I recently tried rhubarb tea at a friend’s house – not sure where she’d got it from as I’d never seen it before but it was really tasty so I thought I’d have a go at making my own with the last of the rhubarb harvested from the garden this week.
I sliced the rhubarb into thin slices and blanched it briefly before dehydrating it – it took about 10 hours to fully dry it out. Then I blitzed the dried stalks in my food processor and stored it in a airtight tub ready for use.
It was pretty simple to make and resulted in a lovely lightly pink and refreshing homemade tea. I think next time I’ll try adding some ginger or possibly mixing it with some dehydrated apple to add some extra warmth and sweetness.
Looking forward to making more teas with the Autumnal harvests just around the corner.
We tried ‘Salad Blue’ potatoes this year, a Scottish heritage variety, as they are supposed to be coloured all the way through (unlike last year’s ‘Arran Victories’) and retain their colour when cooked.
The harvest itself wasn’t great – only 1.5 Kg from three seed potatoes but they sure do look pretty. Wondering if it’s something to do with all the rain as there were quite a few rotten ones in the bag… They’re also an early variety so maybe we just lifted them too late although the foliage has not long died back.
They are more of a deep purple colour when peeled and they roasted up a treat (unlike the name they’re not a waxy salad type). They also retained their colour when cooked but the biggest surprise was how good they tasted. I’ve heard from other people that blue varieties have been disappointing on that side of things. They had a great depth of flavour, much better than the Epicures I roasted up with them.
These will definitely be on my growing list again next year.
I dodged the heavy downpours to pop out and harvest our first lot of potatoes of the year. 2kg of epicure spuds from three seed potatoes – not amazing but an improvement on last year.
This was bag one of eight – one more of Epicure, two of Mayan Gold, two of Salad Blue and two of Pink Fir Apple.