Tag Archives: CSA recipe

DIY Ginger Rhubarb Soda

01 Monday Jul 2013

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RhurbarbSoda
I have to admit that I hate rhubarb.  I never understood why people get excited about rhubarb season.  I am sure there are good strawberry rhubarb pies out there, but I much prefer cherry.  I was contemplating what to do with a bunch of rhubarb that Chris neglected to switch into the CSA swap box a couple of weeks ago when our friend Linsey stopped by.  Linsey happened to have memorized a recipe for ginger rhubarb soda and promptly whipped up a batch with the unwanted stalks.  I was skeptical, but the resulting pink syrup was delicious when mixed with tonic.  I have since made some batches on my own and secretly hoarded them away from Josie, (aka the girl who eats olives, pickles and now apparently rhubarb).  I have to admit, I was sad this weekend when our CSA was out of rhubarb.  Here is Linsey’s recipe:

*1 lb Rhubarb (washed and cut into 1″ pieces)

*3 Cups water

*1/3 Cup Sugar

*Juice of 1 Lime

*1 Tablespoon or More of Fresh Ginger, peeled and roughly chopped (We added extra and used a 1″ piece)

1. Add the rhubarb and water in a medium size saucepan on medium/heat. Once it boils, turn down heat and simmer uncovered for about 20 or 30 minutes or until rhubarb starts to fall apart.

2. Run the mixture through a fine sieve and push all of the liquid into a bowl. Be careful not to burn your fingers!

3. Put the liquid back on the stove, add sugar, ginger and squeeze in the lime juice.  Bring to a boil and then back to a simmer for about 20 or 30 minutes.  When the mixture slightly thickens, strain the chunks of ginger out and then let cool.  Be sure not to cook too much, as the liquid will continue to thicken as it cools.

4. Pour the syrup into a heat-resistant bottle and allow to cool in the fridge.

5. Combine syrup with tonic or soda water to taste.  Ginger Rhubarb Soda also makes a great cocktail.

Thanks Linsey!

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Cherry Rhubarb Buttermilk Ice Cream

19 Tuesday Jun 2012

Posted by in Likes, Projects

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We had an amazing abundance of ripe cherries from our CSA on Saturday.  Once the girls were sufficiently stained I decided to make the rest into ice cream.  We added the rhubarb from last week’s share and the result is a tart and sweet pink mix.  Chris inherited our ice cream maker from his grandmother and it is one of my favorite summer tools.  Here is the recipe:

*3 Cups Whole Cherries

* 10 Stalks Rhubarb

* 1 Cup Buttermilk

* 3/4 Cups Natural Sugar

* 1 Vanilla Bean

* 2 Cups Good Quality Heavy Cream (Ronnybrook Farm’s is our favorite)

* 5 Egg Yolks

* 2-3 Tablespoons of Natural Sugar

* Splash of St. Germaine Liqueur 

1. Pour buttermilk and sugar into a pot.  Scrape seeds from vanilla bean and drop seed pod and seeds into the milk.  Heat on low until the sugar dissolves.  Turn off heat and set buttermilk mixture aside for about an hour.

2. Chop and pit cherries and place in medium sauce pan with the St. Germaine.  Finely chop rhubarb and put in another saucepan with the sugar.  Cook both over medium heat until bubbly and soft- about 15 minutes.  Turn off rhubarb and continue to cook the cherries until lost liquid is mostly evaporated- about another 10 minutes.  Cherries will be fragrant and densely syrupy.

3. Beat egg yolks with an electric mixer until they become a light yellow color.

4. Remove pod from milk mixture and slowly reheat.  Take out 1/4 cup of the milk and slowly pour into the egg yolks, while whisking constantly.

5. Pour egg mixture back into remaining buttermilk, slowly whisking as you pour.

6. Stir this mixture over low heat until it thickens and coats the back of a spoon.  (A finger run through the back of the dipped spoon will leave a trail).

7. Allow this custard to cool for about half an hour and then pour in cream.  Place the cream/custard mix into the fridge for two hours.

8. Pour cooled custard mix into ice cream freezer.  Add 1/4 cup of the cherries and make ice cream according to manufacturer’s directions.

9.  When ice cream is done, mix in the remaining cherries and rhubarb.

10. Allow ice cream to harden in freezer for an hour before eating.  (OK, this last step has never actually happens at our house).  Enjoy!