The plan for today was to make asparagus pizza and drink rhubarb beer, but to celebrate the bizarre German men's day, Männer-Tag, and the official holiday, Christi Himmelfahrt, we're going to Wok Show with L and S instead.
Berliner Weiße mit Rhabarber, €2,80.And rhubarb beer? Yesterday I met S for a language tandem in St Oberholz, on Rosenthaler Platz. I had been raving about the delicious Berliner Weiße mit Rhabarber they serve, and so we got ourselves a little afternoon buzz going, like proper Berliners. We realised that they mix the beer with home made juice, rather than with an additive-filled syrup like most bars use for the red and green beers. I have a pot full of rhubarb simmering on the stove as I write, to make rhubarb juice and try to mix it with beer myself. All I need to serve my concoction is some sunshine!
Rhubarb juice (Makes about a litre of juice and jar of rhubarb sauce)
1.5 litre chopped rhubarb, the reddest ones you find (roughly 10 skinnier stalks of rhubarb)
1.5 litre water
½ lemon
about 150 ml Fairtrade raw cane sugar
Rinse the rhubarb stalks well. Don’t peel them, just chop to small pieces. Measure the water into a pot, bring to a boil, then toss in the rhubarb and let simmer for 30 minutes. Sieve the juice and pour it back in the pot. (Spoon the soft, sieved rhubarbs into a bowl, purée them if you want, and add sugar to taste – voilá; home made rhubarb sauce!) Pour the sugar into the pot and let it dissolve before you lift the pot to the side, stir in the lemon juice and let the concoction cool. I added a bit of water to the juice later, as it can be quite strong. Chill and serve!
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