[Sca-cooks] OOP - Nectar de Rhubarbe

Sue Clemenger mooncat at in-tch.com
Fri Apr 6 18:25:20 PDT 2007


Couldn't you make your own, non-alcoholic version? Simmer a given amount of
rhubarb stalks in water, strain, and use to make a simple syrup? Or some
variation thereof? What's got me thinking like this is all those Andalusian
recipes for drink syrups--the ones I've looked at and/or played with all use
a tart fruit or other source of tartness (like the vinegar in sekanjabin).
If you had your own, concentrated rhubarb syrup, you could add it to a
sparkling water for the fizz....
--Maire


----- Original Message -----
From: <colleen.mcdonald at comcast.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, April 06, 2007 9:48 AM
Subject: Re: [Sca-cooks] OOP - Nectar de Rhubarbe


> > Since the Willamette Valley just to your south is one of the main
> > Rhubarb
> > growing grounds in the States, why in the world would you import the
juice
> > from New York? If you want to wait til summer, I can donate stalks from
the
> > plants that grow happily by my driveway.
> >
> > Regina in Portland >>
>
> Thanks for the offer, Regina.  I was looking for something unique and
unusual as a beverage for my hubby's birthday dinner since he's forgoing
wine right now.  It's a low-alcohol cider, not just rhubarb juice.  I don't
pretend to be a cider maker, don't even play one on TV. ;-)
>
> The good news is that Fairway Markets in New York is getting ready to do
mail order via the web, so I might be able to get some after all.





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