Let’s face it. It’s Friday, and we need a cocktail. Seasonal cocktail? EVEN BETTER.
We at Roast’d & Toast’d love to featured seasonally available ingredients when we can and we are so stoked that rhubarb is back, babay!
Yes, rhubarb is back and it’s one of my favorite spring time treats. It’s sweet, it’s bitter, it goes into my favorite dessert ever (rhubarb crisp coming soon!) and if you’re lucky to have a plant in your yard… you’re probably in over your ears with stalks and seeking out ways to use them. (Frankly, I used them as umbrellas as a kid, worked great, but I digress)
Rhubarb simple syrup is easy to make and delicious in pretty much anything, like the rhubarb marg we’re about to make. We’ll start off with that perfect recipe (good with or without a special syrup but we like to be fancy here), then head onto to the simple syrup!
1 oz Orange Liqueur
½ oz lime juice
½ oz rhubarb simple (or any simple syrup)
In cocktail shaker with a few ice cubes, combine all ingredients. Shake until cold and frosty. Serve in glass with ice cubes. Enjoy.
Rhubarb Simple Syrup from A Farm Girl’s Dabbles
- 6 c. chopped fresh or frozen rhubarb
- 1-1/2 c. water
- 3 c. sugar
- 1/2 c. fresh squeezed lemon juice
In a medium saucepan over medium-high heat, bring the rhubarb and water to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until it is tender, about 10 minutes. Stir to break up and release all of its juices.
Set a fine mesh strainer lined with a double layer of cheesecloth over a large bowl. Pour the rhubarb mixture through the strainer to remove the pulp. To get the most rhubarb juice out, pull up the corners of the cheesecloth and gently press on it with a wooden spoon to squeeze out the remaining juice. Measure the strained juice and add enough water to equal 3 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again for the clearest ruby syrup, then pour into a container and refrigerate. Keeps well for up to 1 month.