Suzi Mitchell: Cheers to a tarty tale | SteamboatToday.com
YOUR AD HERE »

Suzi Mitchell: Cheers to a tarty tale

Suzi Mitchell used a batch of rhubarb to make Rosemary Lemon Rhubarb spritzer recipe this week.
rhubarbpot

As I mentioned last week, our neighborhood is enjoying the bounty of next door’s enormous rhubarb plant. Thinking I should expand my repertoire from a stewed staple served over yoghurt, I have uncovered all kinds of weird and wonderful facts this week about my favorite fruit. So I thought I would share with fellow fans.

• Rhubarb originated in Siberia

• Herbalists used it in Chinese medicine treating toothache, burns and appendicitis.



• It is a natural laxative — enough said!

• Rhubarb originally was classed as a vegetable until the abolition of the Sugar Tax in 1874, when it was reclassified as a fruit. However this fact is debatable depending what you read. Some sources still think it is a perennial vegetable associated with the buckwheat family.



• In the early 19th century, rhubarb stalks were dipped in sugar and eaten by children as an early form of candy.

• Rhubarb leaves are toxic as they contain oxalic acid. The leaves can be used to make a natural insecticide.

• Due to its raw tart flavor, rhubarb first was used in soups, meat dishes and stuffing.

• It is a great option for preserving; in the UK it is often pickled with spices such as nutmeg and cinnamon.

Probably my favorite find is the following recipe that I sourced in Saveur Magazine. They called it the Rhuby Slipper or a Pink Princess. I switched the soda water for Prosecco, and call it Deceptively Dangerous.

Rosemary Lemon Rhubarb Spritzer Recipe

Yield: Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

Ingredients

• 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices

• 2 cups water

• 1 1/2 cups sugar

• 3 tablespoons chopped fresh rosemary leaves

• 1/2 cup lemon juice

• Soda water or carbonated water

Method

1. Put rhubarb pieces, water, sugar and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.

2. Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.

3. To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup and the rest with soda water.


Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User


Explore Steamboat


See more