Rhubarb syrup is vividly pink and brightly flavored. Try using the colorful syrup over ice cream or pound cake, in all sorts of mixed drinks, and to make your own strawberry rhubarb sorbet.

Rhubarb Simple Syrup

1 cup rhubarb, cut into half inch chunks
1 cup granulated sugar
1 1/4 cups water

1. Place all ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until rhubarb is falling apart, about 25 minutes.

2. Remove from heat and, using a fine mesh strainer, strain syrup from rhubarb solids. Reserve solids for another use. (For example, mix solids with lemon juice for luscious rhubarb jam.) Return strained syrup to stove top and simmer for an additional 25 minutes or until the syrup coats a spoon and has become brightly pink.

3. Cool syrup, transfer to a sealed container, and keep refrigerated.

Makes 1 cup
_______________________________________________________________________

Rhubarb Bloom

1 1/2 oz No. 209 gin
3/4 oz lime juice
1/2 oz rhubarb simple syrup
8 mint leaves
1 sprig mint

Combine gin, lime juice, syrup and mint leaves in a pint glass, add ice and shake very hard. Pour through a fine mesh strainer into a cocktail glass. Garnish with a fresh sprig of mint.

Makes 1 serving
_______________________________________________________________________

Flamingo Soda

2/3 cup freshly squeezed orange and/or lemon juice
1/3 cup rhubarb simple syrup
Soda water to your liking.

Pour the juices and rhubarb syrup in a large glass over ice. Pour soda water until it reaches the top. Taste and add more syrup if it needs sweetening.

Makes 1 serving
______________________________________________________________________

Sunrise Cocktail

1 dash of angostura bitters
1 sugar cube
1 Tbsp rhubarb simple syrup
Cold, dry champagne
Twist of orange peel

Add a dash of bitters to sugar cube in the bottom of a chilled champagne glass. Add rhubarb syrup and slowly pour in the champagne. Garnish with a twist of orange peel.

Makes 1 serving
______________________________________________________________________
Recipes by Caroline Ford

Photo by Leah Harb

3 Responses to “Rhubarb Simple Syrup & Enticing Spring Cocktails”

1. 1
   Strawberry Rhubarb Sorbet | Edible Portland Says:
   March 1st, 2010 at 6:04 pm

   [...] Rhubarb Simple Syrup & Enticing Spring Cocktails [...]

2. 2
   Nancy’s Yogurt Panna Cotta | Edible Portland Says:
   March 2nd, 2010 at 1:54 pm

   [...] Rhubarb Simple Syrup & Enticing Spring Cocktails [...]

3. 3
   Rhubarb Bloom Cocktail « The Whole Kitchen Says:
   March 12th, 2010 at 9:46 am

   [...] over vanilla ice cream. As I was scanning through Tastespotting.com last weekend, I came across Edible Portland’s recipe for rhubarb syrup & cocktails. The photo of the beautiful pink syrup was enough to send me into [...]

Leave a Reply