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Rhubarb, not just for pie anymore Toplef10Rhubarb, not just for pie anymore 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Rhubarb, not just for pie anymore I22gcj10Rhubarb, not just for pie anymore 14dhcg10

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Rhubarb, not just for pie anymore

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Rhubarb, not just for pie anymore Empty Rhubarb, not just for pie anymore

Post  Nonna.PapaVino Wed Jun 01, 2011 8:53 pm

The Oregonian (a newspaper) has an exceptional garden writer, Vern Nelson. He suggests the following, Rhubarb Bitters:

Rhubarb bitters

Vern Nelson for The Oregonian

The following is a rhubarb bitters recipe adapted from an orange bitters recipe given me by John Eisenhart, chef at Pazzo Ristorante. It will yield 2 1/2 to 3 cups of bitters, which is not nearly enough, so make larger batches while you are at it.

Ingredients:

The peel from 2 oranges cut into thin strips with as little of the white pith as possible
The peel of 1/2 grapefruit cut into thin strips with as little white pith as possible
1/2 to 1 cup chopped fresh rhubarb
1 juniper berry
3 inches tamarind pod with seeds
3 coriander seeds (or substitute 4 or 5 cloves for the juniper, tamarind and coriander)
1 to 1 1/2 cups vodka or Everclear

Mix the ingredients in a large jar and screw on a lid to seal it. Shake it every 3 to 4 days for 12 weeks. Strain out the solids and enjoy!

Champagne cocktail

Place a sugar cube in a Champagne flute. Put 1 to 2 tablespoons of bitters (or to taste) over the sugar cube. Fill the glass with Prosecco or other sparkling wine.
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Post  Old Hippie Thu Jun 02, 2011 1:12 am

I saw that too and am going to try it. Sounds yummy to me.

Gwynn
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Post  pol_bishop25 Wed May 15, 2013 4:40 pm

Seem like a fine recipe, which I certainly going to try. Anyway, any ideas if I can use a substitution of the vodka or Everclear? Maybe wine or anything else?
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Post  plantoid Wed May 15, 2013 5:27 pm

I wonder if it would be any good with a five star brandy instead ?

It makes a cracking bright clear country wine as well . I liked to brew mine " fine herb " sweet rather than glass cutting dry , It also makes a good sparkling champagne style wine .


Last edited by plantoid on Wed May 15, 2013 5:52 pm; edited 1 time in total
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Rhubarb, not just for pie anymore Empty substite for vodka in bitters

Post  Nonna.PapaVino Wed May 15, 2013 5:50 pm

Pol, I did some research and couldn't find a substitute for the high alcohol non-flavored ingredient in bitters (vodka or ever clear). What I did find is that the high alcohol content helped extract and preserve flavors from your ingredients. So I'd guess substitution with wine (inadequate alcohol level) or brandy (expensive) wouldn't be a good idea. However, PapaVino said wine would be great if poured into the chef making the bitters...mellow that guy out! Nonna
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Post  Goosegirl Wed May 15, 2013 8:24 pm

Finally! Something to do with the rhubarb in the yard! (not enough for cakes or pies & such!)

A brandy, tequila, a rum would likely all do just fine - would have the proper octane - however they will add different flavors to the mix. Vodka or Everclear make great bases since they lack the distinctive flavors of the others. Personally, I intend to try this with tequila. bottoms up

GG
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