Rhubarb simple syrup

I’ve always been scared of rhubarb. I’ve never had the standard rhubarb strawberry pie, and there’s that whole thing about poisonous leaves. But I couldn’t help myself the other day in the grocery store. I got a pound of the strange plant in conjunction with a giant tub of strawberries. It’s the classic scarlet combo.

Being that it’s May (maybe not by your calendar by in my calendar May started today [inside joke about working at the Illinois Legislature]) I don’t have a lot of time to do kitchen projects. So I did this quick simple syrup that is a great spring/early summer mixer for your cocktails.

What you’ll need:

  • 1 1/2 Cups water
  • 1 Cup sugar
  • 1 1/2 cup chopped rhubarb

Mix everything in a sauce pan and bring it to a boil.

Boil until it’s reduced by at least half. The rhubarb will start to disintegrate. Don’t worry. Once it’s reduced. fish out the rhubarb with a slotted spoon and save it for adding to oatmeal in the mornings.

Put the rest in a jar and save in the fridge for a few weeks. It’s that easy.

I made delicious drink the other night with the syrup.

What you’ll need:

  • 1 shot of strawberry vodka
  • 1/2 glass of soda water
  • juice of 1/4 lemon
  • 2 tablespoons of rhubarb simple syrup

Combine ingredients in a shaker with ice, shake, pour, enjoy, repeat.

Ah the wonders of warm weather and fresh produce.

1 comment
  1. Patricio said:

    Wonderful idea. Can’t wait for the farmers market to start!

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