Rhubarb two ways
I love rhubarb season! Pink everywhere, the sweet but sour smell and then all the possibilities of tart and crumble and all things tasty. It really is too much for me sometimes. I have to be honest, every time I've walked past rhubarb in the last week, I've had to buy some. I can't control myself and now I find so bloody much of the stuff in my kitchen I'm having a breakdown!
I also have my mama to stay so I'm super excited plus all like 'let me make the most delicious thing you've ever eaten mama'. I mean, there's no real way I could - she's a great in the kitchen, no. A bloody great cook but I try. And she's my mama, I want to treat her to a life of doing nothing whilst she's with me. So rhubarb. I have waaaaay too much in the house. oops.
First thing we did was make rhubarb and cardamom infused gin (every girl and her mama needs a G+T in hand). It is literally the EASIEST thing ever and while I didn't follow this girls recipe exactly, I did follow her lead! I mean come on, pink gin! HE-LLO tiger....
The process was so easy, anyone can do it. Chop up 2 sticks of rhubarb (washed) 1 teaspoon of bashed up cardamom pods and stick into half a litre of gin. Shake every day for 2 weeks. Enjoy
Now, the 2nd recipe we made was pickled rhubarb and ginger. Again, so easy (and you know how I'm into easy recipes). Literally chop up 400g rhubarb or there abouts, a handful of ginger, heat up a big glug of cider vinegar, a spoon of sugar, spices (we used mustard seeds, fennugreek and pepper corns) and put everything in a jar. Leave for a week and see how you like the taste, eat on everything!