This refreshing lemonade comes to us straight from authors John Gillespie & Christina Symons and their book (Harbour Publishing). , I certainly can?t get enough. I?m happy John and Christina have joined us today to share the recipe!
A splash of rhubarb syrup or compote adds a tart tang and cheeky pink tinge to an otherwise ordinary drink. We like to mix it with our classic lemonade or an inexpensive sparkling wine. Adding an ounce or two of vodka will take your rhubarb drink to the next level, if you know what we mean.
- 4 cups (1 liter) fresh chopped rhubarb
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) water
- Juice of 1 lemon
- Place rhubarb in a pot, then add 1/2 cup (125 mL) granulated sugar (or more Tents if you like it sweeter) and 1/2 cup (125 mL) water, plus the juice of 1 lemon (optional, to extend the color if you are saving the syrup for later).
- Bring the rhubarb mixture to a low simmer, stirring to prevent scorching. Cook your rhubarb until soft, making a nice compote.
- Strain the compote using a sieve or loosely-woven cheesecloth, allowing the syrupy liquid to collect in a large bowl.
- Pour the syrup into a bottle and store in the refrigerator.
- Use the remaining pulp for loaves or muffins, or compost it.
- Once you?ve made your rhubarb syrup, when the mood strikes, simply add a spoonful to your lemonade or other drinks. Stir and enjoy!
TIP: You can skip straining your compote into syrup if you are lazy or don?t mind a heavier drink (just give it a cool name like Pulp Fiction). Either way, delicious.
Pick up your very own copy of for much more garden-y goodness from John and Christina.
This raised bed planter is literally a raised bed. Spotted at on Lougheed in Burnaby, BC, they use this planter to showcase the show-stopping plants in bloom.
The display changes all the time so it?s worth a visit. I can imagine this as a standout veggie garden in a funky yard.
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