I first had rhubarb at The Philosopher's Island when I was 13. It was picked fresh from the garden, then baked in a pie. I'm pretty sure I've only ever had it in pie since - maybe a crumble. Kind of a strange texture but the flavor's fine.
Of course, texture isn't an issue in liquid form. Fee Brothers Rhubarb Bitters showcase the vegetable's tangy sweetness.
Just got the last of last year's rhubarb crop out of the freezer for cooking up today :-) Rhubarb and ginger is my favourite combo.
ReplyDeleteThat does sound appealing - biting flavors but in opposite directions. Maybe the rhubarb bitters could be a nice addition to a highball (aka ginger & rye).
DeleteThis weekend, I am putting in my rhubarb and horseradish. I love rhubarb in pies (often with cherries) but can't imagine bitters!
ReplyDeletehttps://fromarockyhillside.com
Horseradish! You're planting them, I assume?
DeleteOnce in Japan, I went on a hiking trip with the school's mountaineering club. We camped by a creek that with wasabi growing in it. The smell was amazing! I have to admit, I've never taken to the stuff - my taste for heat tends more towards red pepper. But I did enjoy that smell.
This sounds so good only because I love rhubarb.
ReplyDeleteMy mom used to make rhubarb pie. She grew it at least once, too. One of the many, many things I miss about her.
ReplyDeleteI understand.
DeleteI love rhubarb! I've never heard of this, though.
ReplyDeleteKerry! It's been ages. Thanks for stopping by.
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