Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
March 2017 Rhubarb, Apple & Vanilla Juice
A fabulously fresh spring recipe from an east side plot holder.
This recipe makes a change from rhubarb crumble and is a good way to use fresh new forced stalks in spring. It makes about a litre, enough for 4 and if covered can be kept in the fridge for a couple of days.
Wash the rhubarb and cut into small pieces. Put into a small pan together with the vanilla, sugar and 300ml of water. Bring to the boil. Cook for 4-6 minutes on a low heat until soft, stirring occasionally. Put in a food processer or blender while still warm.
Wash, core and peel the apples, cut into quarters. Add to the rhubarb with the elderflower syrup and 300ml of water. Blend on a high setting for about 3 minutes. You can alter to taste with a bit of lemon juice or more elderflower syrup. Put into a jug or bottle and cool. Mix well before serving. Enjoy! EC
New rhubarb shoots photo:EC