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RUBY RED RHUBARB SYRUP... and a cocktail

4/25/2012

8 Comments

 
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      A couple of weeks ago I spoke with a friend who lives in southern Missouri. Each and every phone call we have, our conversation includes our gardens -- our vegetable gardens to be exact.  Whatever is happening in my friend's garden 500 miles south, will also happen in my own garden -- a month later.  That is, however, unless it's 2012... the year of weirdness.
      How weird you ask?  Well, we have never eaten dinner on our patio in March.  On March 14th of this year, we officially opened the patio and dined comfortably in 70+ degrees.  That was until we were forced to return indoors because of... mosquitoes!  I have never seen a mosquito in March.  Remember, I live in Minnesota.  A normal winter usually knocks them out until June.
     My friend in Missouri mentioned that her asparagus was almost ready for picking.  I told her how I've tried several times to plant asparagus in my garden, but it always dies off.  She said she has the same trouble with rhubarb. Hard for me to believe.  Rhubarb is the weed in my garden.  My plants are enormous.  They multiply.  I end up giving bagfuls of rhubarb away to friends.  I NEVER make a rhubarb tart until mid-May because my plants aren't large enough to use before then.  That is, unless it's spring 2012...
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     See what I mean? I have eight plants this size.  I am scrambling this year to use it up -- quickly.  It's already going to seed!

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    And, you understand, I can't eat a rhubarb tart every day, so I've been making rhubarb syrup... so, so EASY!  And with the rhubarb syrup -- gin and rhubarb cocktails.

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     A refreshing little drink for those lazy, summer days just around the corner.  Invite a friend, relax, and enjoy the day!  I did.

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                                    recipe by Kelly Carámbula | eat make read

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                                                  Rhubarb Syrup
• 2 cups sliced rhubarb
• 1 cup water
• 1 cup sugar
1.  Combine all of the ingredients in a small saucepan.  Bring to a boil, stirring to dissolve the sugar.  Reduce the heat to a simmer and cook for 20 minutes, or until the rhubarb has broken down.  Remove from heat and let cool; strain. Store in a jar in the refrigerator for up to a week.

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                                    Gin & Rhubarb Cocktail

:: The recipe below will make one cocktail. 
• 1 ounce rhubarb syrup
• 1/2 ounce lime juice
• 1 1/2 ounces gin
• 1 ounce seltzer -- plus additional seltzer, optional
• lime slices, for garnish
1.  Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice. (I usually am making more than one cocktail at a time and multiply the ingredients in a pitcher, add ice, and stir). Shake for 10 seconds and strain into a glass.  Top with the selzer water (I dilute mine with additional seltzer).  Serve with lime slice.


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8 Comments
Stacey Snacks link
4/25/2012 04:27:53 am

Is it 5:00 yet?

Reply
Susan link
4/25/2012 10:02:35 am

Eileen, I just had to chuckle. Growing rhubarb has to be in your genes. And our ancestors used a lot of rhubarb...not quite in such a delightful cocktail as you have. Wish we could grow it in Florida. I really miss it.

Reply
Michelle link
4/26/2012 10:42:57 pm

I make this in HUGE quantities (like, 12 cups of rhubarb) and we go through it like nobody's business, it's so delicious! I once tried canning it....but we popped the last jar about two weeks later. Never again, it will just go straight to the fridge then into our drinks.

Reply
Margo link
4/27/2012 12:15:26 am

I like Susan's comment. It gave me a visual of our Omas and Tantes kicking back at the end of the day with a lovely rhubarb and gin cocktail. I love the color of the syrup. It looks like the essence of spring.

Reply
Autumn Peterson link
6/11/2012 03:23:04 pm

I really liked the idea of this cocktail, but found myself increasing the rhubarb 'syrup' (mine was more like a paste) a lot more because all I could taste was the gin.

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Idette Allen link
6/25/2012 02:47:40 pm

First time reading this blog, just wanted to say hi.

Reply
Eileen
6/25/2012 11:42:20 pm

So glad you visited LivingTastefully, Idette. I hope you come back often!

Reply
pat
5/26/2013 07:05:05 am

Yeah! This was great. Strained the solids out and made a nice rhubarb /apple sauce. Nuthin wasted.

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