Ready for More?
Sometimes you can’t get enough of a good thing! This year, I am revisiting my love for rhubarb inspired by last summer’s blog where I shared a family recipe and experimented with alcohol infusions. I’m excited to follow up with the results of my infusions and share some new cocktail recipes that feature this tart, versatile vegetable.
The Results Are In: Rhubarb Infusions
Last year, I experimented with gin and vodka infusions. While both turned out well, gin was the clear winner for my palate. The botanical notes of the gin complemented the tartness of the rhubarb whereas the strawberry vodka infusion was a bit too sweet for my liking. If you lean towards sweeter cocktails, I think you would enjoy the flavored vodka.
Rhubarb Nostalgia and New Beginnings
Growing up in a rural community, my parents had an impressive rhubarb patch. My brother and I used to break off stalks and eat them raw, savoring their tartness without even dipping them in sugar. When I purchased my own home, I planted a rhubarb patch of my own but unfortunately moved just as it was coming into its prime. When I moved into my current home, I hesitated to plant rhubarb again because I didn’t anticipate staying long. Fourteen years have come and gone, so I decided to it was time to try again. Though it will take some time for my new patch to mature, I expect I will be still be here to enjoy it. But if I’m not, then some lucky person inherits it! Looking back, I should have listened to my older brother when he told me to plant some the first year I moved in. Imagine how incredible that patch would be right now! Live and learn, right?
New Rhubarb Recipes
Last year’s experiments urged me to up my game using rhubarb in cocktails, so I am adding a few yummy recipes to the list this year.
Rhubarb Syrup is really simple to make! A part can be ½ cup or 1 cup, you decide!
Add equal parts water, white sugar, and half-inch chopped rhubarb pieces to a pot.
Bring the three ingredients to a boil and then gently simmer for about 30 minutes. Let cool and strain liquid into a glass container or mason jar. This will keep in the refrigerator for about a month.
Rhubarb Vodka
3 cups of chopped rhubarb – about 3/4 inch pieces
2 cups white sugar – more or less to taste
4 cups vodka – 80 proof or better
1 large glass container or mason jar
Make several layers of rhubarb then sugar in a large glass container with cover. Let sit overnight at room temperature to draw the juice from the rhubarb. You can gently shake the bottle occasionally to melt the sugar. Once the sugar is completely dissolved, pour the vodka over the mixture and let sit on the counter in a cool location for four weeks. Don’t forget to write the date on your calendar or directly on the jar or you will forget when you started it. Shake periodically. When done, strain rhubarb from vodka and place into a mason jar to use in cocktails.
Rhubarb Gin Fizz
2 ounces gin
1 ounce rhubarb syrup
1 ounce of freshly squeezed lemon or lime juice
4 ounces of soda water
Mix gin, syrup, and lemon juice together. Pour into glass and top with club soda. Garnish with a slice of lemon, sprig of mint, or rosemary for garnish.
If you like herby-tasting cocktails, an easy variation is to make rosemary syrup then use ½ an ounce each of the rhubarb and rosemary syrups.
To make rosemary syrup, use equal parts water and sugar and a few sprigs of fresh rosemary. Follow the syrup directions above.
Variation: Try substituting white rum for gin.
Boozy Rhubarb Lemonade
6 ounces of lemonade
1-2 ounces strawberry vodka
1 ounce rhubarb syrup
Several slices or wedges of fresh squeezed lemon
Several pieces of chopped fresh rhubarb
Add all ingredients to a tall glass and stir. Top with ice and garnish with a strawberry and lemon slice.
Note: This tends to be a sweet drink if made with bottled lemonade. I prefer my lemonade on the tart side, so you can adjust the sweetness or tartness by making your own lemonade or adding more squeezed lemon wedges or juice.
Variation: If using your own rhubarb vodka, omit rhubarb syrup and use 1 ounce each of rhubarb and strawberry vodka. Adjust amounts to your taste. You can always add some rhubarb syrup if you want it sweeter.
Rhubarb Gimlet
2 ½ ounces gin
½ ounce rhubarb syrup
½ ounce freshly squeezed lime juice
Shake all ingredients together and garnish with a slice of lime.
Rhubarb and Basil Smash
2 ounces gin
1 ounce rhubarb syrup
1 ounce freshly squeezed lemon juice
6-8 fresh basil leaves
Club soda
Muddle basil leaves, lemon juice, and syrup in a shaker.
Add gin and ice. Shake until chilled and pour into a cocktail glass. Top with splash of club soda. Garnish with basil sprig.
These cocktails offer a delicious blend of tart rhubarb, aromatic gin, versatile vodka, and fresh herbs making them perfect for warm weather gatherings or a relaxing evening on the patio. Have fun experimenting with these recipes. Feel free to adjust the sweetness, herbal notes, or alcohol to your liking. Cheers to rhubarb and all the ways we can enjoy it!
