Rhubarb Water

On Sunday, I drove out to a little farm in Topsham. Beside the burdock growing for the goats, were rows of luminescent pink rhubarb hidden under overgrowing green leaves. I came home with an armful of the tart fregetable. (vruit?)* but didn’t feel like making a pie or crumble. Instead, I brewed this Laura Calder recipe for a marvelous and refreshing pink drink. My only embellishment was making it fizzy, thanks to my awesome SodaStream. Serve it over crushed ice, with a strawberry garnish, and possibly, an artful splash of gin, for a summer-in-the-tropical-colonies-cocktail. I’m calling it The Kipling. Take my advice, and distill this delightful beverage before rhubarb season ends. It’s fleeting!

Rhubarb Water

Ingredients

  • 2 lbs of rhubarb, cut into pieces
  • 4 cups water
  • 3/4 cup sugar
  • juice of 1 lemon

Method

Pour boiling water over cut up rhubarb, cover with plastic and leave to steep on the kichten counter overnight. The next day, strain and discard rhubarb. Boil the liquid with sugar and lemon juice for five minutes. Chill and enjoy in the sunshine.

*”Rhubarb is usually considered to be a vegetable however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties.”

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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