What Goes Well With Rhubarb
Rhubarb is a delicious ingredient in compotes, jams, cakes, pies, muffins and sherbets. It combines beautifully with strawberries, raspberries, apples, lemon, asparagus, thyme, tarragon, cinnamon, mint, maple and ginger. Rhubarb can also add a refreshing touch to saltier dishes, making it a great accompaniment to white meats and fish.
Rhubarb Wine Recipe And Full Winemaking Instructions
Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process.
Quite a few people think of rhubarb as strictly a springtime treat but if you grow it yourself youll know that you can be pulling stalks of it far into the summer. Even so, its a matter of time before youre tired of eating rhubarb crumbles. When this happens, you know its time. Time to make homemade rhubarb wine.
I only made a single batch of this recipe last year and it turned out to be a real tragedy. A tragedy in that I didnt make more. Im planning on rectifying the situation this year so you can bet that every spare stalk of rhubarb is going to be saved for these bottles of boozy deliciousness. The wine is dry, crisp, and has the full-bodied taste of rhubarb in every sip. Its absolutely divine and has impressed everyone who has tried it. Especially the skeptics.
Old Fashioned Rhubarb Wine
When springtime hits, one of the things I look forward to making is country rhubarb wine. I love it for a few reasons:
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Strawberry Rhubarb Wine Day History
In 2013, the Registrar at National Day Calendar declared the 3rd Saturday in July as National Strawberry Rhubarb Wind Day to recognize the significance of the Double Gold Award being presented in July. The day also recognizes the popularity of strawberry rhubarb wine.
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Its not around for long, so let us show you how to enjoy refreshing rhubarb!
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Buy Fresh Rhubarb Online From These 4 Websites
Most people know rhubarb for its delicious partnership with strawberries . Strawberry-rhubarb pie is delicious, but rhubarb is an underrated ingredient in many other snacks and dishes. It makes great yogurt or jam and tastes great when baked into a cake or cookie in addition to pies. Some cultures even use its roots for medicinal purposes.
Because of its mostly sour taste, rhubarb is generally cooked rather than eaten raw. Its sour taste comes from malic and oxalic acid. These are common in plants and are responsible for the acidity and sourness of most fruits and vegetables. Rhubarb is notably more sour than most due to its higher levels of these two acids.
There is such a thing as forced rhubarb which is grown in darkness and interestingly, turns out much less sour and more tender than regular rhubarb.
Even cooked, though, it offers plenty of nutrients. 100 grams of cooked rhubarb contains 116 calories and 26% of your daily requirement of vitamin K1, as well as varying amounts of vitamin C, calcium, potassium, folate, and two grams of fiber.
The fiber content may help lower your cholesterol levels and its antioxidant content rivals that of kale and well-known antioxidant-rich berries.
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National Strawberry Rhubarb Wine Day
National Strawberry Rhubarb Wine Day on the third Saturday in July celebrates the strawberry sweetness of summer with a relaxing sip of wine. The day offers an excellent opportunity for a wine tasting featuring a strawberry rhubarb wine, too.
In July of 2010, Maple River Winery in historic downtown Casselton, North Dakota, proudly accepted the Double Gold Award at the Indy International Wine Competition for its Strawberry Rhubarb Wine. What a delicious way to celebrate! But what is rhubarb?
It may be difficult for the common person to classify rhubarb. Is it a fruit? Is it a vegetable? While technically rhubarb may be known as a tart perennial vegetable, combining it with strawberries creates a unique flavor. Some even consider it the perfect balance of tart and sweet. Rhubarb even went to court over the matter. In 1947 in a customs court in Buffalo, New York, the court ruled that since rhubarb is used as a fruit in the United States, for the purposes of regulations and duties, it was to be counted as a fruit.
And from the wine perspective, thats a good thing. Fruit wines sound so much better than vegetable wine. Of course, strawberry rhubarb wine celebrates the day with a flavor that tastes like summer.
The Romance Of Rhubarb And Strawberries
Nothing says summer has arrived like a dish that pairs the sweetness of strawberries with the tart taste of Ontario rhubarb. Theyre fantastic together in crisps, cobblers, tarts and pies. Enjoy more of this tasty duo while they last by adding them to every meal:
- For a heavenly breakfast, start your day with stewed strawberries and rhubarb on toast.
- Add sliced strawberries and roasted rhubarb to salads at lunch.
- Finish dinner with frozen vanilla yogurt topped with warm strawberry- rhubarb sauce. Delish!
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Things To Consider When Buying Fresh Rhubarb Online
While rhubarb is famous for its delicious contribution to strawberry-rhubarb pie, its good for so much more, either sweet or savory. You have several options if you want to buy fresh rhubarb online, so consider the following before you make a purchase:
While rhubarb is versatile and yummy, it does have limited availability in most areas. Fresh stalks are usually harvested between April and June. Some climates can get two harvests from their plants, but this isnt common.
The short harvest season means you should get fresh rhubarb while its available. After that, frozen may be your only option.
While the harvest season may be short, rhubarb can grow across much of the Northern United States, meaning there should be plenty to go around while its still fresh. This means that for many, it should be available locally.
As the harvest season ends and the stock becomes low, however, you might have to start ordering it from father away. The good news is that rhubarb has a decent shelf-life of about five to seven days if kept in the fridge. This means that an extra day of transit wont necessarily cause it to go bad.
Lastly, consider what other rhubarb related products they have available. Other than pie, rhubarb is great in yogurt, jams, spreads, cakes, muffins, and more. These things are also great options to have when fresh rhubarb becomes more scarce as summer comes to an end.
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How To Observe #strawberryrhubarbwineday
While enjoying the summer day, savor some chilled strawberry rhubarb wine. Uncork a bottle and pour a glass. Actually, pour a few glasses and share it with a friend or two. Strawberry rhubarb wine goes well with a picnic, so take a bottle or two! A bottle makes a great gift, too. Strawberry rhubarb wine also complements many dishes and you just cant go wrong! Share your celebration by posting on social media using #StrawberryRhubarbWineDay.
How Do You Make Rhubarb Wine
Ive got a few rhubarb plants that were given to me from plants my father-in-law divided over 20 years ago. Sadly, my father-in-law is no longer with us, but Ive still got the plants. So, every spring when they start to come up, I start planning what Ill do with this versatile vegetable. One of those things is making rhubarb wine.
Rhubarb wine is crisp, tangy, slightly sweet, and absolutely delicious. I imagine if my father-in-law were here, hed enjoy having a glass of rhubarb wine with me!
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What Does Rhubarb Wine Taste Like
Depending on how much sugar you use, rhubarb wine can be very dry and zingy to sweet and lemony. The lemony part comes from the oxalic acid thats naturally in rhubarb. Its what gives rhubarb its kick! Either way, its fresh and summery and great for serving at late summer gatherings.
Some people get upset stomachs from too much acid and there are two things you can do. First off, use bright pink forced rhubarb. Its lower in acid than summer rhubarb. Also, you may want to consider using a specialist wine yeast. Both Vintners Harvest MA33 and Lalvin 71B-1122 cut down on malic acid in wine and they may be of use in reducing oxalic acid.
Choose To Make Dry Or Sweet Rhubarb Wine
What youll end up with at the end of making rhubarb wine is a clear and light golden wine. Its a white wine thats initially very dry, so if thats your taste, you could leave it at that. That dryness comes from the alcohol content and the tannins from the tea. Basically, theres no sugar left in it at the end and the crispness reflects that. Some people really like a dry white wine, and they can bottle it up at that time.
If youre more of a fan of dessert wines, theres an extra step that will transform dry rhubarb wine into sweet. You literally just add a bit more sugar and an extra ingredient that ensures that the yeast doesnt transform it into alcohol. If youd like to use honey to sweeten the wine, you can use that instead of sugar but youll need to use a little more. When you make your own wine, keep notes on the process, records of exact quantities, and hydrometer readings.
If all of this is beginning to sound complicated, you can make other boozy treats with rhubarb including this delicious rhubarb gin recipe.
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Using Rhubarb In A Wine
Rhubarb has two crops in a year, the first crop is forced rhubarb and is grown earlier in the year, around January to February.
The stems and leaves are grown under pots and the result is a pale pink stem that is more delicately flavoured and tender.
The second crop of rubarb is grown outside and arrives late March until June, the resulting crop is slightly hardier darker in colour and contains more oxalic acid than the forced rhubarb.
This stronger flavour may be less desirable to cook with but is still great to make wine with.
Later in the season some rhubarb stems can become a bit tough and stringy which makes these stems less desirable to eat but still fantastic to make wine with. If you grow rhubarb yourself then consider using the larger and tougher stems to make a wine.
Rhubarb Wine Recipe How To Make A Delicious Rhubarb Wine
Rhubarb Wine is actually a vegetable wine, although, rhubarb is the vegetable that is almost always used like you would a fruit.
The sharp tartness is a great quality that really shines through in a country wine so this rhubarb wine recipe is a definite winner.
Most people will be familiar with rhubarb in the form of rhubarb Crumble.
Plenty of sugar helps to restrain the acidity and tartness of the rhubarb. If you like the taste of rhubarb then youll be pleased to know the flavour comes through in the finished wine.
The reason why rhubarb is so tart is because the stems contain an excess amount of oxalic acid.
This is also the reason why some people have an aversion to rhubarb. Too much oxalic acid is bad for wine yeast and may result in poor fermentation so we will take this into account when preparing the recipe.
Reducing the amount of acid is a fairly simple process of making a small addition of chalk which causes a reaction and reduces the acidity in the wine. Apart from this one small step the process is the same as almost any country wine recipe.
It should be noted that rhubarb leaves should not be used in wine or eaten. The levels of oxalic acid are far too high and can in fact be poisonous .
The stems are perfectly edible and can be used in wine. Rhubarb is always sold without leaves so its only really an issue if you are picking your own rhubarb..
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How Wine Is Made
Everyone knows that wine contains alcohol, but how does it get inside? Traditional grape wine is made from grape juice, and you make rhubarb wine using a sweet homemade rhubarb juice. After this point, yeast is introduced and it starts eating up the sugars. Alcohol is what the yeast produces as a by-product.
Grapes have perfect balances of sugar, water, wild yeast, tannins, and other ingredients that make winemaking simple. Making country wines, like rhubarb wine, takes a little more thought. We add things like commercial yeast, and ingredients to stop fermentation to have better control. Winemaking is a precise art, and its something that you can make with a lot of other berries and vegetables, like black currants, parsnips, and apples.
What Are Country Wines
The term country wines refer to any alcoholic fermented beverage made from fruit, vegetables, herbs, or plants that are not grapes. For these wines, I love to use foraged, homegrown, and handpicked ingredients.
Making country wines takes a bit more finesse than making grape wines because grapes naturally contain the perfect balance of sugar, water, wild yeast, and tannins. Unlike grape wines that have everything naturally occurring for fermentation, non-grape wines need to have yeast added to start the fermentation process. You can use plain bread yeast if thats all you have, but it tends to produce a rather one-dimensional tasting wine. I prefer to choose a wine yeast that has been specially created for the fermenting of wine.
Some country wines also require you to add other additives depending on the type of fruit, vegetable, herb, or flower you are using. These additives might be yeast nutrient, tannin powder , acid powder, or pectic enzyme. These added ingredients can help to improve the taste or flavor of the wine or create a non-cloudy end product. To this recipe, we will add things like commercial yeast, and potassium sorbate to stop fermentation to have better control.
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