I'll admit it - I hated rhubarb as a child. Usually served as a very tart tart, smothered in a virulent yellow congealing custard, the mere thought of being forced to eat it made me feel sick.
This wasn't my lovely Mum's fault, I'm talking about the dreaded school dinners of long ago.
So for years and years I wouldn't and couldn't eat rhubarb, until I went for Sunday lunch at my parents in law as a newly wed.
BB (we share the same initials ) was a wonderful traditional cook, and I'd enjoyed the array of puddings she'd served up before, but this day I froze as a dish of chilled stewed rhubarb was put on the table.
"No thank you" I said politely but my mother in law wasn't deterred. "Do try some - it's lovely with ice cream. Perfect for today as it's so warm."
I didn't like to upset her so I put three scoops of ice cream into my bowl, two rhubarb pieces, the smallest I could find, and ladled a couple of spoonfuls of the sugar syrup in too.
I numbed my mouth with the ice cream first, tried a piece of rhubarb - mmn, a hint of ginger there, and then the chilled syrup. I began to smile, I actually liked it.
I became a convert , and even planted my first rhubarb crowns about eight years ago at my allotment.
I grow two varieties, champagne was the first and the other is Timperley Early.
Rhubarb really is the plant which just keeps on giving. I know you're supposed to divide them after four years or so, and that they prefer a rich soil. Mine though have thrived on neglect and continue to offer up pounds and pounds of fruit every year.
Unfortunately the rest of my family don't like rhubarb, although one of them will eat the odd slice of rhubarb and orange polenta cake at a push. I carry on making crumbles and cakes but my favourite is still stewed rhubarb. Not with ginger, but with a star anise added. Delicious!
Both rhubarb plants are prolific this year, I've given quite a lot away, but then came a light bulb moment.
Gin! Within a flash I was off to Waitrose (other supermarkets are available) and bought a bottle of the cheapest. That day Gordons was on special offer. My next stop was the allotment to pick rhubarb and within minutes I was beginning to make my first batch of rhubarb gin.
Then you put the jar into a dark cupboard for four weeks. Yes, only four weeks.
Perfect, although it's very good too with lots of ice and some soda water but don't be too be heavy handed with the water darlings.
Meanwhile, I've decided that more rhubarb needs to be picked and more gin purchased.......
There's quite a few recipes on how to make it floating around, with some slight variations but here's mine
Ingredients
2 pounds of rhubarb stalks , cut into one inch lengths
a bottle of gin
12 ounces of sugar , I use plain white granulated but other recipes say caster sugar
Method
1. Put the cut rhubarb into a large jar, kilner jar or whatever you have, with a screw top lid and add the sugar.
2.Shake it all about and put away until the next day, when you'll find all the juice has seep out of the rhubarb.
3. Add the gin, stir well , put the lid on .All you have to do the is put it away in a cupboard somewhere - and give it the occasional stir
4. Four weeks later, strain through a fine mesh sieve, bottle and that's it!
Cheers!
PS My husband - the one who never eats rhubarb, has tried some and was stunned to find - and I quote "it's very good."
This wasn't my lovely Mum's fault, I'm talking about the dreaded school dinners of long ago.
So for years and years I wouldn't and couldn't eat rhubarb, until I went for Sunday lunch at my parents in law as a newly wed.
BB (we share the same initials ) was a wonderful traditional cook, and I'd enjoyed the array of puddings she'd served up before, but this day I froze as a dish of chilled stewed rhubarb was put on the table.
"No thank you" I said politely but my mother in law wasn't deterred. "Do try some - it's lovely with ice cream. Perfect for today as it's so warm."
I didn't like to upset her so I put three scoops of ice cream into my bowl, two rhubarb pieces, the smallest I could find, and ladled a couple of spoonfuls of the sugar syrup in too.
I numbed my mouth with the ice cream first, tried a piece of rhubarb - mmn, a hint of ginger there, and then the chilled syrup. I began to smile, I actually liked it.
I became a convert , and even planted my first rhubarb crowns about eight years ago at my allotment.
I grow two varieties, champagne was the first and the other is Timperley Early.
Rhubarb really is the plant which just keeps on giving. I know you're supposed to divide them after four years or so, and that they prefer a rich soil. Mine though have thrived on neglect and continue to offer up pounds and pounds of fruit every year.
Unfortunately the rest of my family don't like rhubarb, although one of them will eat the odd slice of rhubarb and orange polenta cake at a push. I carry on making crumbles and cakes but my favourite is still stewed rhubarb. Not with ginger, but with a star anise added. Delicious!
Both rhubarb plants are prolific this year, I've given quite a lot away, but then came a light bulb moment.
Gin! Within a flash I was off to Waitrose (other supermarkets are available) and bought a bottle of the cheapest. That day Gordons was on special offer. My next stop was the allotment to pick rhubarb and within minutes I was beginning to make my first batch of rhubarb gin.
Such a speedy and painless process, mixing rhubarb and sugar together. The following day the sugar has dissolved....
After four weeks and three days, I decided to bottle the gin. Of course it's important to have a teeny tiny glass to see if the gin reaches your expectations, and I find a little piece of shortbread just the right accompaniment...
Perfect, although it's very good too with lots of ice and some soda water but don't be too be heavy handed with the water darlings.
Meanwhile, I've decided that more rhubarb needs to be picked and more gin purchased.......
There's quite a few recipes on how to make it floating around, with some slight variations but here's mine
Ingredients
2 pounds of rhubarb stalks , cut into one inch lengths
a bottle of gin
12 ounces of sugar , I use plain white granulated but other recipes say caster sugar
Method
1. Put the cut rhubarb into a large jar, kilner jar or whatever you have, with a screw top lid and add the sugar.
2.Shake it all about and put away until the next day, when you'll find all the juice has seep out of the rhubarb.
3. Add the gin, stir well , put the lid on .All you have to do the is put it away in a cupboard somewhere - and give it the occasional stir
4. Four weeks later, strain through a fine mesh sieve, bottle and that's it!
Cheers!
PS My husband - the one who never eats rhubarb, has tried some and was stunned to find - and I quote "it's very good."
