I've heard that the rhubarb is beautifully out of control this for many growers this year, and we all know what kind of beautiful trouble that presents. Rhubarb is gorgeous, stoic, and sexy, but, really, how many things are there to actually do with it? Yes, there are always jams, compotes, and all the cakes and muffins. There are chutneys and sauces that go so well with pork, duck, and chicken. And, well, then my brain shuts off. What is left? What on earth do I do with the eight pounds of rhubarb that I just couldn't pass up at the farmers market yesterday? And, more importantly, what sort of advice might I offer to the rhubarb farmers out there who are so diligently searching for some new rhubarb applications and projects? Well, here we go. It's idea time.
Your next mission? Drink your rhubarb, everyone! Here's what's on the agenda: rhubarb cocktails, rhubarb soda, rhubarb by the gallon, liquid rhubarb! Pink gold!
Rhubarb Simple Syrup
double, triple, or quadruple this -- or fill up your bathtub!
2 C water
2 C sugar
4-6 stalks rhubarb, cut into 1" pieces
12 black peppercorns
Combine water and sugar in a large pot or dutch oven. Simmer, whisking, until sugar is dissolved. Add rhubarb and peppercorns. Simmer, stirring occasionally, for 15-20 minutes, or until syrup has thickened somewhat. (As it's simmering, squash that rhubarb with a potato masher!) Cool the syrup in the pot. Once it's cooled a bit, pour through a fine-mesh sieve into a jar. Store in a glass jar in the fridge.
Other Additions:
Simmer with a sliced jalapeño or serrano pepper. Bang!
Simmer with bay leaves.
Simmer with strawberries or raspberries.
Simmer with mint, lavender, rosemary, thyme, or basil. Or a combination!
Applications:
Add simple syrup to seltzer or club soda.
Add simple syrup to a cocktail shaker with vodka, a shake of bitters, and some fresh herbs. Or make a giant bowl of punch with floating strawberries.
Pour over ice cream, or drizzle a little on plain yogurt.
O, rhubarb! You wear so many hats!
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