June 30th was the first actual Friday Pie Day to occur on a Friday!
The yarn is more Elann Sock-It-To-Me Essential 4-ply. The top 100 gram skein is premordanted (loosely according to the directions in Wild Colors) with rhubarb leaves from a previous pie and the other is premordanted with alum. Now I'm all ready for some plant dyeing later on this summer although I'm not sure what plant materials I'll use yet.
I had made Rhubarb-ade years ago from some rhubarb that I dried when we didn't have electricity and thus no freezer, but couldn't find anything online about it but this page. I winged it, simmering some rhubarb and adding sugar and water to it. The boys wouldn't even drink it, not even with club soda in it. It was slightly thick and slippery.
Then, Peg of Wool In My Soup left this comment here for me: "Excess rhubarb - make rhubarb juice. Cut up about 8 cups of rhubarb, place in a glass container, add 1/2 to 3/4 cup of sugar and then cover with boiling water. Let sit out on the counter for 24 hours, drain off juice and chill! I liked it mixed with a bit of soda water, but even diluted with plain water and a twist of orange it is delicious and refreshing! I would then add some grated orange rind to the cut up fruit - even grated fresh ginger and some raisins and stew up for a great dessert! Love rhubarb, but with not eating sugar, I must try it with Xylitol!"
I just tried it after the boys went to bed this evening. It's so much better than my first batch, and so pretty! Then I cooked down the remaining rhubarb with only a little more sugar, grated orange rind, and some dried ginger. Although not as colorful as Martha's (most of the color leached out with the juice) it tastes fabulous, especially over plain yoghurt with the tiniest dash of maple syrup. That's my second
bowl teacup you see here.
Tomorrow I'll test out the remaining juice on the boys, maybe with more soda water and orange juice for them, and I bet the compote will be so good on top of oatmeal for breakfast!
I just now remembered, as I was about to post this, where I first heard of Rhubarb-ade. From this great book: Dry It, You'll Like It.