Here's hoping your rhubarb plants are not flowering yet because I've still got a few recipes coming your way this spring that feature this juicy fruit. Rhubarb is one of my favorite fruits and one of the few I can actually grow myself. Bonus!
Sadly my plants haven't produced much this year, however just when I was thinking I was going to have to raid the market and buy my rhubarb, along came an offer from a friend that I couldn't refuse. A few days later I found myself looking into the trunk of her car at some of the largest stalks of rhubarb I had ever seen: as long as my arm and as thick as two fingers. Score!
I've had my eye on this recipe in Bon Appetit since last month and it did not disappoint. Even the rhubarb syrup itself was lovely over crushed ice without the rum, so if alcoholic drinks are not your thing, you can still blend up that rhubarb and enjoy it as a refreshing summer cooler. Try mixing it with iced tea or fresh lemonade for a twist on those classics.
Being the Margarita fan that I am, I also tried this with tequila and it was even better than the rum. Add a squeeze of lime and you're set for a new poolside drink this summer.
Oh, and Jamie Oliver has a recipe for a rhubarb Bellini that I'm dying to try. Rhubarb, the bartender's new BFF. Who knew?
Double R Daiquiri
(from Bon Appetit magazine)
2-1/4 cups water, divided
2 tablespoons plus 1/2 cup sugar
1/2 cup fresh rosemary leaves
3 cups 1/4-inch cubes fresh rhubarb
6 tablespoons fresh lemon juice, divided
1-1/2 cups white rum
8 fresh rosemary sprigs
8 lemon peel twists
Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat; add 1/2 cup rosemary leaves. Let steep 5 minutes. Strain, pressing on rosemary; discard rosemary. Let syrup cool 1 hour.
Place rhubarb, 1 tablespoon lemon juice, 1-1/4 cups water, and 1/2 cup sugar in blender. Process until coarse puree forms. Strain through fine-mesh sieve into medium bowl. Using hands, squeeze rhubarb pulp to release as much liquid as possible through sieve; discard pulp.
Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days. Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in pitcher. Fill 8 highball glasses with ice. Add rhubarb-Daiquiri mixture. Garnish with rosemary sprigs and lemon twists.