You may have noticed that the blog has been fairly quiet since the new year. I am not as excited as I once was about reviewing cookbooks, so I will only be sharing the very special ones, and the only knitting I have been doing is simple, round and round socks, so what to write about?
Well, I still love playing with jars and making cocktails. So, my new goal is to put up a cocktail recipe using seasonal ingredients that can be preserved, once a month. I am excited about this self-imposed challenge and hope that y'all will join me in this boozy jar adventure.
Here in the Pacific Northwest, rhubarb has started to arrive in the market. I love rhubarb, and am looking forward to harvesting stalks from my own plant this year.
Only one year old!
Shrubs are an old-fashioned beverage that were once all the rage in England, where they were used for their "medicinal and revitalizing" qualities. Last summer, on the verge of extinction, shrubs made a bit of a come back. Easy to make using all varieties of fruit and spices, I suspect we will be seeing more of these tasty beverages, with and without alcohol.
Spiced Rhubarb Shrub
makes 2 pints
6 cups sliced rhubarb
1 cup apple cider vinegar
1 1/2 cups sugar
1/2 teaspoon salt
1 cinnamon stick
4 whole allspice berries
Place all ingredients in a heavy-bottom sauce pan and bring to a boil. Turn down the heat and simmer for about 25 minutes, until the rhubarb has broken down.
Using a fine mesh strainer remove all the solids. The mixture is going to be quick thick so be patient while it drains, it will take about 20 minutes.
Pour into pint or half-pint jars, leaving 1/2 inch headspace. Process either size jar in a boiling water bath for 10 minutes.
Pretty In Pink
This cocktail is amazing good!
1 1/2 ounces brandy
1 1/2 ounces Rhubarb Shrub
SeltzerAdd brandy and shrub to a rocks glass filled with ice and stir to combine. Top with selzer and stir gently. Garnish with a strawberry. To complete the experience.