We have a brunch planned for this Sunday to celebrate Mother’s Day. The cooking will mostly be left up to the dad (at least I’m pretty sure he’ll volunteer), but I will make a small contribution of my own.
It’s rhubarb season again, and our patch is coming along nicely. We planted some last year and some again this year – we leave it for the first year uncut, but second year rhubarb is fair game. It’s easy to care for, so I most likely won’t be able to kill it easily. I just cut the flower stems off as I see them, before they bolt, the rest is good to go. Apparently they like a little manure spread around them too, so we’ll get to that sometime this weekend. Maybe.
I was able to cut enough stalks to make some syrup for these pretty drinks. One is a rhubarb version of Kir Royale, the other is a nice fresh non-alcoholic drink fit for the teatotalers (or you could add a splash of vodka to it).
For the drinks, first you need some simple syrup:
Rhubarb Simple Syrup
2 cups chopped rhubarb
1 cup sugar
1 ½ cups water
Add ingredients to a pot and bring to a boil. Lower heat and simmer for 20 to 25 minutes until rhubarb is soft. Mash and strain rhubarb over a large bowl. Transfer liquid into a container and cool in fridge (don’t throw out the rhubarb, it is really good over ice cream).
To make the drinks:
Rhubarb and lime soda – mix 1 part rhubarb simple syrup and 2 parts club soda over ice, garnish with lime wedge (this one is non-alcoholic, but feel free to add a little something to it).
Rhubarb Prosecco – add a small amount of rhubarb simple syrup to a glass and top with Prosecco (or Champagne). Garnish with a mint leaf (if, like me, your mint is taking over your garden already).