This is a delicious drink, perfect for a hot summer day!
It’s also very easy to make, and a good solution for using all that rhubarb.
1 Lb rhubarb
1” fresh ginger root
1 cinnamon stick
10 cups water
¾ cup sugar, or to taste; or use any other sweetener like Stevia or honey
Rinse rhubarb and cut into smaller pieces, just small enough to fit your pan. No peeling necessary! Place them in the pan and add the ginger root cut in three slices, the cinnamon stick and the water.
Bring to a boil, turn down the heat and simmer for about 45 min.
Strain through a sieve, discard the solids, and add the sugar. Stir until it is dissolved. Let cool, then place it in the refrigerator.
Serve cold, maybe over ice!
Here’s Emma picking the rhubarb in her back garden.
Pick some rhubarb to use later. Freeze it as it is, just rinsed and cut in pieces to fit your pot. Make 1 Lb bags, so it’s already measured.
You can even freeze the rhubarb with the ginger piece cut in three slices!
Later, take one package out and add the frozen rhubarb into the water with ginger and cinnamon. It’ll thaw as the water boils up.
Of course, do freeze some for other delicious rhubarb dishes!
They say you should cut away the flower stems in order to keep the rhubarb stems delicious and tender for as long as possible as the summer moves along. Make sure you harvest the stems before they get too big.
Rhubarb is best during May and June, depending on where it grows.