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Rhubarb, not just for pie anymore

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Rhubarb, not just for pie anymore

Post  Nonna.PapaVino on 6/1/2011, 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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Re: Rhubarb, not just for pie anymore

Post  Old Hippie on 6/2/2011, 1:12 am

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

Gwynn
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Re: Rhubarb, not just for pie anymore

Post  pol_bishop25 on 5/15/2013, 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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Re: Rhubarb, not just for pie anymore

Post  plantoid on 5/15/2013, 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 5/15/2013, 5:52 pm; edited 1 time in total
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substite for vodka in bitters

Post  Nonna.PapaVino on 5/15/2013, 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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Re: Rhubarb, not just for pie anymore

Post  Goosegirl on 5/15/2013, 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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