Homemade Rhubarb Juice ~ Recipe

We are still swimming in rhubarb around here as our plants just keep giving and giving :) So I thought that I would share again with you my favorite way to make a rhubarb juice which is such a wonderful summertime treat :)

The kids and I filled an entire laundry basket heaping to the top with fresh rhubarb stalks to bring into the house for stewing and of course once it is cut it's best to use it up right away so I got busy washing them up and trimming off any dirty spots.

This is so super easy to make and even if you only have a little bit of rhubarb you probably have enough to make at least one special batch :)

Cut up 6 cups of fresh rhubarb stalks into 1 - 2 inch pieces and place in a heavy bottomed sauce pot. Add 8 cups of water, 2 1/2 cups of sugar and 2 or 3 nice thick slices of lemon and bring to a boil. Once boiling reduce the heat, cover and simmer for about 15 minutes when the rhubarb has completely gone mushy.

Let the syrup cool and then strain it through a fine mesh sieve into a jar. You will have a gorgeous pink liquid and you can eat the boiled rhubarb to! The stewed rhubarb is so sweet and tasty that the children love to eat it warm straight from the sieve :) Usually there isn't a stitch of mushy rhubarb left when we're done but since I made so much this year I shared it with the dog and the cow *grin*.

I got some great new jars this spring to that I couldn't wait to use and this seemed to be the perfect time. They have rubber stoppers that you clamp down tightly and we've filled them quite a few times with rhubarb syrup to take along camping with us or for a picnic by the pond.

The rest of the juice I canned in my mason canning jars and some of it I froze as well. If you want to can the rhubarb juice all you need to do is wash up some of your larger canning jars and pour the boiling hot juice straight from the pot after you've strained it into your jars and then screw on your lids with your canning seals heated up just like if you were making jam :) So far I have about a dozen quart jars to last us through the winter and 7 wine bottles full in the freezer. It's going to be so much fun to be able to pull them out in the dead of winter and enjoy a little bit of spring :)

To finish off your yummy rhubarb juice you can mix 1 part syrup with two parts water or for a fizzy spritzer you can use a sparkling water like Pellagrino instead plain water for a real treat. Personally that's my favorite way to drink it and it is so refreshing on a hot day.

Have fun making some of your own!

Hugs,
Rosina


PS. Looking for more yummy recipes?? Check out this week's Hearth and Soul blog hop :)

Deliciously Green

I generally try not to make new year's resolutions as I have a terrible time keeping them but this time I made a promise to myself to live this year intentionally. I want to grab the year by its horns and live it to the fullest, taking control of my days and getting the most out of them for both myself and my family :)

There are so many facets of our life that that encompasses. Such as my desire to slow down the rhythm of our days in order to make even more time to cherish my family, enjoy the simple things life brings no matter how small, increasing our self sufficiency by growing more vegetables and raising more livestock, and fine tuning our diet to try and make sure the foods I prepare for my family are as wholesome as possible to name just a few.

That last one is a tough one though but I'm working on it :) Which is actually where I'm heading with this little ramble that I've taken you on *grin*.

For the last couple of months I have made it a morning habit to blend up a surprisingly yummy spinach smoothie for myself and the children :) When I first thought about making a green smoothie I was a little worried that I was going to hate it despite my want to love it but I think the whole scary thing was in my head because I do really like it *grin*.

I pack my blender right to the top with fresh spinach leaves along with a little bit of fruit, a splash of maple syrup and ice cold herbal tea. Usually I put in an apple or a pear but blueberries are delicious and soon there will be fresh strawberries from the garden to add :)

When I first started making it I was using plain water as my liquid to help puree everything in the blender but I love the extra flavor that herbal tea provides. Our latest favorite is raspberry and each morning after I've used up what was in the fridge I replenish my mason jar with hot tea and pop it into the fridge for the following morning :)

I think I'm going to have to start making two blenders full though as it seems the kids want to drink more and more of it every morning *grin*. I'm not complaining though but tomorrow I'm heading out to weed out a patch in the garden so that I can plant a whole lot of spinach :)

Hugs,
Rosina

PS. Looking for more yummy recipes?? Check out this week's Hearth and Soul blog hop :)

Rhubarb Spritzer

Rhubarb has done it again! Today I made a big batch of delicious rhubarb syrup which is just perfect for a tasty summertime drink :)

This is so super easy to make. Chunk up 6 cups of fresh rhubarb stalks and place in a heavy bottomed sauce pot. Add 5 cups of water, 2 1/2 cups of sugar and 2 nice thick slices of lemon and bring to a boil. Once boiling reduce heat, cover and simmer for about 15 minutes when the rhubarb has completely gone mushy.

Let the syrup cool and then strain through a fine mesh sieve into a jar. You will have a gorgeous pink liquid and you can eat the boiled rhubarb to! I had quite the chuckle this afternoon as I told my mom about making the syrup and that there wasn't one stitch of rhubarb left. The kids had eaten it all up *grin*.

To finish off your yummy rhubarb spritzer you will need a bottle of sparkling water. I love to use Pellegrino. We don't like to have ours to sweet so we use 1 part syrup and 2 parts Pellegrino for a light and refreshing drink. It's like having a soda but without the ingredients you can't pronounce *grin*.

Can't wait to take this on our next picnic!
~ Rosina