jar in refrigerator for a few weeks. Add to beverages and top deserts.
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