Rhubarb Milk
Serves: about 4 cups
 
Ingredients
  • 1 lb rhubarb - sliced diagonally into ½" to 1" pieces
  • seeds from 5 cardamom pods, ground or about ½ teaspoon ground cardamom
  • ¼ cup maple syrup
  • 1 tablespoon edible rose water
  • 1 teaspoon vanilla extract
  • 3 - 3½ cups any dairy-free milk of choice
Instructions
  1. In a medium saucepan, combine the rhubarb, cardamom, maple syrup, rose water, and vanilla extract. Bring the mixture up to a gentle simmer and cook over medium heat for about 7-10 minutes, until the rhubarb is soft and jammy. Let cool to room temperature.
  2. In an upright blender, combine all of the stewed rhubarb with the dairy-free milk and blend until smooth. Transfer to an air-tight container and let chill completely in the refrigerator. Serve the rhubarb milk on its own over ice, over iced matcha, or blend with a frozen banana to make it into a smoothie.
Recipe by Golubka Kitchen at https://golubkakitchen.com/rhubarb-milk/