Drinks & Juicing
Roast rhubarb lemonade
A recipe by Riveford Field Kitchen mixologist Gem Stadden: Rhubarb is one of my absolute favourite flavours of the season. It’s unique tang makes it perfect for roasting and whilst we all enjoy a good crumble, this drink will be the perfect refreshment for the long sunny days we've all been looking forward to.
Ingredients
- 4 sticks of rhubarb
- 2 lemons
- 200g sugar
- 500ml water
- 2 cardamom pods
- ¼ inch ginger
- 1 star anise
Method
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Step 1
Preheat your oven to 200°C/Gas 6. Slice the rhubarb into chunks about 2cm long and toss with 100g of the sugar until coated.
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Step 2
Halve the lemons. Place the rhubarb on a baking tray with the lemons and roast for 15-20 mins, until the rhubarb is soft.
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Step 3
Meanwhile, in a saucepan, add the rest of the sugar, 500ml of water, the cardamom pods, piece of ginger and star anise. Bring to the boil and simmer for a couple of minutes, before leaving to cool, removing the cardamom and star anise.
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Step 4
When the rhubarb and lemons have finished roasting, transfer them into a food processor. Deglaze the roasting pan with your sugar syrup, then add that to the blender too. Blitz until the lemons and rhubarb are completely broken down.
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Step 5
Strain the juice through a muslin or a clean tea towel over a bowl or jug, then tip into a sterilised bottle or container and store in the fridge for up to 2 weeks.
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Step 6
This mixes very well with ginger beer, soda water, or plenty of crushed ice and a tot of rum to make a quick daiquiri.