Judy Haffner > wrote:

> Anybody else been making things out of rhubarb,

A repost:

Rhubarb kvas (a fermented drink)

800 g (28 oz) rhubarb
5 l (5.3 US quarts) water
500 g (1.1 pounds) sugar
25 g (0.9 oz) yeast

Rinse and peel rhubarb stalks and cut them in 2-3 cm (0.8-1.2 in) dice.
Put them into boling water and cook for 5-7 minutes. Strain the liquid
through a fine sieve or cheesecloth and let cool. Add the sugar and
yeast to the liquid and put in a warm place for 8-10 hours. Pour the
kvas into glass containers and refrigerate.


Rhubarb kisel (a fool-like concoction)

300 g (10.6 oz) rhubarb
3/4 cup sugar
2 tablespoons potato starch

Rinse, peel and finely dice the rhubarb. Put to soak in cold water for
10-15 minutes. Put the suagr in 2 cups of water and bring to the boil.
Add the squeezed-out pieces of rhubarb and cook for 5-10 minutes.
Strain the liquid (optional). Dissolve the starch in a cup of cold
water and stir until it reaches a milk-like consistency. Now add the
starch to the vigorously boiling liquid, all at once, stirring fast for
15-25 seconds, while bringing it to the boil again. Take from heat and
continue to stir vigorously until the liquid thickens. Let cool and
regrigerate.

Notice: Depending on how thick the result you want, you can reduce or
increase the amount of starch.

Victor