Rhubarb Restraint

I don’t really “get” rhubarb. Odd looking and tart when raw, soft and mushy when cooked, it’s never been my cup of tea. I dipped my toe into rhubarb water last spring with this Rhubarb Almond Torte and very slowly began to see what all the fuss was about.

Still a rhubarb novice, I decided to take a different approach with those reddish-green stalks I couldn’t walk by the St. Paul Farmer’s Market last week. I wanted to showcase the beautiful color and unique flavor without having to deal with the texture. A pink drink at the Commodore Restaurant last weekend peaked my interest and this gorgeous Rhubarb Ginger Syrup was born.

Sweet and sassy, I think this Rhubarb Ginger Syrup will become a spring staple in your kitchen. It makes a refreshing drink mixed with mineral water, an amazing in a cocktail paired cucumber vodka and a squeeze of lime and a light mimosa mixed with your favorite Champagne.

I invite you to hit your favorite farmer’s market this weekend and whip up a batch. I’d love to know your favorite way to enjoy this lovely syrup.

Rhubarb Ginger Syrup

This gorgeous sweet syrup is full of flavor and the perfect addition to a glass of club soda, a yummy cocktail or over ice cream. Quick and easy to make - it will disappear quickly.

Servings peeple

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

4 cups Rhubarb chopped - about 1 bunch
1 2" hunk fresh ginger
1 cup sugar
1 cup water

Instructions

Grab a bunch of rhubarb. It's in season in the spring here in MN and so easy to find at my local farmer's markets
Chop the rhubarb into 2" pieces - one bunch from the farmer's market is just about right - you'll want 4 cups
Peel the ginger - remember the old spoon trick? Use a spoon to quickly and easily peel the skin of the ginger
Cut a 2" hunk of ginger into 4 coins
Place the rhubarb, ginger, water and sugar into a large saucepan. We are essentially making a simple syrup here - so the water/sugar ratio is always 1-1
Bring the mixture to a boil, reduct the heat to a low and simmer for 20 minutes
The rhubarb should be soft and mushy
Use a fine mesh strainer or cheese cloth, strain the mixture into a bowl
Let cool slightly and gently use a spoon to help the mixture release all the juice
The syrup will look and smell gorgeous!
Store the syrup in a glass jar in the refrigerator
Serve 2-3 tablespoons with club soda, or champagne. I love it as a base for a cocktail - I like it with cucumber vodka, soda and lime. It also works nicely over vanilla ice cream for a beautiful spring dessert. Enjoy!