I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
Last week the Lemon Verbena Lady shared a recipe using her (and my) favorite herb - Lemon Verbena. That got me to thinking of ways to use lemon verbena and since I have two bigs bags of cut up rhubarb in the freezer from this spring, this is what I came up with.
A truly unique taste that you'll love. The lush lemon flavor of the Lemon Verbena accents the tart rhubarb perfectly.
2 pounds rhubarb, chopped
4 cups water
2 Tbls fresh Lemon Verbena, chopped
3/4 cup sugar
Juice from 1 orange
Juice from 1 lemon
3/4 cup soda water
In saucepan, bring rhubarb, herbs, and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water.