No surprises here, right Dinner Clubbers? I used our first batch of rhubarb to make infused simple syrup and vodka, left and right respectively. I've done both before. This year I changed up the vodka recipe a bit and used a combination of rhubarb and strawberries. I did this for a number of reasons. First, rhubarb and strawberries taste great together. Second, I wanted to make sure the vodka turned a really lovely pink color, and my rhubarb was a little green. Third, I have a freezer full of strawberries that I picked last summer and have yet to work my way through. Since berry season is fast approaching here in Minnesota, I needed to clear out some space. And, lastly, I wanted to share something that was at least slightly new with you, Dinner Clubbers.
My plan is to use these to make up some tasty Memorial weekend cocktails, which perhaps I will share with you all in collage format next week. In case you all need some ideas for your holiday picnics and cookouts, I'll share what I've been doing so far.
My current favorite is a Rhubarb Julep:
One part rhubarb simple syrup
One part bourbon
Charged water, optional
Fill glass with crushed ice and add your syrup and bourbon. Top with charged water (soda water) if desired.
Rhubarb simple syrup:
2 cups sugar
2-3 cups water
One bunch of chopped rhubarb (3-4 stems)
Combine all ingredients in a pot and place over med-high heat on the stove. Stir until sugar dissolves. Bring to a boil. Boil for 5 minutes. Remove from heat and let steep for 30 min to an hour, covered. Strain out rhubarb and chill. (This is a great idea if you want to add rhubarb flavor to any beverage, alcoholic and non, and you don't have the 4 or 5 days needed to let your spirits infuse).
Here are a few other ideas:
The Wiscosmopolitan
The Rhuby-Q
or, if you prefer gin:
The Rhubarb-Sage Gin and Tonic
Have a very delicious Holiday weekend Friends! Be safe and eat well.
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