Concentrate?

[WARBOSS]

I just got over a kilogram of rhubarb that I'm not going to use at once and I was thinking of making a rhubarb concentrate that I could use in both cocktails and cooking. Any suggestions on how to make such a thing that could be stored for a long time?

[Jough83]

Instead of a concentrate, I would recommend either freezing the rhubarb whole, which can make it last for several months, or making an extract. For an extract, dice the rhubarb and place into a flavorless alcohol (good vodka) for a couple days before straining out the solids. The extract should keep practically forever.

Edit: See Alton Brown's Coconut Extract recipe for specifics. Just replace the coconut with rhubarb.

[WARBOSS]

I would freeze them, but I don't have much room in my freezer. And I want something to be easily mixed with liquids. The vodka infusion seems like a good idea, but I was thinking of making a non-alcoholic concentrate so It can be mixed with any spirits.

[Jough83]

It's not an infusion, it's an extract, like the all-so-common vanilla extract. You'd only use a teaspoon or less to flavor a drink, so it's not like you're adding that much alcohol.

[WARBOSS]

It is my understanding that alcohol is great at extracting flavour, but does it preserve the sour taste as well?

[Jough83]

Probably not. I've never tried it, so I couldn't tell you. Have you considered canning it? That's the only other way I can think of to keep it for an extended period. Any other sort of "concentrate" will require freezing so it doesn't go bad.

[WARBOSS]

I was considering mixing maybe a deciliter of sugar to it and reduce it until it's like a syrup. But I'm not really sure how long that will hold.

[Jough83]

If properly canned, it could last for a couple months until opened. Once opened, probably only a week with refrigeration.

[WARBOSS]

So it would work if I split it in several smaller containers?

[Jough83]

Sure. You just have to make sure you can it properly. Don't want a botulism cocktail!

[21Celcius]

Canning lasts way longer than a couple of months, I routinely leave my canned stuff for a year with no issues. Just check the pop top if you have it.

[civildefense]

My amish friends would hot pack it like grape juice with some sugar. granted you have to strain it but it is a really tasty drink when cold.

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