In my back yard, I have a rhubarb plant that is originally from our family farm in northern Minnesota. It's over 90 years old and I just transplanted it a few years ago. I wasn't sure it would make it but it just loves the new location. Getting as far south as Massachusetts probably seems like retiring to Florida for this plant, and at that age you deserve it.
Anyway, it produces a lot of rhubarb each year so I'm always looking for new ways to use it. There's rhubarb pie and rhubarb cobbler...but that's really it. Rhubarb is similar to cranberries in that it's really too sour for human consumption until you add a bunch of sugar to it. And, in this case, booze.
But the result is delicious! Faintly reminds me of those Sour Patch candies from my youth, but this is real food (generously defined). I can scarcely think of a better fate for an ancient stalk of rhubarb.
Pucker Up
Prep Time
10 mins
Servings: 1
Ingredients
- .5 cup Roughly chopped strawberries (plus 1 whole strawberry for garnish)
- .25 oz Fresh lemon juice
- 1.5 oz White rum
- 1.5 oz Limoncello
- .75 oz Rhubarb simple syrup (recipe below)
- 2-3 oz Soda water
Instructions
-
Add strawberries and lemon juice to a cocktail shaker and vigorously muddle to break down strawberries
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Add all additional ingredients and ice to shaker, shake
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Fill a rocks glass with ice, strain cocktail through a fine mesh sieve into glass. Top with soda water. Garnish with a sliced strawberry
Rhubarb Simple Syrup
Ingredients
- 5-7 Stalks Rhubarb Washed and trimmed into 4" pieces
- 8 oz Water
- 1 Cup Sugar
Instructions
-
Combine all ingredients in a small saucepan over moderate heat
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Bring to boil, then reduce to a low simmer
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Cover and simmer ~1 hour, stirring occasionally, until syrup is bright pink and coats the back of a spoon
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Strain, discard rhubarb stalks, and store in an airtight container in the fridge for up to two weeks
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