From 1900 finds the cultivation of rhubarb place in the Netherlands. That’s just over 100 years . And if you really want to eat rhubarb in season you can do so from April until June 21th. After that time, the rhubarb plants are going into a dormant period in order to strengthen for the next year.
Rhubarb sold in the supermarket has beautiful red steal and if you don’t peel the steal your rhubarb butter wil get a nice red color.
But there are also green varieties Usually grown for canning industry because they want green rhubarb butter, instead of red (which I don’t quite understand).
I myself got a half- plant, which is supposed to be a red variety. Indeed, my plant is not sure which color he wants to be, green or red, so he ‘s a bit of both. The steel starts red and after the center he certainly is green. Unfortunately that gives me a rather pink color, instead of deep red or green color. But yeah, I don’t grow for neither the grocery store or the canning industry.
Yet, this year, I have a red rhubarb plant, at least if he wants that to be. According to the breeder, the red rhubarb steals are sweeter. I want to try it out of course. Next year I ‘ll be back on that statement as the plant needs to recuperate a bit first.
Pure: Mix and More review (Jessica Lek)
Review (Dutch version)
The book describes the Magimix and all its parts and how it can be used. Also what accessories you can buy to fit the Magimix . In addition, there are lots of great recipes in the book, at which you can use with your Magimix. The book features beautiful photographs that were taken by the same photographer as Rijntjes keuken geheimen (see review) , so they look very good ( I was already so enamored of the pictures in the book of Rijntje).
- Great description of the Magimix and auxiliary components;
- Determines which tool you need at each recipe;
- A clear breakdown by chapter;
- Lots of variety in dishes and accessories, so you get to really know the device;
- Beautiful photos;
- The recipes are clearly described and creative. Nice combinations which seem to be delicious, and I want to try out more (but haven’t done it yet);
- And if you accidentally do not have a Magimix , the recipes are still make-able.
- The recipes are written for a Magimix . A costly apparatus ( though it ‘s worth it ), which can lead into not buying the book (because you don’t own one (yet));
- Personally, I find the order when reading the dishes in the chapters are not logic. First you’ve got a recipe about fish, the next page the making of gnocchi, then a salad followed by a Jerusalem artichoke gratin. I understand that the author did want to select her best recipes ( and she certainly did) , but it’s a bit clumsy when looking for a recipe.
If you’ve got a Magimix: highly recommended book. It describes how to make the most of this device and with all the different accessories and can certainly be an eye opener. If you do not have a Magimix it is still an interesting cookbook with delicious recipes. It will cost you a bit more effort to make the recipe, but it is certainly not impossible .
This book gets a big 7 from me.
And of course I also made a recipe from this book: A champagne rhubarb cocktail. As mentioned, the book is surprising in its recipes. Hugo was the hit drink of 2013, this is my hit for 2014!
Recipe: Champagne rhubarb cocktail
Ingredients for 10 people:
- 1 kg of fresh rhubarb;
- 500 ml white wine;
- 500 mL of apple juice;
- 3 tablespoons raspberry vinegar;
- juice of 1 lemon;
- 1 vanilla pod, split and seeds scraped out;
- pinch of salt;
- 250 grams of sugar;
- 50 grams of sugar jelly;
- 250 ml sparkling water;
- 1 bottle of champagne.
Rhubarb Syrup (start 1 day in advance)
Wash the rhubarb well. Remove the leafs and a small piece of the bottom off and cut with the cutting disc of 6 mm or rod drive the rhubarb into small strips with the magimix.
Put the rhubarb in the pan with the wine, apple juice, raspberry vinegar, lemon juice, vanilla pod and seeds and bring to a boil. When it comes to the boil, add both sugars and salt, stir well and let simmer for 12 minutes. Turn of the heat and allow 2 hours to cool to room temperature, cover it and put a night away in the fridge.
Champagne rhubarb cocktail
Remove the rhubarb syrup from the fridge and place in large bowl of the Magimix with the metal blade and puree the rhubarb fine. Put a sieve over a large bowl and put a cheesecloth in the sieve. Pour the rhubarb puree on the cloth and let it drain. Catch the syrup and store in a clean, sterilized bottle .
When you serve the cocktail pour 3 tablespoons rhubarb syrup and 2 tablespoons of sparkling water in the glass and fill it with champagne. Cheers.4Pure: Rhubarb champagne cocktail