When my husband and I bought our home this year (our first home!) we didn’t know what to expect…we bought it “as is”…and so far the best way to characterize it is an Adventure. Home ownership has given us a lot of surprises so far…a lot of which were unwanted… but this spring one of the pleasant surprises was the discovery of 2 very large rhubarb plants!!!
I love rhubarb, especially when it’s mixed with strawberries and baked in a pie or made into a jam. But there is a whole world of rhubarb opportunities out there!
So when life gives you rhubarb, make rhubarb syrup…..and then mix yourself a rhubarb rosemary gimlet! huzzah!
Rhubarb Syrup Inspired by The Kitchn’s Rhubarb Syrup recipe
Yields 1.5 cups
4 cups chopped rhubarb (fresh or frozen)
3/4 cup sugar
1 vanilla bean (inside scrapped out)
1 cup water
Place all ingredients in a pot and bring to a boil, stirring regularly. Lower the heat to a simmer and cook until all rhubarb has broken down and liquid has thickened slightly (~15 minutes).
Strain liquid through a colander lined with cheese cloth. The cheese cloth will strain out the rhubarb pulp and leave you with a beautiful and rich coloured rhubarb syrup. The syrup will keep in your fridge for about 2 weeks (but will likely be gone well before then!).
Don’t throw out the rhubarb mash you are left with in your colander – it is delicious on it’s own or stirred into yogurt.
Rhubarb Rosemary Gimlet
2 oz. Gin
2 oz. Rhubarb syrup
Juice of 1 lime wedge
Stir and Garnish with fresh rosemary
The perfect summer drink for entertaining new friends. Enjoy