Bright pink stems of indoor grown (or ‘forced’) rhubarb come into season just as cleavers are full of vitality in the later winter months. Both rhubarb and cleavers are renowned for their blood-purifying tonic properties, and together with the warming spices of ginger and juniper they make a sensational reviving drink that’s perfect for late-winter sipping.
- Rhubarb 1kg, washed and chopped into 5cm chunks
- Sugar 300g
- Juniper berries 10
- Cleavers 100g, washed
- Thumb-sized piece of fresh root ginger finely sliced
Recipes and illustrations taken from FORAGE: Wild Plants to Gather, Cook and Eat, by Liz Knight, illustrations by Rachel Pedder-Smith, is published by Laurence King at £19.99