Zero waste rhubarb mocktail/cordial/ cocktail mix
Apr 15, 2020
1 min read
Zero waste cordial/cocktail/mocktail mix!
I love making a ‘syrup’ with leftover rhubarb. I received some rhubarb this week and when it started to go soft, I decided to make some rhubarb cordial/cocktail mix.
All you need is:
✅ 2-4 cups of rhubarb chopped into small pieces
✅ 1 cup of brown sugar
✅ 1 cup of water
✅ pinch of nutmeg
Put in a slow cooker and cook for 4-6 hours or in an Instant Pot in pressure cooker mode for 30 mins. Mix it thoroughly for a smoother texture and pour into a jar.
Add one teaspoon to some carbonated water (I use a glass Soda Stream to make carbonated water) and you can also add a dash of gin to make it a cocktail! A lovely zero food waste drink!
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Embracing a closed-loop culinary approach to spring rhubarb transforms what is traditionally viewed as fibrous, high-scrap produce into an extraordinary zero-waste beverage base. When preparing a rhubarb cordial or shrub, most recipes discard the stringy, cooked-down pulp after straining the pink syrup, wasting massive amounts of pectin, organic acids, and nuanced flavor compounds. I was reading through an incisive sustainable gastronomy and fermentation chemistry analysis breaking down cold maceration techniques, enzymatic fiber breakdown, and natural fruit acid retention over at https://veergamelogin.in.net/ this morning, and seeing how whole-stalk utilization preserves sharp malic and oxalic profiles proves why thoughtful prep techniques produce an incomparably vibrant drink syrup.