This creative old-fashioned recipe has two bitters and a unique bourbon that give it a campfire feel This substance is particularly abundant in the leaves, but the stalks may also contain high amounts, depending on the variety. Tanhuanpää, Pirjo; Suojala-Ahlfors, Terhi & Hartikainen, Merja (2019). "Genetic diversity of Finnish home garden rhubarbs ( Rheum spp.) assessed by simple sequence repeat markers". Genetic Resources and Crop Evolution. 66 (1): 17–25. doi: 10.1007/s10722-018-0692-8. S2CID 52821042. Lemon - for a little bit of acidity and added flavour. You could also use orange instead or both if you want. As we are using zest as well I would recommend you look for unwaxed lemons. However, if not available, simply pour some boiling water over the lemon which will loosen the wax and make easier to remove it with your veggie scrubbing brush. Due to its sour taste, it’s rarely eaten raw. Instead, it’s normally cooked — either sweetened with sugar or used as an ingredient.

In traditional Chinese medicine, rhubarb roots of several species were used as a laxative for several millennia, [40] although there is no clinical evidence to indicate such use is effective. [41] Phytochemistry and potential toxicity [ edit ] Rhubarb needs cold weather to thrive (unlike many humans 🙂 so it’s usually found in climates with a winter season. Las Perlas does it again with this amazing blend of mezcal, pepper flakes, balsamic syrup and rhubarb bitters. Rhubarb is grown widely, and with greenhouse production it is available throughout much of the year. It needs rainfall and an annual cold period of up to 7–9 weeks at 3°C (37°F), known as ‘cold units’, to grow well. The plant develops a substantial underground storage organ (rhubarb crowns) and this can be used for early production by transferring field-grown crowns to warm conditions. [10] Rhubarb grown in hothouses (heated greenhouses) is called "hothouse rhubarb", and is typically made available at consumer markets in early spring, before outdoor cultivated rhubarb is available. Hothouse rhubarb is usually brighter red, tenderer and sweeter-tasting than outdoor rhubarb. [11] After forcing for commercial production, the crowns are usually discarded. [10] In temperate climates, rhubarb is one of the first food plants harvested, usually in mid- to late spring (April or May in the Northern Hemisphere, October or November in the Southern Hemisphere), and the season for field-grown plants lasts until the end of summer. Lyle, Katie Letcher (2010) [2004]. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nded.). Guilford, CN: FalconGuides. p.111. ISBN 978-1-59921-887-8. OCLC 560560606.Strain rhubarb-infused water into a saucepan and add ⅓ cup raw honey and the juice of half a lemon. Sugar - either caster (fine) or granulated sugar will do. Yes there is fair amount of it but as we are making cordial/syrup which will be diluted, this is necessary.

The Royal Horticultural Society has the UK's national collection of rhubarb that comprises 103 varieties. In 2021–2022 this was moved from southern England to the more northern garden RHS Bridgewater where winter cold and rainfall are better suited for rhubarb. [30] The following cultivars have gained the Royal Horticultural Society’s Award of Garden Merit: [31] To store my rhubarb cordial I use the brown bottles with swing tops you see on the photographs which my hubby uses when he makes his home brew. If I only make a small batch like one or two bottles of cordial I must admit I do not bother sterilising them. All I do is wash them really thoroughly in hot, soapy water, give them a good rinse with hot water as well and use for my cordial.Safety Officer in Physical Chemistry (13 August 2005). "Safety (MSDS) data for oxalic acid dihydrate". Oxford University . Retrieved 30 December 2009.