A generous gardening friend gifted us with great armloads of rhubarb so I set about making rhubarb syrup on Saturday morning. I made this years ago with frozen rhubarb to use as a base for a Christmas party punch (out of a Company's Coming Christmas cookbook which is still packed so I just made it up as I went along here). It is simple to make and delicious. This year I wanted to freeze some in ice cube trays so that we could have some to pop into a glass of sparkling water whenever we wanted.I love the colour.
And the boys love the drink - the tartness of it is so refreshing. I used about 8 cups of chopped rhubarb simmered for 20 minutes in 6 or 7 cups of water with 1 1/4 cups sugar added. Then strain and there you have it. Delicious! (But don't throw out the cooked rhubarb mush left after straining off the juice. I popped it in the fridge and am using it for topping my scotch oats each morning.) By making it not too sweet you can serve it with sparkling water for a rather tart drink or you could serve it with a sweetened lemon/lime type soda and it still wouldn't be overly sweet.
Pink seems to be the theme around here just now as our home has wild rose buds everywhere.
I chopped up some to save in the freezer and decided to make a strawberry rhubarb pie as well (since we had been strawberry picking the day before).
The pie filling is based on this recipe and then I just made a crumb topping for it.
Now I'm thinking I'd like to make some more of these rhubarb apple muffins for tea time today except I didn't copy down the recipe or if I did it is still packed somewhere which hasn't occurred to me yet. I've found another recipe for Apple Oat muffins from Vegetarian Times scribbled down in one of my books so I'll try that one out with some rhubarb added. ;-)