If there is one thing guaranteed to grow in my garden, it’s rhubarb. Every winter I look at my root, wish I’d dug it up and separated it and assume the worse. Then, as the soil get a bit warmer around February/March, the little green and pink stalks poke through, and they won’t stop until summer. This rhubarb juice really makes the most of it.
My garden rhubarb is tarter than the forced variety, but for me this is a plus- I love food with a bit of bite. It is so versatile: use it in cakes and puddings and alongside oily fish such as mackerel or to cut through the gamey richness of venison.
I like to drink my rhubarb. Add a gentle heat, sugar and spice and you’ve got a delicious long drink as it is, but it is also the perfect vehicle for a splash of gin, or vodka. In fact that reminds me of the time I made rhubarb vodka and it went mouldy but that is another story!
She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
A foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen.
Judge: International Cheese Awards. Cheese fiend!
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK
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