I have tried to grow rhubarb on a few occasions with varying success, though I am told it shouldn't be that difficult. It is as easy as...planting rhubarb crowns in well-drained soil with full sun, spacing them 3 feet apart, and watering regularly for a bountiful harvest of this perennial vegetable/not fruit!
I grew up on rhubarb as an ingredient fixture and this recipe is a version of my mum's rhubarb lemonade that outgrew itself and got all fancy. I love the pairing of strawberries and coconut cream with rhubarb. Again, adding an alcohol of your choice (we’re thinking white rum) will make it all grown up and perfect to serve at any gathering.
This recipe first appeared in The Weekend Table, my absolute favourite child. Go get your copy, we literally have less than 100 left across the entire country!
Try some of these other amazing rhubarbie recipes to get a real taste for it!
Rhubarb Raspberry and Black Pepper Mousse
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Need
- 250 Grams rhubarb stalks, roughly chopped
- 250 Grams strawberries, fresh or frozen
- 150 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 500 Grams water
- 1 lemons zest and juice
- coconut milk as needed Recipe
- ice as needed
- fresh strawberries to garnish glasses
Do
- 1
Place rhubarb, 250g strawberries, sugar, vanilla, water, lemon juice and zest into the Thermomix bowl and cook 10 min/80°C/Reverse/speed 1.
- 2
Strain this mixture into a glass jar.
- 3
When cool, dilute as you would a cordial with coconut milk and blend 1 min/speed 8. Serve over ice garnished with a fresh strawberry on each glass.
