Okay, okay, calm down. Rhubarb season is almost over so this will (probably) be the last post on the subject for this year—unless Dave makes that rhubarb sorbet he's been talking about. We'll see.
Chopped and heating for syrup.
I've been making batches of rhubarb syrup and squirreling it away in the freezer so there will be beverage fixin's to last through the summer, fingers crossed, if I can restrain myself from having a sip of soda on these warm afternoons. (What happened with our usual rainy Rose Festival weather? This is disturbing.)
Delicious and refreshing, darn it!
Another hitch in my clever plan is that the other day I was inspired to combine some of that carefully stashed syrup with one of my favorite cocktails, the gimlet. Yes, you've got it: uh-oh. Even more uh-oh was that it was not only delicious but crazy refreshing.
Sure hope I can score some more rhubarb at the farmers' market, or I'm in, as they say, big-big trub-trub.
Several rhubarb stalks, chopped into 1/2" pieces (redder rhubarb makes a more intensely colored syrup)
Place chopped rhubarb in saucepan and add just enough water to barely cover the pieces. Bring to a boil, then reduce heat to simmer. Cook over low heat until rhubarb is tender, 20 min. Strain through fine mesh sieve or several layers of cheesecloth, pressing gently to release the liquid. If you want a completely clear syrup it might take more than one filtering. Discard the solids. Measure or weigh the remaining liquid and add an equal amount of sugar. Heat the syrup in a saucepan, stirring until the sugar is dissolved. Chill. Will keep for at least a week in the fridge. Alternately, pour syrup into glass or plastic containers and freeze for later use.
2 oz. gin
1 oz. fresh-squeezed lime juice
3/4 oz. rhubarb syrup
Fill cocktail shaker with ice, add ingredients, shake very well and strain into martini glass. Garnish with lime wedge.
Lots more recipes and suggestions for rhubarb.