Rhubarb Syrup Summer Cocktail

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rhubarbI hope everyone is having a great weekend and enjoying the last bit of summer. This lovely sunny weather calls for a little picnic and drinks in the park, don’t you agree?:) I’m never really into sweet cocktails though I cannot say no to refreshing mojitos or gin and tonic.

This rhubarb syrup is so easy to make at home and a sweet-tart combination makes it perfect for a summer happy hour cocktail. It looks so gorgeous in intense pink and can be enjoyed with or without alcohol. The leftover after straining cooked rhubarb simply turns into the rhubarb compote which you can have over yogurt or ice cream or make rhubarb cake. Nothing to get wasted here.
rhubarb syrupIngredients

Rhubarb Syrup

5 rhubarb stalks
2 cups of water
1 cup of brown sugar
1 tbsp of orange blossom water
1 tbsp grated ginger

Chop the rhubarb stalks into 1cm pieces. Put all ingredients into a pot and bring it up to a boil. Simmer uncovered over medium heat for 10-15 minutes until rhubarb is all soft. Cool it down slightly and strain into a glass jar/ bottle. Keep it refrigerated.

Cocktail

30ml/ 1 shot of vodka or gin
60ml/ 2 shots of rhubarb syrup
sparkling water
ice cubs

Posted in: Drinks, Gluten Free, My recipes, Snack, Vegetarian

Green Top and Brown Rice Salad

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green top salad1Sadly a lot of greens that people don’t deem as edible often get tossed to the bin and wasted. When you get fresh produce from the markets, you can simply get rid of old tough bitter bits and use tender green tops for different things like making salads and stir-fries, adding to smoothies and making pickles. Getting maximum nutritional bang for your bucks! My favorite is radish tops and beet greens. They are so wonderful and nutritious. Don’t forget it is better for environment reducing food waste. So try to use the whole vegetables from root to top on your plate 🙂

I’m joyfully reveling in this delicious salad, which is one of the easiest ones I’ve ever made and keeps really well in the fridge. I know tender beet greens and nutty chewy brown rice don’t sound that inspiring combinations though the power of flavour comes when they are all mingled in a zingy spicy dressing! I’m totally addicted to this salad at the moment.
green top saladIngredients

1 bunch of beet greens
1 large tomato
1 cup of cooked brown rice
a handful of toasted pepitas

Dressing
1 tbsp of wholegrain mustard
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp raw honey
a pinch of cayenne pepper and smoked paprika
1 tbsp olive oil
salt and pepper to taste

Finely chop washed beet greens and tomato. Put all salad ingredients in a large bowl. For dressing, mix all dressing ingredients in a separate bowl or a jar with lid. Pour dressing over the salad and toss to combine. Transfer to a serving plate and sprinkle more of toasted pepitas on top.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian