It’s rhubarb season! and while most of your supply is probably destined for pies, a couple cups should be set aside to whip up some rhubarb simple syrup. I can attest to the fact that it makes a wicked cocktail. It also turns cocktails a perfect pink – just in time for Mother’s Day!
Rhubarb Simple Syrup
- 1 Cup sugar (I used basic white...)
- 1 Cup Water
- 2 Cups Rhubarb (Diced - and try and get stalks with some pink or red - it's prettier!)
|This couldn't be easier - put all the ingredients in a pan and simmer on low for about a half an hour. Let cool slightly and strain the liquid into a clean bottle with a stopper. It will keep for a couple weeks in the fridge. The left over rhubarb isn't bad either! I wrapped mine in puff pastry.|
And just so you don’t think I’m forgetting another important component, the cocktail recipes!
The simplest is to treat it like a bellini and add proseco to taste – you can’t go wrong. Put a couple tablespoons in the bottom of a glass and top it up with your preferred Italian bubbly. Mmmmmm!
A rhubarb collins via modernwifestyle.com …
The Bridal Shower via Food and Wine …
And a gin and rhubarb cocktail from The Guardian…
I’m planning on mixing myself one of these beauties this Sunday, strolling around the garden and toasting myself! Cheers to all you Moms out there, I hope you find some time to relax!