Rhubarb invokes so many childhood memories for me. I remember going to my Grandma's house and picking rhubarb straight from the garden in her backyard. She had a massive patch that seemed to grow back bigger and bigger every year. We feasted through the spring and summer on stewed rhubarb (I have an updated recipe here), roasted rhubarb compote on ice cream, squares, cookies and any other imaginable form of rhubarb you can think of. Then, when we thought we couldn't eat another piece of rhubarb, my Grandma used to freeze it for the winter months when we needed something fresh.
Rhubarb is such a unique fruit, that's actually a vegetable. It is stringy like celery and has a bitter kick when eaten raw. It's fabulous both as a star of a dish, as well as being an accompaniment - often strawberries and rhubarb are teamed together. Whatever you do though, do not eat the leaf. It is actually poisonous.
A few years ago I planted rhubarb in a raised garden bed in my backyard. It does not look at all like my Grandma's thriving patch, in fact the stalks of my plant are kind of skinny and it hasn't spread out yet, but it's a start (Okay, read between the lines friends, it's a pretty sad plant! If anyone has a cutting of a thriving plant, I'd gladly take it off your hands!). Regardless though, what's important is not my gardening skills, but that every time I walk by I think of my Gram.
So, as a true sign on spring, as the green leaves and ruby red stalks started to sprout, I started to research rhubarb cocktails for #cocktailoftheweek on MKL. I came across a Canadian small batch distiller, Dillon's, in Ontario that recently published a seasonal cocktail recipe book. Right up my alley, local company + seasonal recipes = win! I've tried a number of recipes from the book, but resorted back to my own methods and mixing, as I just can't get their recipes to work right. I do love their spirits though, their gin is excellent! Moral of the story, buy the booze, not the book.
So if you happen to find yourself with some garden grown rhubarb and aren't sure what to do, give this spring sipper a try! Or, stay tuned as my Almond Rhubarb Tart is coming to the blog soon.
Enjoy,
Krista xo
P.S. I scoop the leftover rhubarb from the syrup over ice cream - so so yummy!
Rhubarb Gin Sour (adapted from here)
makes 1 drink
Ingredients
For The Cocktail
2 oz gin
1 oz lime juice, fresh
3/4-1 oz rhubarb syrup, depending on how sweet you want the cocktail
3-4 dashes Angostura Bitters
For The Rhubarb Syrup
2 medium stalks pink rhubarb, washed and cut into 1" pieces
1 cup sugar
1 cup water
For The Candied Rhubarb Garnish (optional, a lovely piece of rhubarb has a fabulous visual effect as well)
2 medium stalks pink rhubarb, washed and cut into 6"pieces - (about 6, 6" pieces in total)
1/4 cup sugar
Method
To Make The Candied Rhubarb
Pre-heat oven to 200 degrees F. Pour sugar onto a plate. Wash rhubarb with water. While still wet, roll clean rhubarb in the sugar to coat. Place rhubarb pieces onto a parchment lined baking sheet spread out so they are not touching. Bake rhubarb for about 2 hours until most of the water has come out. Turn oven to 350 degrees, then bake for 10 minutes more to crisp the sugar coating. Be careful not to let the pieces burn.
To Make The Rhubarb Syrup
In a small sauce pan add the water, sugar and rhubarb. Stir to mix. Bring mixture to a boil then cook for 3-5 minutes more, or until the sugar dissolves entirely. Remove pan from heat, gently mash the rhubarb pieces with the back of a fork to release the colour and allow syrup to steep for 1 hour. Strain syrup into a glass container and reserve rhubarb mash for dessert! Store in the refrigerator if not using right away.
To Make The Cocktail
In a cocktail tin add gin, lime juice, rhubarb syrup and bitters. Top tin with ice and shake until tin is chilled. Strain cocktail into a footed old fashioned glass and garnish with a piece of candied rhubarb.
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