It's time for In the Pink! A few weeks ago, Emily at La Dolce Vita came up with the fantastic idea for foodie bloggers (like ourselves) to cook something pink in an effort to bring about awareness of breast cancer. Loving boyfriend and I were intrigued, especially because I have a great aunt, Shirley, that has had breast cancer. Shirley is one of the strongest, most vibrant women I know, so I'm dedicating my creation to her.
My first attempt at cooking pink was a trip down memory lane to a dinner made my my dear friends Willis and Keiko. Keiko is Japanese and just recently moved to Eugene. For dessert, she had made a very unique Azuki Bean Mousse and both Loving Boyfriend and I remembered it being pretty and pink. So we got the recipe, made the mousse, and low and behold, it wasn't very pink...it's more of a brownish pink. I'll still post the recipe, because it's a tasty, unique dessert perfect with any asian food, but I'll post it later.
So, in an effort to redeem ourselves with not much time left, we made a special batch of very pink Rhubarb Schnapps. The picture actually doesn't do it justice as it's a very bright pink in the jar. I can't tell you yet how it tastes, because it has to mature for at least 6 weeks, but it is easy to make, pretty, and pink.
recipe from Nigella Lawson, How to be a Domestic Goddess
Approx. 2 lbs of rhubarb, (1 1/4 lbs. trimmed)
1 1/3 cups of sugar
1 Liter of Vodka, plus a bit more if needed
2 one Liter jars
1 one Liter bottle
Chop the rhubarb and divide it between the two jars. Add 3/4 cup sugar to each jar, put the lids on and shake them vigorously. Unclip the lids and pour 2 1/4 cups of vodka - I used a cheap vodka, as she claims she does in the recipe - into each jar to fill. If this doesn't fill them, pour in a bit more.
Close the lids, put the rhubarb vodka somewhere cool and dark for at least 6 weeks and up to 6 months. If you remember, shake the jar each day or so for the first month (this makes it even more pink!).
Strain into a pitcher, then pour into the bottle. Makes 1 Liter.