Now I no longer have the right to all the rhubarb I want I've been wondering what we're going to do??
While shopping at Bookers last week I spied on a top shelf in the baking section a very large tin of Rhubarb. I took a look and couldn't see anything in the tin that shouldn't be there...ie crap stuff..
With one tin in the shopping of home, so today..(rest day).. I've managed to take a closer look with my bins on and what a surprise....just rhubarb & water. The tin is almost 3kg so that's the starting point, pick up the sugar tomorrow and will give it a go.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
Sorry for the late reply Myles.... a manic week at work.
When I had an unlimited barb, I would freeze it down and then use 12kg of barb in around 20 litres. I think with this tin of almost 3kg I won't go over 5 or 6 litres for the first try and see what comes out.
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
The nicest rhubarb wine I ever tasted was made by the late Pete, who made it using 100% juice i.e. rhubarb that's been frozen, then hung in a bag over a funnel and collection jar (a 1 gallon DJ). Only free run juice was used as the original instruction said about not squeezing it once it's stopped dripping.
I didn't ask what yeast he used, but it was a light pink/rose in colour and had a distinct rhubarb flavour with a hint of sweetness so as not to have that acidic bite you get from raw, uncooked rhubarb.
"What the large print giveth, the small print taketh away." Tom Waites
Do you get good flavour carry-over from rhubarb???
I would have thought it would be difficult.
I love rhubarb as a dessert and it’s always cooked with heaps of sugar so it’s nice and sweet.
I have no idea what it would taste like not as a dessert….
