SecretBlog: Rhubarb Milkshake

Rhubarb Milkshake

My “Swiss guy” is R. Müller, Gesund und leistungsfähig durch richtige Ernährung, Bern, Verlag ‘Sonnseitig leben’, 1975. I’ve taken it up again to learn about healthy food. There’s a paradox - he’s telling me to get off meat, while I’m trying to get my cat on meat and off cat food. But more about that utopia another time.

Late Spring means rhubarb means taking advantage of rhubarb’s blood-purifying properties. How about milkshake? It’s all in the method for this easy dessert.

Lesson 1: cook the rhubarb without water or fat over low heat. This works really well. Lesson 2: certainly never cook in metal, as the sourness eats metal. Cook it in enamelled cast iron. Enamelled cast iron and I have become really chummy due to R.Müller.

Rhubarb Milkshake

Rhubarb stalks (I had 4 and about 470 g, about 1 lbs)
500 ml milk
2 tablespoons excellent honey

Wash the stalks, they do not need to be peeled if young. Cut into pieces, and cook the rhubarb over low heat, without fat or water. This what that will look like:
Let the rhubarb cool, mix with the honey when taken off the heat.

Combine rhubarb with chilled milk.

Serve in small glasses.

Note: perfect milkshaky consistency. Milk entirely neutralizes the sourness.