Rhubarb & Citrus Mocktail

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The weather has been crazy lately. Friends were visiting from abroad and I had already told them how temperamental the weather can be here, so they came prepared. On Thursday and Friday, we had summer-like temperatures, and on Saturday and Sunday it was felt more like winter. Funny to see the pictures we took, because you would think they are from two different visits by the change of clothing. It was so nice to show them around Amsterdam and this trip ended up being extra special for them since they got engaged.

Going back to this recipe, this is a very refreshing drink. And of course you can add some liquor if you want, but it doesn’t need it. You’ll have enough rhubarb simple syrup to make about 3 batches.

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This recipe makes about 1.5 liters.

Ingredients:

For the rhubarb simple syrup:

3 large rhubarb stalks, roughly chopped

1 cup of sugar

1 ½ cups of boiling water

For the mocktail:

Juice of 4 oranges

Juice of 3 ruby red grapefruit

¼ cup of the rhubarb simple syrup, cold

Bunch of mint

750ml of sparkling water, cold

15 ice cubes

Edible flowers (optional)

 

Start by making the rhubarb simple syrup. Place the rhubarb, boiling water and sugar in a saucepan over medium heat. Let it cook for about 25 minutes until the rhubarb is very soft and the liquid is syrupy. Then strain the syrup using a fine mesh sieve. Allow it to cool down.

Once the rhubarb simple syrup has cooled down, start juicing the citrus. Pour the grapefruit and orange juice into a pitcher. Add ¼ cup of the simple syrup, mint, sparkling water and ice. Stir. Top each glass with some edible flowers if you want.

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Citrus Bulgur Salad with Beets & Pistachios

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With the weather changing for the better, it is nice to eat cold dishes again. The day I made this for dinner, I made extra so I would have some left over for lunch. It didn’t last that long. Got the munchies at night and finished the whole thing. I’ve made it a few times already since then. I just love the combination of flavors and textures.  The crunchy pistachios, salty feta, sweet beets, the tartness of the grapefruits with the sweetness of the oranges; are just delicious together. If you buy the beets already cooked, like I did this time, this salad only takes 15 minutes to make.

This is a great lunch to take to work the next day, and it also works great with quinoa instead of bulgur.

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This recipe serves 4.

Ingredients:

For the salad:

1 ½ cups of bulgur

1 bunch of parsley, chopped

200gr of feta, chopped

3 cooked beets, peeled and sliced about the same size as the oranges

Seeds of 1 pomegranate

½ cup of pistachios, chopped

3 oranges

3 grapefruits

For the dressing:

1/3 cup of balsamic vinegar

1/3 cup of olive oil

1 teaspoon of Dijon mustard

1 ½ tablespoon of honey

Salt

Pepper

 

Place the bulgur in a pot, add plenty of boiling water and cook for 10 minutes. Drain and set aside.

To save time I bought the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and slice them.

Peel the oranges and grapefruits using a sharp knife. Then slice them into sections.

To make the dressing, just mix all of the ingredients together. I always find it easier to just place everything in a jar and shake it.

Place the cooked bulgur in a large bowl; add the feta, parsley and dressing. Mix well.

Divide the seasoned bulgur into 4 plates. Arrange the oranges, grapefruit and beet slices on top. Sprinkle some pomegranate seeds and chopped pistachios. If you want, you can decorate the dish with some edible flowers. I used yellow pansies.