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.

Ingredients:

  • 2 or 3 stalks of lovely spring rhubarb
  • 1 tsp vanilla extract
  • 2-3 tbsp demerara or soft brown sugar
  • 2 eating apples
  • 2 tbsp elderflower syrup (apparently Ikea sells it!) or cordial

Method:
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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