Can't beat Summer eating

I came home from work with a basket of Heirloom Produce. It was so much fun to float fresh spinach and green onions on top of my chicken broth for soup. Then I fried some tilapia and placed it on top of fresh Spring Mix Greens, sliced green onion and radishes with some ranch dressing and feta cheese. We ended the meal with some fresh catnip herb tea. So satisfying and fast. Now I am brewing some fresh rhubarb to make a rhubarb juice.

Making this rhubarb juice couldn’t be simpler. Chop up a few pounds of rhubarb. Add a split vanilla bean. Cover with water. Boil until the rhubarb is soft. Strain out the bright pink juice and you’re ready to go - plus some delicious rhubarb pulp to add to your yogurt!Sipped straight, this juice is so tart it made us wince and so bitter that we totally lost the rhubarb-ness that we love. We couldn’t imagine what we were going to do with a whole quart of the stuff.

Then we added a few tablespoons to a glass of water and had our “Aha!” moment. Diluted in plain water, suddenly the bitterness was gone. It was definitely still tart, but more of the essential rhubarb flavor came through. It was thirst quenching and delicious

Traditional uses suggest the following doses:
For constipation, 'Ic to I tsp P.O. daily of tincture or I to 2 tsp P.O. daily of decoction.

For diarrhea, I tsp P.O. daily of tincture or decoction.

For upper GI bleeding, 3-g tablets or powder P.O. b.i.d. to q.i.d.

Use lower-strength preparations for older children and patients over age 65.

Adverse Reactions
GU: urine discoloration (bright yellow or red).

Skin: contact dermatitis (from handling the leaves).