Wednesday, March 3, 2021

Bitters of the Month: Rhubarb


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.

10 comments:

  1. 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.

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    1. That does sound appealing - biting flavors but in opposite directions. Maybe the rhubarb bitters could be a nice addition to a highball (aka ginger & rye).

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  2. This weekend, I am putting in my rhubarb and horseradish. I love rhubarb in pies (often with cherries) but can't imagine bitters!

    https://fromarockyhillside.com

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    1. Horseradish! You're planting them, I assume?

      Once 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.

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  3. This sounds so good only because I love rhubarb.

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  4. My mom used to make rhubarb pie. She grew it at least once, too. One of the many, many things I miss about her.

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  5. I love rhubarb! I've never heard of this, though.

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