This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is brisk and refreshing, with just a touch of sweetness.
Carolyn Cope has an affinity for plant-based foods, but she has blogged about all things savory at Umami Girl since 2008.Once strained and chilled, and sugar is added to taste, the juice has a mixture of tartness and sweetness that resembles homemade lemonade.
What, did you think I was going to say that every summer I used to pick rhubarb with my grandmother from her backyard garden, and then she'd teach me how to navigate life while we baked pies in the steamy, rustic kitchen? Well I wasn't. And I didn't. And that's fine. Or at least I thought it was fine until I started a food blog five years ago and realized that without a steamy, rustic, rhubarb-infused past, I had no street cred whatsoever.
My friend couldn't stop talking about how good it was, and how deceptively simple. And I totally agree. Not, of course, that anyone would ever take my word for it.In a large Dutch oven, combine rhubarb and water. Bring to a boil over high heat, cover, and reduce heat to simmer for 15 minutes.
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