What is it that is so great about rhubarb? Is it because the name is kind of funny to say? Rhu-barb. Or maybe because there is a thrill of danger? Don’t eat the leaves! Kind of poisonous.
I think it is great because it is tangy, it is tart and it mixes well with others. Such classics as the combination of sweet strawberries and rhubarb.. It has an in your face bitterness that is unapologetic and one of a kind. Have you ever bit into a raw rhubarb stalk? That is one bitter plant.
The colour of the stalk is a thing of beauty. Mother Nature’s ombre of deep crimson red to green and this was before it became a main stream fashion trend. Oh that Mother Nature, always ahead of her time.
The plant in the back yard is usually one of the first of many to break it’s way through the ground and shoot up. It is a weird sight and my Hubby says it looks like aliens. I love it. The red buds popping through the dark earth. It is also a sign of more greenery to come to liven up the yard.
I am lucky enough to have a 2nd source of rhubarb at my brother in laws house. He doesn’t use it and said I could take full advantage of the 2 luxurious plants there along with a relatively nice sized garden plot. Yeah! Here is a picture of one of my biggest bounties of rhubarb along with a baby on the way (my daughter at the time was busy growing and moving like crazy). This was close to the end of the pregnancy and I felt as big as the rhubarb leaf.
Since my supply of fresh rhubarb is busy growing still, I did resource some that was cut up and in the freezer to make up this drink and I am so glad I did! You can use fresh or frozen since you cook it down to make a shrub which is a vinegar based syrup.
Now I warn you that this is a deceiving cocktail. It is light and a fizzy pretty pink, but it does have 2 ounces of Gin per serving so sip in moderation. A few in you and you might realize that is does pack a punch. It also looks like it would be super sweet, but the vinegar based shrub and thyme cut through the sweetness and add an addicting fresh crisp taste.
I hope you enjoy this as much as I do and grab the chance to refresh.
How refreshing! Rhubarb cocktail for your patio parties.
- 4 cups rhubarb stalks, chopped
- 1/2 cup white wine vinegar
- 1/4 cup pomegranate infused red wine vinegar
- 1 1/4 cup sugar
- 2 ounces dry gin
- 1 1/2 ounces rhubarb shrub
- 1/2 lime, juiced
- Sprig of fresh thyme
- 1/3 cup Club soda
- In a medium saucepan combine the rhubarb, white wine vinegar, pomegranate infused red wine vinegar and sugar. Cover and bring to a boil. Reduce heat to low and cook until rhubarb is broken down. 10-15 minutes. Stir occasionally.
- Strain the mixture into a clean bowl using a fine mesh sieve or jam bag. Let the mixture strain without pressing through the sieve or jam bag. Let cool to room temperature, then chill. Store in a airtight container.
- In a cocktail shaker, combine the gin, lime juice, rhubarb shrub over ice and shake until the outside of the shaker is frosty. Fill a Tom Collins style glass with ice. Gently rub the thyme in the palms of your hand to release the nature oils and place in the glass along the side. Strain the cocktail mixture into the glass over the ice filling 3/4 full. Top off the drink with the club soda. Add a decorative paper straw and serve.
*must be legal drinking age to enjoy this cocktail *If you don't have pomegranate infused red wine vinegar you can substitute with raspberry or strawberry.