The Bluebarb

[Badfellow]

For little more cost than their time, one can fill up their freezer with enough seasonal produce to last them well through the winter. I've been coming down to the last of last year's stash as we approach June, getting ready to fill it back up again, cycle of the seasons and such. And more recently, I came across a freezer bag full of forgotten blueberries. Next to it, a freezer bag full of diced rhubarb stems. What chance of drunken fate had brought these two together?

Hence the Bluebarb was born. It's basically yet another modified daiquiri platform that utilizes an unlikely pair of flavors. It does not include lime as rhubarb works quite well on it's own as a souring agent. Feel free to double the rum, or to substitute with any white rum/rhum you see fit. This is a recipe for 1 serving.

In a blender:

1/2 cup frozen blueberries
1/2 cup frozen rhubarb stem (diced)
2 tsp. sugar
4 oz. Cruzan Aged Rum (white)

Pulse in blender for at least 15 seconds until mixture takes on a slight froth. Pour immediately over ice in a tall glass and serve.

[peetie44]

For little more cost than their time, one can fill up their freezer with enough seasonal produce to last them well through the winter. I've been coming down to the last of last year's stash as we approach June, getting ready to fill it back up again, cycle of the seasons and such. And more recently, I came across a freezer bag full of forgotten blueberries. Next to it, a freezer bag full of diced rhubarb stems. What chance of drunken fate had brought these two together?

Hence the Bluebarb was born. It's basically yet another modified daiquiri platform that utilizes an unlikely pair of flavors. It does not include lime as rhubarb works quite well on it's own as a souring agent. Feel free to double the rum, or to substitute with any white rum/rhum you see fit. This is a recipe for 1 serving.

In a blender:

1/2 cup frozen blueberries
1/2 cup frozen rhubarb stem (diced)
2 tsp. sugar
4 oz. Cruzan Aged Rum (white)

Pulse in blender for at least 15 seconds until mixture takes on a slight froth. Pour immediately over ice in a tall glass and serve.

There's a good lad...

(btw, badfellow, nice recipe -- will try)

[Badfellow]

Cheers, piano man.

Rhubarb is the detente of spring. Rhubarb crisp (flour, butter, brown sugar, cream cheese, etc.) can be well by itself, or it can be even better soaked in a bath of heavy, dark rum. When the desert is soaked as such with good rum, it is better eaten with a spoon. Maybe even a scoop of vanilla ice cream. And more rum.

rhubarb note: Canadian rhubarb has smaller, more rouge stems. Still sour but with a higher concentration of sugars. This is the best cultivar of 'da 'barb.

[Screwball]

http://www.youtube.com/watch?v=nsCXZczTQXo

[Mayhem]

I planted rhubarb this spring, and hope that I'll be able to harvest some next year.