Ah, that color. That taste!
Rhubarb is one of those things that some of us use and most of us do not. That’s a shame for the flavor, which suitably adjusted with sugar, is immense. Delicate and distinctive.
I’m presenting the syrup recipe here today. Cocktail ideas will follow. But, don’t let this syrup just go down with alcohol. You can mix this syrup with club soda or lemonade for a special flavor. Pour it over vanilla ice cream or onto pound cake.
The flavor is distinctive, refreshing, and available only in the short spring rhubarb season. Act now!
Yield: 2 ½ cups
- 1 pound fresh rhubarb
- 2 cups of sugar
- 2 cups of water
Carefully wash the rhubarb: it’s dirty out of the ground. Slice the strips into pieces 2-3 inches long.
Put the sugar and water into a large sauce pan, set the heat on high, and stir to dissolve the sugar. Add the rhubarb pieces and, stirring often, bring to a boil. Reduce the heat and simmer for 15 minutes. Stir every minute or so to avoid any sticking to the sides of the pan.
Take off the heat, allow to cool to room temperature, then strain and refrigerate.
Source: Brian O’Rourke
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/40th second at ISO‑250
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/8 for 1/160th second at ISO‑100