I had meant to post this recipe much earlier in the summer during rhubarb season. But, as usual, the summer has been flying by and I am just getting to it. My rhubarb plant, as you can see, was huge this year. So, I had been on the hunt for a recipe to use all of this wonderful rhubarb, one without sugar. I stumbled upon a post that mentioned rhubarb lemonade and it sounded like a great idea. This is the concoction I came up with, which is basically rhubarb and lemon juice.
I love picking things from the garden and immediately using them in a recipe. It is the joy of my summer. Here is a bunch of rhubarb I pulled just last week. I figured that since we got such a late start with the growing season this year it would still be good, even on July 10th.
Rhubarb Puree Ingredients:
4-6 cups Rhubarb- chopped
juice from 3-4 lemons
1/4-1/2 cup water
In a large pot combine rhubarb and water. Cook on medium heat, stirring occasionally, until it softens. Add the lemon juice and cook for a few more minutes. Let it cool before pureeing with a hand blender. Put in jars to cool in the fridge over night or longer. Now you have a wonderful rhubarb puree. I use the puree to make a cool ice drink in the Vitamix, or high powered blender. Combine a few spoonfuls of the puree with ice, a little water and about 6 drops of Stevia. Process until smooth. I like to serve this with fresh strawberries to add an extra sweetness.
Enjoy a cool summer treat!
