Rhubarb appears every spring, its green and pink stalks growing straight up out of the ground topped by crowns of ruffled, green (poisonous) leaves. I’m late – it’s already the second day of July, and rhubarb is pretty much gone, at least from these parts. But if you happen to have a few stalks still loitering in the back of your vegetable crisper (like I most certainly do), you might consider this: turning your rhubarb into water.
chop (into any size pieces you like)
toss (into a glass bottle or pitcher)
fill (with cool drinking water)
The rhubarb starts to perfume the water almost immediately. After 15 – 30 minutes it tastes green and tart, wait a while longer and the flavor is intensified. Chill it in the fridge and it makes for a very refreshing tall glass of water on a warm (or hot) Spring (or Summer) day (or evening). I refill the pitcher numerous times with water until the rhubarb runs out of flavor. But do keep it in the fridge, otherwise it’s apt to go bad.