I am a very lucky lady! When I moved to my present house I had to leave my rhubarb crown behind, which as far as I was concerned was a tragedy. I missed those first succulent pink sticks of tangy pleasure. I have to admit that towards the end of the season I got fed up with the sight of rhubarb - it's one of those plants which doesn't know when to stop - but the first few sticks! Bliss!
I happened to mention my rhubarb separation anxiety one day and that was the start of a tidal wave. As I say, rhubarb doesn't know when to stop so anyone who has a good crown and hears about someone else who has no such crown tends to be more than happy to pass on a few goodies, My problem is that I have quite a few friends who have prolific rhubarb crowns. I don't like to say no but one really can have too much of a good thing. There are only so many crumbles, pies and fools that can go down one woman's throat.
However, I have now discovered rhubarb cordial. Sadly I have drunk the lot so I can't photograph it and show you the beautiful pink colour so you will have to make some for yourself.
Just cook in a saucepan as much surplus rhubarb as you can get together. Cook unhtil it is mush then strain it through a sieve or colander. DO NOT PUSH IT THROUGH! This is important as pushing it through will result in a cloudy cordial. Just leave it overnight in the strainer. Then measure the liquid and add 500 grams sugar and 50 ml lemon juice for every litre of juice. Bring to the boil to dissolve the sugar then bottle it in sterilised bottles. Keep chilled. Drink diluted to taste. Dilution with Prosecco has also been recommended. I couldn't possibly comment.