Its no secret that both B and I struggle on decision making, i’m talking about those game changing decisions like when you need to decide what pudding to choose or which bread to have with your soup, you know? The important stuff. When it comes to ingredients this is where I suffer most from indecision. One of the main problems I have when I strike upon a treasured ingredient is deciding what to do with it, how to make the most out of them and show them in their best light, The annual spring rhubarb discovery is no exception
I always get massively excited about Yorkshire rhubarb, in fact there’s nothing about rhubarb that doesn’t make me smile. Not only is it one of my favourite vegetables it also signals a turn in the seasons, spring is in sight and good riddance to winter! It’s easily foraged, it grows right here in the UK and everything about it is bold, both colour and flavour theres no arguing with it, an all round win in my view.
So, what to make? Luckily on this occasion C and I had a plan. Booze.
We’ve been talking and planning on and off for almost a year, then for Christmas I received a bottle of Rhubarb Gin from a fellow Rhubarb and Gin worshiper H, possibly the finest alcohol to ever pass my lips and this sealed the deal. Then last weekend the plan was finally put into reality. But there was still one big decision to be made, which booze to infuse? Having tried the gin I knew the results would be amazing but we were desperate to try the rum too, in the end we made both just to hedge our bets. Rhubarb rum and rhubarb gin, this is quite possibly the finest homemade booze we have ever made, even if I do say so myself so grab yourself a bottle of rum and or Gin and some rhubarb and get making!
To make rhubarb rum you will need:
- 1 litre of white rum
- 500g rhubarb- the pinker the better
- 1 vanilla pod
- 100g caster sugar
- You will need a sterilised Tupperware container to store the booze in, or alternatively this recipe fits perfectly into a 1.5 litre capacity Kilner jar
To make rhubarb gin use the same quantities as the above recipe but omit the vanilla pod
Cut the rhubarb into chunks and place the sugar, vanilla pod and the rhubarb into the container then replace the lid and give the ingredients a good shake. Pour in the booze and store in a cool place for one week so the booze can infuse. The alcohol will slowly take on the colour of the rhubarb and turn a beautiful pastel pink colour. When the week is up strain off the liquid and store in a sterilised bottle, the booze will last for a few months sealed, I think, ours didn’t last very long!
So what to make with Rhubarb rum? Rhubarb Mojitos of course!
to make 1 rhubarb rum mojito You will need:
- 3 stalks of mint
- 50ml rhubarb rum
- half a lime
- 1tbsp caster sugar
- crushed ice
- soda water
Muddle the lime, sugar and mint together in a high ball glass to release the flavours, add crushed ice, pour over the rum and top up with soda water, garnish with a sprig of mint and serve