Homemade raspberry rhubarb juice.
The days of harvest have arrived in Edmonton. We’ve been enjoying one of our region’s most resilient and trouble-free foods.
I was especially impressed by the fighting spirit of the strawberry rhubarb plant that was growing on the property on which we built the Mill Creek NetZero Home. We dug a hole on the property in 2008, forming a mountain of clay over the rhubarb that stayed there for months. The clay was then unceremoniously scraped off by a bobcat, and the rhubarb’s growing area was used as a driveway to transport materials on and off the property for a year and a half.
So imagine my delight when I spotted this little guy a few weeks back.
This rhubarb plant refused to die no matter how it was mistreated
My wife Rechel made a few juices using rhubarb (straight rhubarb juice, as well as apple rhubarb and raspberry rhubarb). It’s ridiculously easy:
- Dice up the rhubarb and other fruit
- Fill half of a pot with fruit, and top it up with water
- Simmer for 30-60 minutes
- Add sweetener to taste
The juice can be frozen for future use or kept chilled in the fridge. Trust me, you can’t buy juice this good in the store.
To grow rhubarb in your own yard, just transplant a small part of the root of a friend’s plant. Make sure to give it some room though – rhubarb tends to get big!
Although rhubarb leaves are somewhat toxic (I’ve been talking about the edible stems this whole time), they can be composted once they are stripped off of the stems.
Rhubarb can be added to many things. Jam, crisp, pie. Whatever. It will taste like Alberta no matter how you cook it.