Until a couple of weeks ago, I had never tried rhubarb.
I know what insanity is that?!
Oh. My. Heavens. It was quite simply; freaking incredible.
If I could encourage you to do one thing this entire year, it is this: Go buy some rhubarb and make some rhubarb syrup with it. It is so amazingly refreshing on a warm day and it is so easy to make.
Rhubarb Syrup, based on the two recipes above:
- 5 cups of rhubarb – washed and chopped
- 1 cup water
- 1 cup cane sugar
- ½ packed cup light brown sugar
Place all ingredients into a saucepan with a heavy bottom and bring to a boil, stirring occasionally. Once the mixture has come to a boil, reduce the heat and simmer for about 25 minutes, again stirring occasionally. What you are looking for is for the rhubarb to soften and the liquid to have reduced and thickened a bit. Remove from the heat and strain out the rhubarb pulp with a fine mesh strainer, using the back of a spoon to press out all the liquid from the rhubarb pulp. Allow to come to room temperature and refrigerate the liquid. I use the syrup to make a rhubarb soda – 1 part syrup to 3 parts sparkling water. Pour over ice and serve with a lime wedge. The syrup will keep a week or so in the fridge – if it lasts that long!
Next on my list of things never tried – pickled radishes. Now, I love radishes. They are so delicious; it is hard for me to imagine that goodness improving in anyway at all. Well, I was wrong! Again, another simple recipe – I did each of these recipes simultaneously and was done with both in about an hour.
Pickled Radishes, based on this recipe:
- 1 bunch of radishes, cleaned and thinly sliced
- ¾ cup apple cider vinegar
- ¾ cup water
- 3 Tbsp honey
- 1 Tbsp light brown sugar
- 1 tsp kosher salt
- ½ tsp whole fennel seeds (or mustard seeds, or black peppercorns – I think you get the drift, make this with flavors you would like)
- ½ – 1 tsp red pepper flakes (to taste, if you like things spicier – add more)
In a small saucepan, combine the cider vinegar, water, honey, brown sugar, and salt. Bring to a boil, stirring occasionally. While the liquids are heating, pack the sliced radishes in 1-pint canning jars. Sprinkle the pepper flakes and fennel seeds on top of the sliced radishes and once the liquids are boiling, pour it over the radishes covering them completely. Place the lids on top and let come to room temperature. Once cooled, refrigerate. They are ready for eating the same day and will keep approximately 2 weeks in the refrigerator.
I hope that you enjoy your week with one or two of these tempting little treats!