Another Foodie Friday submission from The Erratic Cook, a chef in her own mind from right here in Okotoks.

This recipe is courtesy of Truly Scrumptious an excellent cook and artist. She has shared her recipe and this sketch.

She says “Rhubarb is very nutritious – in fact, it is considered to be one of the super foods. The texture and colour of rhubarb leaves made for an inviting sketching subject for me too!”

Rhubarb Lemonade.

It is easy, delicious, pretty, and it uses up a lot of rhubarb!

Peel the stringy bits off the rhubarb (I like the way the curly peelings look – kind of like ribbon candy). For a festive looking compost, throw the peelings into your compost.

Cut the rhubarb stalks into ½” pieces.Use 1 cup of sugar for 4 cups rhubarb. (I like to substitute the sugar with the appropriate amount of Stevia – the amount depends on the type of Stevia product you use). Toss the rhubarb pieces and sugar together in a pot and let it sit overnight on the counter. Note: rhubarb cooked in reactive metal pots (aluminum, iron, and copper) will turn an unappetizing brown color.

In the morning, pour off 3/4 cup of the liquid and use for the Rhubarb Lemonade. If you make an extra big batch, you can freeze the rhubarb liquid in ice-cube trays to use later.

Cook the remaining rhubarb slices until just tender but still holding their shape, about 5 minutes. The rhubarb is ready to eat as stewed rhubarb on top of ice cream, to use in other recipes, or to freeze.

Rhubarb Lemonade Recipe

In a pitcher, add 3 cups of water to ¾ cup of the rhubarb liquid made from the above instructions, and ½ cup of lemon juice. Add some lemon slices and ice to the pitcher, and if you want to just add wine, you could try adding a sparkling wine, Prosecco or Champagne. Enjoy on the deck on a hot day!

Truly Scrumptious

 

Thank you Truly for this refreshing drink.

~ Tracy