02 June 2012

Boozy Rhubarb

Rhubarb isn't just for desserts.  Celebrate the season with rhubarb cocktails.  A good rhubarb drink begins with Rhubarb Syrup.





Rhubarb Syrup


1 lb rhubarb, diced
1 cup granulated sugar, plus more to taste
1 cup water


Allow rhubarb dices and sugar to macerate in a non-reactive pot overnight.  Add water and boil until rhubarb is soft and liquid is a thin syrup.  Strain. Reserve liquid.  I have also done a quick syrup without allowing the rhubarb to macerate.  It just requires double the water.  The syrup shown above has some pulp pushed through the sieve.  For a clearer syrup keep all solids in strainer.  If you want something a little fancier than this basic recipe, try this one featured on The Coppertop Kitchen. 


Here are a few rhubarb cocktail ideas:

Rhubarb Mixers

We've mixed rhubarb syrup with anything on hand. Mix a couple ounces of rhubarb syrup with a good tequila and salt the rim, rhubarb margaritas.  Mix with vodka, triple sec, and lime, rhubarb cosmo.  Mix with white rum, a splash of seltzer, and mint (or a nice variation is basil), rhubarb mojito.  A few ounces in a wheat beer makes a good alcopop drink too. 

rhubarb mojitos


Rhubarb Bellini

1-2 ounces Rhubarb Syrup topped with dry sparkling wine



Strawberry-Rhubarb Sangria



2 cups Rhubarb Syrup
2 stalks rhubarb, finely-diced
1lb strawberries, diced
1 cup sugar
1-2 cups white rum
5-6 cups white wine, not sweet (pinot grigio, sauvignon blanc)
4 cups seltzer water


Stir together strawberries, rhubarb, sugar, and rum and allow to infuse in non-reactive bowl for a few hours.  The recipe makes a large amount of sangria which, in my opinion, is the best way to drink it.  To serve it in smaller quantities, I have all the ingredients on hand and mix a quarter of the recipe at a time in a carafe.  Great seasonal party drink.

3 comments:

  1. Rhubarb Bellini? Sign me up!

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  2. I saw this somewhere before. I really love the idea of letting the rhubarb macerate! I bet that helps to avoid over cooking it. My rhubarb is never very pink though.

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  3. Oh, Rhubarb Bellini. If I didn't have a baby in my belly, I'd be making that RIGHT NOW. :-)

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