Tuesday, June 7, 2011
As soon as rhubarb season rolls in I like to have a bottle of this shocking pink syrup on hand for all sorts of delicious cocktails and spritzers. It's dead easy to make and if someone invites you to a dinner party or barbecue this spring you can bring the makings to impress your friends with a refreshing drink instead of a boring six-pack of beer. My favorite way to enjoy it is over ice with a big slice of fresh ginger (surprise, surprise) and a splash of seltzer, but it's also a great addition to crisp white wine or in a moscow mule style cocktail with vodka and some citrus. I know when temps get into the high 90s later this week I will be parked firmly in front of my air conditioner with a pretty pink drink in one hand and a scoop of passionfruit sorbet in the other.
Rhubarb Syrupmakes about 2 cups
1 lb rhubarb, chopped
1. Simmer the rhubarb, sugar and water in a non reactive saucepan until the rhubarb is soft and a bit mushy, about 15 min.
2. Pour the whole mess into a strainer (lined with cheesecloth if you have it) set over a bowl with a spout or measuring cup, for easy pouring. Let the syrup slowly strain undisturbed then pour into a jar or bottle and store in the fridge.
Make sure to keep the pulp! I like eating it on top of yogurt or you can blend it, call it rhubarb sauce and eat it on its own.
1 part rhubarb syrup
3 parts seltzer
Stir together and serve over ice, add a sprig of mint or a squeeze of citrus for a little extra punch.
Rhubarb Mulenot the kind you can ride, the kind you can drink
2 oz chilled vodka
2T rhubarb syrup
squeeze of lime or lemon
4-6 oz ginger beer
sliced fresh ginger to garnish
Fill a glass with ice, squeeze a wedge of lemon or lime onto the glass, then add the vodka and rhubarb syrup, top with ginger beer and garnish with a slice of fresh ginger. Prepare to be refreshed all spring long.
I have a sneaking suspicion that this syrup would also be great with something a little bitter, maybe aperol? Try it and let me know!