I never would have imagined that I would grow to love rhubarb but the appearance of bunches of this bright reddish pink stalk at the market every spring have gradually won me over. I started experimenting with this astringent vegetable a few warm summers ago and I don’t think I am finished understanding its qualities yet. At the moment refreshing drinks with rhubarb are my solution to the summer heat.
Both of the recipes written below involve clean clear water with the simple addition of fresh mint on the one hand and rose petals on the other. It has taken me a while to decide which one is my favorite and then I realized there is no need to choose. . . Continue reading