Hardly a late-summer drink is more refreshing than a well-chilled “Fruchtsaftschorle” -fruit juice spritzer. At the Starnberg Fish & Sailing Museum/in Bavaria, Germany, I had tried one alternative to the classic apple juice placed with rhubarb and the making process was lots of fun.
Last week I’d learned from the local paper that the Fish and Lake museum would organize an interesting program: Living and eating like in our grandmothers’ time! And as a teaser it was advertised that everyone could try out the apple pressing, syrup making, open air bread making (in a furnace), cheese making, bee-keeping just like our great-grandparents did. After knowing that we did not need more encouragement. On Saturday we took our bikes and rode right away to the museum. Upon entering the museum garden there was everything what was promised. I joined the syrup makers and I did alone a rhubarb spritzer. My husband wanted to learn more about beer making (of course)!! At lunchtime on the buffet table I discovered an Elderberry quark pudding with rhubarb sauce! I tasted and it was divine! Here are the recipes:
You will need in addition to bottled water only fresh rhubarb juice. Less sweet than many other summer drinks enjoys the rhubarb spritzer gaining in popularity and is now available in many restaurants and cafes. The rhubarb juice, you can easily establish yourself – and out of the rhubarb season you can always enjoy your own freshly mixed rhubarb spritzer.
In the museum the experts revealed us how could be easily make rhubarb spritzer. Many people don’t know that rhubarb is a” vegetable juice spritzer ” and it is one of among the perennial veggies – despite its priority use for desserts and cakes – not for fruit but to stem vegetables. Its nutritional benefits include both less sugar and calories, as well as its great wealth of minerals such as potassium, phosphorus, magnesium and iron. Due to the high oxalic contains in rhubarb it should never be eaten raw. So peel the rhubarb and always heat and then process these with sugar or sparkling water. The calcium combines with the oxalic acid makes this drink better digestible. People who suffer from arthritis, gout or rheumatism or are prone to kidney stones, should quite possible dispense with rhubarb.
Elderberry pudding with rhubarb syrup and rhubarb crumble
Ingredients: 10 ticks of rhubarb, 4 tbsp water, 8 tbsp caster sugar, 1 tsp powdered ginger, 110g/4oz butter, softened, 110g/4oz sugar, 180-200g/6-7oz flour
To serve with double cream
Methods:Preheat the oven to 180C/350F/Gas 4. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes. Once cooked, remove from the oven, sprinkle over the ginger and mix well. Fill an ovenproof dish about 4cm/1½ in deep with the rhubarb. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling. Remove and allow to cool slightly before serving with double cream.
For the elderberry quark pudding
Ingredients servings for 6: 2 cup quark, 2 cups milk, 1⁄2 cup honey or 1⁄2 cup sugar, 2 1⁄2 cups elderberries, 2 tablespoons lime juice, 1 egg (optional)
Methods: In a 2 quart microwavable bowl, mix quark, milk, and honey with the lemon (or sugar). Microwave on high for 5 minutes stirring occasionally.