Local rhubarb has just started appearing at markets in Southern Ontario and other areas won’t be far behind. The bracingly tart stalks are delicious in pies, tarts, drinks or even savoury dishes, provided you sweeten the fruit a bit.
This drink is a little sweet, a bit tart and has some heat from the ginger. It pairs well with rum to make a refreshing springtime cocktail that is perfect for entertaining. For a non-alcoholic version, skip the rum and top the rhubarb-ginger syrup with club soda and a squeeze of lemon.
Makes 2 drinks
- 1-1/3 cups Rhubarb-Ginger Syrup (see recipe below)
- 3 oz. amber rum
- A generous squeeze of lemon
- Club soda, to top drinks
- Lemon wedges for garnish
- In a cocktail shaker, add ice, rhubarb-ginger syrup, rum and a squeeze of lemon. Shake well and strain into two low-ball glasses or martini glasses. Top with club soda and garnish with lemon wedges.
Makes about 1-1/3 cup
- 4 cups chopped rhubarb, cut into 1″ pieces (about 3 to 4 stalks)
- 3/4 to 1 cup sugar, to taste
- 1 cup water
- 2″ piece of fresh ginger (about the diameter of a nickel), peeled and grated
- In a saucepan, add all ingredients and bring to a simmer on medium-high heat. Let simmer for 15 minutes.
- Mash fruit well with a spoon. Strain into a bowl through a fine mesh strainer, using a spoon to extract as much juice as possible (the leftover fruit solids are delicious to eat).
- Let syrup cool and use as desired. It will keep covered in the fridge for a few days.
Cheers and Enjoy!