Rhubarb Schnapps, Updated

In the past, this has happened: I blink, and rhubarb season passes. But in recent years, rhubarb season hasn’t been so fleeting. Rhubarb, in fact, is still in abundance at our little co-op, and I keep buying bundles of it because I found a rhubarb cake I absolutely love (more soon), but also because I love rhubarb schnapps: it is so refreshing poured over ice, topped with seltzer, spritzed with lime.

I’m on my third batch this summer, and I’ve discovered a few things:

1. In about 3 to 4 weeks (as opposed to 6, which is what the original recipe suggests), it’s done and ready to be bottled.
2. These grolsch-style bottles are a nice way to store the finished schnapps in.
3. If you find, after a few days, the hue of the schnapps is barely pink, go find some more rhubarb with pink stalks. Chop it up, and add the pieces to your brew. I did this with my most recent batch. Note: To avoid the hassle, start with the pinkest rhubarb stalks you can find.
4. If you’re going through the effort, you may as well make a double or near-double batch (see notes in recipe).
5. Rhubarb schnapps is such a pretty hue and makes a beautiful gift.

I first wrote about this schnapps, ( a Nigella recipe ), in June four years ago, which still feels late for rhubarb season. The season seems to get longer and longer every year — not sure if this is a good thing or not? — but I can’t say I’m sad to still have access to it. I hope you do, too.

Description

From Nigella Lawson’s How to Be a Domestic Goddess

Recently I made a double batch, which filled 4 of these bottles nicely . It is so pretty and makes such a nice gift—people are always so thrilled.

Here are the proportions for a near-double batch:

• 3+ lbs. rhubarb to yield about 2.25 lbs. trimmed/cut
• 2.5 cups sugar
• 1.75 L bottle vodka

Notes: When I made this recently, I realized after a few days the color had been leeched from the rhubarb but the hue of the schnapps was not very vibrant. This was because I had started with rhubarb that wasn’t very pink to begin with. So, I bought some more rhubarb—the brightest pink stalks I could find—chopped them up and added them to the jar… worked like a charm. SO, try, if you can, to start with pink stalks.

• 2 lbs. rhubarb* to yield about 1 1/4 lbs. once cleaned and trimmed
• 1 1/2 cups sugar
• 1 liter vodka, cheap is just fine

• Try to buy the brightest pink stalks you can find. See notes. See notes, too, for a double recipe.

1. Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka.
2. Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often.
3. Strain schnapps into a pitcher; then pour into a bottle or bottles .

Description

From Nigella Lawson’s How to Be a Domestic Goddess

Recently I made a double batch, which filled 4 of these bottles nicely . It is so pretty and makes such a nice gift—people are always so thrilled.

Here are the proportions for a near-double batch:

• 3+ lbs. rhubarb to yield about 2.25 lbs. trimmed/cut
• 2.5 cups sugar
• 1.75 L bottle vodka

Notes: When I made this recently, I realized after a few days the color had been leeched from the rhubarb but the hue of the schnapps was not very vibrant. This was because I had started with rhubarb that wasn’t very pink to begin with. So, I bought some more rhubarb—the brightest pink stalks I could find—chopped them up and added them to the jar… worked like a charm. SO, try, if you can, to start with pink stalks.

• 2 lbs. rhubarb* to yield about 1 1/4 lbs. once cleaned and trimmed
• 1 1/2 cups sugar
• 1 liter vodka, cheap is just fine

• Try to buy the brightest pink stalks you can find. See notes. See notes, too, for a double recipe.

1. Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka.
2. Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often.
3. Strain schnapps into a pitcher; then pour into a bottle or bottles .

Find it online : https://alexandracooks.com/2018/08/01/rhubarb-schnapps-updated/

I’ve been trying to get this post out for weeks and almost, in fact, didn’t publish it because I feared at this point in the summer it might be irrelevant, but a trip to the Schenectady Greenmarket this past Sunday quelled my worries. Basil—in large bunches—is still readily available and affordable. And perhaps your backyard basil bushes are flourishing, too? (Mine are dead.)

Three weeks in a row (several weeks ago now), an enormous bunch (or two!) of basil arrived in our CSA. Initially I used the basil as needed, but the bounty eventually caught up with me, so I made a very large batch of basil pesto, and for the first time ever, I froze it in individual blocks using my ice cube tray. This is probably something you all have been doing for years, and I absolutely should have been, too, but alas I have not. Note: Historically my freezer is the place where things go to die.

There is a recipe below for a straight-up, large-batch basil pesto with notes for making a small batch as well as for adapting the recipe to whatever herbs and nuts you have on hand. I hope it might be handy should you find yourself with an overload of herbs.

Hope your summer is going well, Friends. I feel a bit in the weeds in regard to the blog, but I suppose this is a good thing? I’ve been spending my days with the kids at the town pool or park or with my in-laws or parents, and for the first time, I’ve actually been really enjoying* it. Hope you all are so well.

*I did, however, just sign the kids up for a week of full-day soccer camp because this “fun mom” is running out of steam.

Reminder: Store basil out of the fridge in a tall glass with a little bit of water. Here’s a how-to-make-pesto play-by-play:

Remove tough stems; tender ones are OK:

Gather your ingredients. I have not been using nuts, but absolutely use nuts if you wish.

If you are making a large batch, you’ll likely have to process the pesto in batches.

Add herbs, cheese, garlic, nuts, etc. into food processor:

Purée until everything is combined. Taste, and adjust seasoning as desired with more salt, lemon, oil, etc:

I’ve been using the pesto on sandwiches. Love this one: roasted red peppers , fresh mozzarella, and greens on ciabatta :

Also great tossed with grilled vegetables:

Store pesto in fridge or freezer. Freeze pesto in ice cube trays; then transfer the frozen cubes to a ziplock bag and return to the freezer. Look: I found purpose for my canelé mold I have yet to use—score!

Description

Pesto can be made with many a herb (parsley, chives, tarragon, cilantro) as well as many a vegetable (kale), cheese (pecorino), and/or nut (walnuts, almonds, hazelnuts). Because our CSA had gifted us three enormous bundles in two weeks, I made a straight-up basil pesto, omitting the nuts mostly because they’re so darn expensive. If you like the texture and flavor offered by nuts, you can definitely add them here. Quantities are listed in ingredient list.

Pesto freezes beautifully. Freezing in ice cube trays or something similar is handy, because it allows you to remove small portions as needed.

Re kosher salt: I note the brand I use, Diamond Crystal, because saltiness varies among brands. If you use Morton’s kosher salt, for example, you should cut the amount of salt back because Morton’s is saltier than Diamond Crystal.

To make a small batch of pesto, use these quantities:

• 4 cups (85 g) loosely packed basil

• 2 to 4 cloves garlic, peeled

• 1 to 2 tablespoons fresh lemon juice

• 1 teaspoon kosher salt (Diamond Crystal brand, see notes)

• 1/2 cup (57 g) grated Parmigiano Reggiano

• 1/4 cup toasted pine nuts, almonds, or walnuts (optional)

• 1/2 cup extra-virgin olive oil

• 16 cups ( 320 g ) basil

• 1 head garlic, peeled

• 1/2 cup fresh lemon juice

• 3 to 3.5 teaspoons kosher salt (Diamond Crystal brand, see notes)

• 2 cups ( 215 g ) grated Parmigiano Reggiano

• 1 cup toasted pine nuts, almonds, or walnuts (optional)

• 2 cups extra-virgin olive oil

Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.

• Prep Time: 20 minutes
• Category: Condiment
• Method: Food Processor
• Cuisine: Italian