I am a huge rhubarb fan. Obviously, since my last two posts were about rhubarb. I’m sure most of you rhubarb lovers have had pies, cakes, muffins, breads and strudels made to show off the glories of rhubarb.
I make a rhubarb simple-syrup that is a refreshing spring treat, and it is so easy.
We all know what simple-syrup is, the sugar/water combination used to make cocktails, etc. This one is flavored with rhubarb and I not only use mine for cocktails, I add it to ice tea and to seltzer water for
I typically drink my tea unsweetened but I can’t resist this rhubarb flavor–with just a little bit of sweetener. The seltzer water is a great thirst quencher. These are all win win recipes.
Rhubarb Simple Syrup
4 cups chopped rhubarb
1 cup sugar
1 cup water
Combine all in a heavy-bottomed saucepan and bring to a boil gently stirring. Drop the heat to a simmer and cook slowly, stirring occasionally, and skimming off any froth that accumulates on the top. Cook until the fruit is soft and the syrup has thickened slightly, about 15-20 minutes.
Using a fine-mess strainger, or a colander lined with cheesecloth, strain the mixture over a large bowl. Press the solids a little with the back of a spoon to extract more syrup.
Pour the syrup into a clean bottle or jar. Cover and refrigerate. It should keep for quite some time in the fridge.
It’s a beautiful shade of pink.
Beside flavoring ice tea and selzter water the following cocktails is lovely, light and refreshing
Pretty in Pink
8 ounces gin
9 ounces rhubarb syrup
1/2 cup fresh lemon juice
12 ounces cold Prosecco
lemon rounds for garnish
Put the gin, rhubarb syrup, lemon juice, and ice in a pitcher. Stir to mix Pour into 2 glasses filled with ice, and top with Prosecco or sparkling wine. Add a lemon round. Drink up Shriner!