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Cooking with Annie – Garden Rhubarb Cocktail

We had this cocktail out on the deck this weekend and watched the day go by. What a perfect moment in time.

Garden Rhubarb Cocktail

Rhubarb Syrup
8 cups coarsely chopped rhubarb
2 cups sugar
1 cup water

Combine the rhubarb, sugar, and water in a large pot and bring to a boil over high heat. Reduce to a simmer for 10 to 15 minutes until the rhubarb has fallen apart and the mixture is primarily a liquid.

Strain the rhubarb over a large bowl. Set aside the rhubarb for another recipe and pour the syrup into a jar. Cover and chill.

Makes about 8 cups of syrup

8 mint leaves (plus a sprig for garnish)
1 1/2 ounces rhubarb syrup
1 1/2 ounces gin
4 ounces peach seltzer water
Ice cubes for chilling and shaking

Chill an Old-Fashioned glass with ice. Add mint leaves and syrup to a cocktail shaker and muddle for 20 seconds or so. Add the gin and ice and shake about 10 seconds or until well-chilled. Strain into chilled glass and pour seltzer water over. Garnish with mint sprig and serve.

Makes 1 cocktail

Now, there will be at least 4 cups of leftover rhubarb. What to do with all of that goodness? What about stirring it into some Greek yogurt, topping some ginger ice cream, or spreading it on toast with some ricotta. Another idea is to make some tartlets or a galette sprinkled with a clove and cinnamon streusel. If you want to go savory, saute diced onions, minced jalapeno pepper, ginger, and garlic and add some raisins to it to make a chutney.

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