As the title suggests the next few posts will be pertaining to rhubarb recipes. It is a favourite of mine and is often overlooked. The strong tart flavour is just fantastic. The way it grabs your taste buds, and when paired with just a touch of sweetness it's heaven for warm desserts. We are in very early spring and where I am you can barely see the grass through the layers of snow and ice but already I am in full anticipation of seeing the first shoots coming up in the garden.
Most of my rhubarb uses fall into the realm of desserts and sauces but after having a large surplus last summer and running out of new things to do with it I went searching for some new tricks to add to the recipe box. One way or another it came around during dinner conversation of making rhubarb juice, Let me say this can probably be achieved but I neither had the time or resources to dig around in it.The idea of doing somethings like a vodka and cranberry juice came to mind, but without making a juice first I have not tested this theory. So what did come to pass was a simple syrup.
We love the tarte quality of the rhubarb in my home so the idea of a syrup for me is probably not the same as most. In is sweetened only slightly with some Stevia. Great option for diabetics or anyone who is really keeping their carb intake in check.
Rhubarb Simple syrup
3 cups chopped rhubarb
2 cups water
4 tbsp. Stevia
Bring rhubarb water and stevia to boil in a medium sauce pan, reduced to simmer for 20 min. Strain mixture and allow to cool.
*Note if you are using garden fresh and have a fair amount of green in the stocks the colour can get a bit "muddy" simply add a few drops of red food colouring to get the pink hue back.
I really like a classic whiskey sour and being not altogether that found of cocktails for my own consumption, (I preffer my liquor straight and bold) this traditionally strong flavoured drink was a good pairing for the rhubarb. If you are on the softer sweeter side, pairing it with gin, sparkling water and a bit of fruit garnish can softened the blow for the ladies in the room.
Rhubarb Sour (whiskey)
2 oz Whiskey (Jack Daniel's Devils Cut)
1 1/2 oz Rhubarb simple syrup
2 tsp lemon juice
Lemon wedge to garnish
Combine whiskey, syrup and lemon juice. Mix in cocktail shaker half filled with ice for 30 seconds. Pour and top off with water if desired
Rhubarb Sour (Gin)
2 oz Gin
2 oz Rhubarb syrup
2 dashes orange bitters
1 tsp lime juice
2 ice cubes
lime wedge, and maraschino cherry to garnish
Add gin, syrup, bitters, and lime juice to cocktail shaker. Fill with ice, shake for 30 seconds Pour into glasses and garnish, Top off with sparkling water if desired.
These are just my own versions and my not be to everyone's liking and we all know what the say about opinions right?