There is a very large rhubarb plant at my parent's house that produces more rhubarb than any one family can reasonably eat in a season, so there is always plenty available to experiment with. Last summer I decided to try my hand at creating a rhubarb cocktail and came up with a pretty tasty drink that has endless options for adaptation.
The first, and most important part, is to make a rhubarb-rosemary simple syrup:
Combine the rhubarb-rosemary syrup with a clear alcohol; I used vodka, but gin or white rum would work just as well. The ratio is 1 part syrup to 1 part alcohol, but should be adjusted to taste. For a mocktail version, dilute the syrup with seltzer water. Garnish with a fresh spring of rosemary and enjoy!
- Ingredients: 2 cups sugar, 2 cups water, 2-3 rhubarb stalks, and several sprigs of rosemary
- Chop the rhubarb into pieces about 3 inches long.
- Combine all of the ingredients in a saucepan over low heat.
- Stir often until the sugar is dissolved in the water and the rhubarb is mostly disintegrated. The resulting syrup should be quite fragrant.
- Strain the syrup to remove the rosemary sprigs and any large chunks of rhubarb that may be left.
Combine the rhubarb-rosemary syrup with a clear alcohol; I used vodka, but gin or white rum would work just as well. The ratio is 1 part syrup to 1 part alcohol, but should be adjusted to taste. For a mocktail version, dilute the syrup with seltzer water. Garnish with a fresh spring of rosemary and enjoy!