I love the taste of blueberries and rhubarb together. They go together as the old song says, "like a horse and carriage" with the tangy rhubarb enhancing the sweet blueberry flavour. The "Bluebarb" pies, crisps, upside down cakes and jams are superior creations that leave you wanting another bite.
Rhubarb grows in my garden and we pick the wild Newfoundland berries, which grow freely and abundantly within walking distance of our home. I freeze both for the upcoming seasons to make the aforementioned goodies all year long. As the fresh rhubarb is almost all gone and the blueberries aren't ripe yet, I used my frozen blueberries and rhubarb to make this delightful drink that contains a good dose of summer in every sip. If you make this make sure you freeze at least one portion to be mixed up during the cold winter to remind you that summer will come again.
Blueberry Rhubarb Juice is a refreshing change from the ordinary ho-hum juices that are available on grocery store shelves. I know you can buy blueberry juice but this is so much better tasting than the grocery store variety (when you can get it) and much, much cheaper than the juice you can buy in the health food stores.
Drink some of the juice now and keep the rest frozen for a special occasion. Drink it lovingly in little sips, thinking of warm balmy days, buzzing bees,chirping song birds, bare legs and tank tops.
Blueberry Rhubarb Juice Concentrate
4 cups blueberries, fresh or frozen (wild blueberries are best)
4 cups diced rhubarb, fresh or frozen
2 cups sugar
¼ cup lemon juice
Over medium heat in large pot simmer and crush blueberries for 5 minutes. Add rhubarb and sugar and simmer together until rhubarb is broken and mushy. Remove from heat and strain through a jelly bag or through several layers of cheesecloth. Add the lemon juice and stir.
This may also be successfully frozen and reconstituted during the cold winter months when a taste of summer is more than welcome.
To serve, dilute with 2-3 parts water, ginger ale or soda water. Serve over ice cubes.
Makes about 4 cups of concentrate.
While the berries are simmering, crush them to let out more juice. I like to crush the blueberries with a potato masher. After about 5 minutes add the rhubarb and sugar and simmer until everything is broken up and soft.
I used a jelly bag to strain the juice from the pulp. You can also use several layers of cheesecloth instead of a jelly bag. I tied a string around the bag and hung it from the cupboard door handle to drip. After it stops dripping, squeeze the pulp with your hand to extract as much of the juice as possible. Don't forget to add in the lemon juice.
Ah, summer. . . in every sip!