FEE BROTHERS Rhubarb Cocktail Bitters 1 x 150ml Bottle

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Rhubarb is grown primarily for its fleshy leafstalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation. This usage was first recorded in 18th- to 19th-century England after affordable sugar became more widely available. [22] [24]

Quoted in Wood, Frances (2002). The Silk Road: Two Thousand Years in the Heart of Asia. University of California Press. p. 13. ISBN 978-0-520-24340-8. To make rhubarb bitters at home, you’ll need to source quality dried botanicals from an herb or spice shop such as Dandelion Botanical Company in Ballard. Chapman developed this recipe for home mixologists, taking advantage of fresh, local rhubarb and Sun’s UNXLD vodka. You also could make it with another high-quality neutral spirit.Hood, Karen Jean Matsko (1 January 2014). Rhubarb Delights Cookbook: A Collection of Rhubarb Recipes. Spokane Valley: Whispering Pine Press International. pp.20, 22. ISBN 978-1-930948-00-6. The Royal Horticultural Society has the UK's national collection of rhubarb that comprises 103 varieties. In 2021–2022 this was moved from southern England to the more northern garden RHS Bridgewater where winter cold and rainfall are better suited for rhubarb. [30] The following cultivars have gained the Royal Horticultural Society’s Award of Garden Merit: [31] Cooper, M. R., Johnson, A. W. (1984). Poisonous plants in Britain and their effects on animals and man. Her Majesty's Stationery Office, London, England. ISBN 9780112425298 Lemon - for a little bit of acidity and added flavour. You could also use orange instead or both if you want. As we are using zest as well I would recommend you look for unwaxed lemons. However, if not available, simply pour some boiling water over the lemon which will loosen the wax and make easier to remove it with your veggie scrubbing brush.

a b c d Monahan, Erika (2013). "Locating rhubarb". In Findlen, Paula (ed.). Early modern things: objects and their histories, 1500–1800. Abingdon: Routledge. pp.227–251. ISBN 978-0-415-52051-5. a b McGee, Harold (2004). On Food and Cooking. New York, NY: Scribner. p 367. ISBN 978-0-684-80001-1Add 1/2 cup chopped rhubarb, 3/4 cup raspberries, 1 cup water, 1/2 cup sugar, and the juice of half a lemon to a small saucepot and cook over medium-high heat until the mixture comes to a low boil. However, a few studies have examined the effects of isolated rhubarb stalk components, such as its fiber. May lower cholesterol levels