the River Volga

Deana from lostpastremembered came across this recipe and immediately thought of all my experiments with rhubarb.  She kindly forwarded it to me!  And I had to try it.  This drink is somewhat of a sangria in flavour.  The rhubarb does not have a pronounced flavour in this drink so I think any firm fruit could be used.  Deana is considering using cherries.  I think they would be wonderful.  But then, it couldn't be called the River Volga, could it!



The rhubarb shrub is not nearly as sweet as the rhubarb simple syrup.  I think it might be nice and refreshing in a tall glass of ice topped with sparkling water for a summer cooler.



This is my first nasturtium of the season!  I didn't have an orange to make a garnish so I picked this little flower.



Also, click on the link to Terroir and read the menu at Hearth, the dining room.  For such a shi shi place, the prices do not seem out of line.  But check out their wine list!  It is amazing!  

River Volga                   Recipe adapted from Terroir Tribeca, New York

Makes 1 drink

• 3 ounces  fruity red wine

• 11⁄2 ounces ruby port

• 1 ounce rhubarb shrub (recipe follows)

• 1 orange twist

Fill a medium wineglass with ice. Add the wine, port and

shrub and stir to combine. Garnish with the orange twist

and serve.







Rhubarb Shrub                   Recipe adapted from Terroir Tribeca, New York



Makes 1 cup

• 2 pounds fresh rhubarb

• 1 cup organic apple cider vinegar

• 1⁄2 cup sugar

1. Wash and dry the rhubarb, discarding any tough end

pieces, and chop it into 2-inch pieces. Place the chopped

rhubarb in a nonreactive container and add the vinegar.

Cover tightly and store in a cool, dark place for five days,

shaking the container each day. By the fifth day, the

vinegar should be cloudy and pink.

2. Strain the vinegar through a sieve and discard the rhubarb.

In a small saucepan, combine the vinegar and sugar over

medium heat and  warm to just below boiling. Remove

from the heat and stir until the sugar is completely

dissolved. Refrigerate, covered, for up to a month.