Since rhubarb is on the tart side, it's often paired with sweet, summery fruits like strawberry or raspberry, but one of my favorite rhubarb combos is rhubarb and ginger.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
- For the Rhubarb Syrup:
- 2 cups sliced rhubarb
- 1 cup water
- 1 cup sugar
- For the Cocktail:
- 1 ounce rhubarb syrup
- 1 1/2 ounces vodka
- 1/2 ounce juice from 1 lime
- 3 to 4 ounces spicy ginger ale, like Bruce Cost
For the Rhubarb Syrup: Combine rhubarb, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rhubarb syrup will keep for one week in a sealed container in the refrigerator.
For the Cocktail: In a cocktail shaker filled with ice, combine the rhubarb syrup, vodka, and lime juice. Shake for 10 seconds.
Strain into a collins glass filled with ice. Top with ginger beer and garnish with a lime wedge.