Drinkies: Rhubarb Rhapsody

Rhubarb Rhapsody - sweet, tart, and pretty as a picture!

The Occasion: Rhubarb season deserves celebrating, so drink ‘em if you got ‘em. This cocktail is made for day drinking, especially outdoors on a sunny day. 

Primarily regarded as a springtime fruit/vegetable, rhubarb is still showing up in gorgeous abundance at our local markets here in Chicago. If that’s true for you too, I recommend you buy a bunch and make a big batch of rhubarb simple syrup. Then you’ll be all set for cocktail-making long after the gorgeous red stalks disappear from the market. 

What Makes This Special? The pretty pink color grabs your attention first. And then the delicate flavor of the cocktail – not as sweet as you might imagine, and that’s a good thing!

How about a refreshing Rhubarb Rhapsody? Don't mind if I do

​Serve With: A bowl of mixed nuts.

​Something simple yet rich to complement the light and refreshing cocktail.


​Set the Table: When your beverage boasts a vibrant color, as this one does, be sure to select glasses that will show it off to best advantage.

No patterns or competing colors, just simple clear beauty.

---

The Verdict: Light and refreshing, simple and satisfying. Sweet but overly much so. I think my position is clear. Give this a try! Click on the photos to enlarge them and read the captions.

Print The Recipe- Rhubarb Rhapsody
File Size:	539 kb
File Type:	pdf

Download File

---

Rhubarb Rhapsody
Recipe by Ilise Goldberg
 
INGREDIENTS:

• 1 ½ ounces gin
• 1 ½ ounces rhubarb simple syrup
• ½ ounce freshly squeezed lemon juice
• ½ teaspoon ginger simple syrup (optional)
• 3 strips of lemon zest

 
DIRECTIONS:

• Zest two lemon strips into a rocks glass. 
• In a cocktail shaker with ice, shake all liquid ingredients until well chilled. 
• Add a large ice cube to the glass and pour the cocktail into the glass. Garnish with one more strip of lemon zest.

 
Rhubarb Simple Syrup:

• 5 large rhubarb stalks, washed and trimmed
• 1 cup water
• ½ cup sugar

 

• Cut the rhubarb into one-inch pieces. 
• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Remove the mixture from heat and allow it to cool.
• Strain the syrup into a container, and store it for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well. 

 
Ginger Simple Syrup:

• ¼ cup fresh ginger
• 1 cup water
• ½ cup sugar

 

• Dice the ginger into small pieces. 
• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the ginger and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Remove the mixture from heat and allow it to cool.
• Strain the syrup into a container, and store it for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well.