Last weekend we harvested about 10 pounds of rhubarb from our yard in New Paltz. The first year we had our plants, we got nothing, the second year we took a little, and this year, the third, we hit the money. So much rhubarb. I attempted a driveway rhubarb tag sale, but didn't get any takers. I made a paleo rhubarb apple crisp (recipe coming!), but that didn't put a dent in the pile of red stuff. That's when I turned to Twitter for ideas on what to do with it all.
Sarah from Race2Rebuild was the first to respond. Her suggestion: make cocktails. She sent a few recipe ideas and later that day, after a four hour bike ride, I set out to become a mixologist. First I made a rhubarb shrub which is like a simple syrup but made with vinegar instead of water. The process definitely made me appreciate the $15 craft cocktail. It's not difficult, but it does take a lot of ingredients - not that I minded in this case! --Bec
Race2Rebuild Rhubarb Fizz
makes one cocktail
1 once Domaine
1 ounce rhubarb shrub (I made this one from epicurious)
juice of 1 key lime
Shake the first 4 ingredients in a cocktail shaker with ice. Strain and pour into a glass. Top with seltzer and garnish with a mint sprig.