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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made this today after finding some very expensive rhubarb at the store. I got the original recipe from Vegan Dad's site: / I added it to my Organic Ginger Ale and wow, what a delicious drink! It is also good added to lemonade or even tea. Ingredients:
10 cups rhubarb |
1 cup water |
1 cup sugar (i used 1/2 xylitol and 1/2 raw cane sugar) |
1 cup strawberry jam (home made) |
1 tablespoon lemon juice |
Directions:
1. Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
2. Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
3. Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
4. Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.
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