Rhubarb is one of the surest signs of spring for us, stirring up childhood memories of warm afternoons spent on the porch steps with friends, dipping the stringy pink-green stalks into little cups of sugar and delighting in the mouth-puckeringly tart taste.
Today we’re still wild about all things rhubarb: pie, jam, compote - can’t get enough of them - so when, on a recent visit to the Flatiron Lounge, we saw "Rhubarb-Strawberry Daiquiri" on the cocktail list, we jumped at the chance to give one a taste.
The blush-pink drink turned out to be a playful spin on the rum/lime juice/sugar combination of the classic straight-up daiquiri, with spunky rhubarb standing in for the citrusy acidity of the lime. Recalling Chris' post on Franny's Rhubarb and Aperol Cocktail from last summer here at The Kitchn, and knowing how nicely rhubarb pairs with strawberry, orange, and ginger flavors, we got to wondering about other cocktail possibilities for this amazingly versatile vegetable.
So, we did a little Googling around the culinary blogosphere, and our harvest basket came up full:
- Rhubarb Mojito at Food & Wine
- Rhubarb Margarita ("Rhubarbarita") at NPR’s The Splendid Table
- Rhubarb Bellini at The New York Times (scroll down a bit for the recipe)
- Rhubarb Ginger Cooler (non-alcoholic) at Gourmet
Rhubarb Syrup
yields about 1 cup of liquid
4 cups rhubarb, washed and trimmed and cut into ½ inch chunks (about 4 medium stalks)
1 cup water
1 cup sugar
Combine sugar and water in a saucepan and bring to a boil. Add rhubarb and simmer on medium heat, stirring occasionally, until rhubarb softens. Reduce heat and cover pan, continuing to stir occasionally until rhubarb breaks down into thin fibers (about 10 minutes). Remove from heat and pour through a fine-mesh strainer, pressing with the back of a spoon until all the juice is released. (The remaining solids can be saved to serve over ice cream or Greek yogurt.) Chill and then use in your favorite drink!
Related: Franny's Rhubarb and Aperol Cocktail
Have you ever tried a cocktail made with rhubarb?
(Images: Nora Maynard)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
I had a rhubarb martini at Lula Cafe in Chicago a couple of years ago.
It was delicious.
Oh, goodness. Rhubarb and a good cocktail--two of my favorite things combined. Mmmm...
Any idea how long rhubarb syrup would keep in the fridge? Could it be canned or frozen successfully? I'm determined to put away enough rhubarb product this season to keep me going all year.
I've never used it in a cocktail but early in the season I made rhubarb vodka. It won't be ready to drink until June 21st and I am super-excited about it. I need to make more for gifts, as I fear that we will hoard the first batch to ourselves.
libraryhead:
the syrup should keep well in the fridge for about a week. Haven't tried canning or freezing it myself, but I don't see why not. Anyone else with thoughts on or experience with this?
sjbreeze:
Tell us more about your rhubarb vodka!
Nora, it's super easy, it just takes a long time, just pound two sticks of red rhubarb together with 3 tbs. sugar in a mortar, or I'll bet you could whiz it in the food processor for a minute or two. Leave to macerate for two days in a large glass jar, then add the zest of one lemon, three whole cloves, one cinnamon stick and a liter of vodka. One quart size mason jar will not hold everything, so i mixed everything together and divided it between two jars. Cover and leave in a cool dark place for three weeks, shaking mixture daily. Strain the mixture, pressing on rhubarb and spices to get every last bit of flavor, discard them, and let the vodka rest for 3 months. I also saw a recipe that uses ginger slices, I'll bet that would be great.
sjbreeze, that sounds wonderful. Let us know how it turns out!