Add a 25-ounce bottle of rum into the container. Silver unaged rums like Cana Brava, Don Q, or Havana Club work best. It should be ready within 2-4 weeks depending on your flavor preference. The longer it infuses, the more flavor you extract from the rhubarb and lemongrass. Find your ideal balance! Dry aging meat at home sounds like an intimidating process, but all that's really needed is a little extra room in the refrigerator. Dry aging is a process of tenderizing and flavoring meat that helps to develop a far more rich and robust flavor than it would have when fresh. And yes, it can be safely done at home. Refrigerators have built-in circulation systems that will allow fresh air to surround the meat as it dry-ages, keeping it cool, dry, and safe from bacteria. 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. 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. Theroux, Alexander (2017). Einstein's Beets. Fantagraphics Books, Seattle Washington. p.47. ISBN 978-1-60699-976-9.

Rhubarb would appear weeks before trees budded and flowers bloomed, the first hopeful sign of spring. Is rhubarb a fruit or a vegetable?

This delicious Rhubarb Cordial is super easy to make and provides perfect drink solution on those hot days when just water simply won't do as you are after that little bit of lovely flavour in your drink. Shop bought cordials, squashes and syrups are more often than not loaded with unnecessary ingredients or artificial sweeteners which personally I like to stay clear of.

Fry, Joel (20 July 2012). David H (ed.). "Did John Bartram introduce rhubarb to North America?". Growing History . Retrieved 23 February 2023.At home, Chapman drinks seltzer with rhubarb bitters, and his wife likes to add the bitters to ice cream. Chapman says they are also delicious in salad dressings and shrubs (drinking vinegars).

Place a thin layer of flake salt on a small plate. Rim glass with lime juice and dip each glass into the salt. Set aside. Reduce heat to a simmer and add in 2 cups of chopped rhubarb stalks. Lightly simmer the rhubarb for 20 minutes, stirring occasionally (do not let the syrup boil and burn).The precise origin of culinary rhubarb is unknown. The species Rheum rhabarbarum (syn. R.undulatum) and R.rhaponticum were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, R.× hybridum, were grown as vegetable crops in England and Scandinavia. They readily hybridize, and culinary rhubarb was developed by selecting open-pollinated seed, so its precise origin is almost impossible to determine. [3] In appearance, samples of culinary rhubarb vary on a continuum between R.rhaponticum and R.rhabarbarum. However, modern rhubarb cultivars are tetraploids with 2 n = 44, in contrast to 2 n = 22 for the wild species. [4] Noonan, SC; Savage, GP (March 1999). "Oxalate content of foods and its effect on humans" (PDF). Asia Pacific Journal of Clinical Nutrition. 8 (1): 64–74. doi: 10.1046/j.1440-6047.1999.00038.x. PMID 24393738.