Just Another Meatless Monday Rhubarb Juice

Rhubarb is one of those things you just should not hate(STEPHANIE!). It's so prolific and so abundant AND SO FREE. How can you not like it? My grandmother called it pie plant but there is so much more you can make besides pie like crunch, cake, jam, jelly, sauce, fruit leather and on and on. I like to use it to make other non abundant fruits stretch out. And now I've made rhubarb juice, I think I've found a way to use up every bit of rhubarb I can grow because this is juice I will can and put it in the pantry for winter use. BOOYAH.

And because you cook down the rhubarb to make the juice, you can make a little snack cake out of the leftover rhubarb mush. Ahhh excellent a two for one recipe, I love these. The taste of rhubarb juice is so fresh and tangy with just a hint of sweet your kids will love it too.

Rhubarb Juice

3 stalks of rhubarb

3 cups of water

1/2 cup-3/4 sugar or honey---add less at first you can always add more after you taste it

1/4 of an orange

bring the water to and rhubarb to a boil

add the sugar, stir until dissolved

taste add more sugar as needed

add the orange, reduce heat cover and simmer for 15 minutes

strain through a metal sieve, save rhubarb mash

let cool 

to serve cut about half and half with cold water or cold soda water for rhubarb soda

Rhubarb Juice and Quick Rhubarb Snack Cake served to the work crew putting up my greenhouse! I love that big stump.

Quick Rhubarb Snack Cake

rhubarb mash from making juice minus the orange piece

1/4 cup of butter, melted

1/2 cup milk

1 egg

1 TBSP vanilla extract

1 1/2 cup flour

1 TBSP baking soda

3/4 cup sugar + 1 TBSP divided

1 pinch of nutmeg

grease an 8 inch square pan

mix the wet ingredients together, set aside

mix the dry ingredients 

add to the wet and stir until combined

scrape into the greased pan

bake at 350˚ for 30 minutes 

serve hot or warm

  Peace and Love-






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