Straight Up: Rhubarb is Springing Up in Warm-Weather Drinks

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

While the recipes vary slightly, each of these drinks uses a kind of rhubarb syrup (one of simple syrup’s many fancy cousins), with or without its pulp, as a base. We simmered up a batch with this formula and were pleased with the tart, ruby-red results:

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!

Have you ever tried a cocktail made with rhubarb?

(Images: Nora Maynard)

-Nora

I had a rhubarb martini at Lula Cafe in Chicago a couple of years ago.

It was delicious.

posted by art on May 9th 2008 at 6:13am
view art's profile

Oh, goodness. Rhubarb and a good cocktail--two of my favorite things combined. Mmmm...

posted by EmmaC on May 9th 2008 at 6:50am
view EmmaC's profile

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.

posted by libraryhead on May 9th 2008 at 12:11pm
view libraryhead's profile

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.

posted by sjbreeze on May 9th 2008 at 2:28pm
view sjbreeze's profile

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!

posted by nora on May 10th 2008 at 5:19am
view nora's profile

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.

posted by sjbreeze on May 10th 2008 at 1:20pm
view sjbreeze's profile

sjbreeze, that sounds wonderful. Let us know how it turns out!

posted by nora on May 11th 2008 at 7:01am
view nora's profile

Thank you, your account has been registered.

We have sent an email to the address you registered with for verification purposes. Please use the link in the verification email to activate your account.

apartment therapy changing the world, one room at a time