Auntie Sue's Rhubarb Juice

Although she's my cousins' aunt, she's such a great aunt that my siblings and I consider her ours too!  She's a follower of My Backyard's Full and shared this recipe with me.  Much much better than that muck I made with cinnamon sticks in it!!!  All critics in our house enjoyed this one!

Rhubarb Nectar

12 cups rhubarb, chopped
4 cups water
1 1/2 cups sugar, or less

1. Simmer rhubarb and water for 15 minutes.
2. Add sugar and mix in.
3. Boil for 15 minutes.
4. Cool.

Serve 1 part nectar to 2 parts soda, iced tea or mineral water.

Lake Pickerel

I was able to get my hands on some Lake Erie Pickerel.  While it was a little bony, it was a nice mild white fish.  We cooked this on the BBQ, or shall I say, Big Critic cooked it on the BBQ.  I was worried about it falling apart, so after I marinated the fish, I placed in on an old cooling rack and Big Critic grilled it on the BBQ on indirect heat and it worked really well.  I served it over pasta and some last of the season asparagus.  The fish can be prepared in the oven as well.

Garlic Lake Pickerel

You can use any fish for this recipe.  The beauty is in the sauce.

• Pickerel (Ont)
• One stalk of garlic scape (Ont)
• 1/4 cup fresh parsley (Ont)
• 1 TBS of oregano (Ont)
• 4 TBS of EVOO
• 4 TBS of apple cider vinegar (Ont)
• S&P
• hot house tomato (Ont)

Place the fish in a container with a lid.  Puree the rest of the ingredients in a small food processor and pour over the fish.  Marinate for one hour in the fridge and then grill on indirect heat on the BBQ.  When fully cooked through, serve with diced fresh tomatoes on top.  Pairs well with grilled veg and a beautiful Ontario Gamay Noir, which I would compare to a Beaujolais.  Beautiful meal!