I wanted my first blog post to be something authentic. Something completely me. And this, right here, this is just that.
Allow me to elaborate.
One day a few months ago I took a long bike ride. It was so hot and uncomfortable. I rode past a lemonade stand on my way home. Lemonade. Something the new fruit intolerant me couldn’t have. Or no, I didn’t want it. That’s right. That’s the way I’m supposed to look at it. But I did want it. So tart and sweet and refreshing. And the little kids were just so cute! When I got home I opened the fridge for something cold and refreshing. All I could keep thinking about was that darn lemonade stand. I saw some rhubarb and some fresh ginger in the fridge. At the time, I had fresh turmeric root too. I threw these ingredients into a pot and hoped for something palatable. Turns out, it’s pretty good.
Did you know that rhubarb leaves are poisonous? Yep, apparently the leaves contain oxalic acid that can cause kidney damage. I only learned this recently. Am I supposed to put something so terrifying on my blog? Sorry rhubarb, you don’t scare me… I just won’t eat your leaves.
On a happier note, the rhubarb stalks actually have many health benefits. Rhubarb is rich in vitamin C, magnesium, calcium, vitamin K, potassium, fiber… you get the point. It also contains anti-inflammatory properties and is full of antioxidants. You know, those important things that get rid of bad things called free radicals in our body that cause diseases and cancer? Yeah those.
As I said before, I used fresh turmeric root the first few times I made this. Unfortunately I didn’t have any on hand and couldn’t find any at the co-op. So powdered works just fine.
Turmeric is beneficial for it’s anti-inflammatory properties and it is high in iron and manganese. Mind you, turmeric makes sure to leave it’s mark wherever it touches… so be aware that your fingers might turn yellow! (And if you’re like me, your braces will turn yellow too!)
Let’s talk ginger. Ginger is probably one of my favorite things ever. You think I’m exaggerating. I’m not. It’s seriously so great. It just has such a great flavor that is unlike any other. It’s well known for it’s benefits of settling an upset digestive system, but it’s also useful for improving circulation and lowering blood pressure. And, yet again, it’s another great food for reducing inflammation. Ginger, you’re awesome.
Add in some honey and what we have is some super tasty, tart and sweet, anti-inflammatory, antioxidant filled, stomach soothing, nutrient rich, and refreshing beverage.
I added some bachelor buttons for garnish. My sister and her boyfriend picked them for me and told me they were edible. I thought that was pretty cool. Who knew?
Take that, cute lemonade girls.
- 9 cups water
- 2 cups rhubarb cut into 1 inch pieces (about 3 stalks)
- 1/2 T turmeric
- 1/2 T fresh grated ginger
- 2 T honey
- Pour 4 cups of water into a pot. Add the rhubarb, turmeric, and ginger. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
- Turn off heat. Add in the honey and give it a few good stirs to combine the honey with the rest of your ingredients.
- Strain the pot with your “tea” into a large bowl. Discard the rhubarb.
- Add the remaining 5 cups of water to the large bowl and stir.
- Allow to cool. Store in the refrigerator. Serve with ice.
*This makes a batch enough to share, so invite some friends over!
*If you used turmeric powder, the powder tends to settle to the bottom after sitting for a while. Be sure to give it a good stir!