It's that time of year again where I start waxing rhapsodic about my love affair with rhubarb. And though it isn't as popular as some spring edibles, it has a fanatic following. Just ask @cityslipper (Daniel Gasteiger) who is rhubarb-obsessed...in fact, he was so obsessed that we chose his recipe suggestions for inclusion in Grocery Gardening (which, btw, is on sale for $13.97 right now, just follow the link to the left).
Anywho, I have written about rhubarb cake, rhubarb bread, rhubarb raspberry and strawberry sorbet, and ginger rhubarb and pear topping. This time, I thought I would share some rhubarb infused drink recipes I whipped up for my book. Ready to tantalize your taster? I thought so.
Rhubarb Simple Syrup and Cocktails:
2 cups rhubarb, cleaned and chopped
1 cup sugar
2 cups water
Add ingredients to a saucepan and cook until mixture reduces by a third. Rhubarb will be completely soft and sugar dissolved. Strain through cheesecloth to remove all fibers, save rhubarb to use in baked goods.
Rhubarb Mint Cooler
Fresh mint leaves
Ice to fill
1 oz vodka
3 oz club soda
1 tbsp rhubarb simple syrup
In a tall glass, add mint leaves and muddle to release the oil. Add ice, vodka, club soda and rhubarb syrup. Stir to combine.
Lemon Rhubarb Soda
2 cups rhubarb
1 cup of sugar
2 cups water
2 lemons, zest and juice
Simmer rhubarb, sugar, water, lemon zest, juice and thyme together until sugar dissolves and rhubarb is soft, cool. Remove thyme twigs, add remaining contents to a blender. Whir until smooth and frothy. Pour equal parts of rhubarb mix and ginger ale over ice.
Of course, I have also written about my gardening experiences with rhubarb...Head over to Gardener to Farmer for a series of poignant gardening posts.