Rhubarb Simple Syrup
Look….I like a good cocktail, or even a good mocktail. Just make it tasty. When we moved into a house a year ago that had a yard…A YARD! we discovered a rhubarb plant in the back. I’ve certainly never cooked with it before and maybe have never even had it before (can’t recall). Not one to waste, I decided to figure shit out. A few searches later and voila, a way to use it in cocktails? YES PLEASE! It’s great in old fashioneds or added to some sparkling water with lime or other citrus of choice. There’s a million other ways to use it…such as mojitos, margaritas, mint juleps….but I haven’t gotten there yet. I said I like a drink but I’m no lush people! Paired with a playlist to drank to. Cheers!
Rhubarb Simple Syrup
Approximately 4oz
2 cups sliced rhubarb
1/2 cup sugar
1/2 cup water
- Place all items in a sauce pan and bring to a boil
- Lower heat and simmer for 20 minutes, until rhubarb is very soft
- Put a fine mesh strainer over a bowl
- Pour rhubarb syrup through the strainer into the bowl and with a wooden spoon, press rhubarb flesh to extract all the juices
- Put the simple syrup in a sealed bottle or jar and keep in the refrigerator
- Bonus tip…save the leftover rhubarb and use like a jam