Tuesday, June 02, 2009

Rhubarb Rosemary Daiquiri


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)

Serves 8


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
Ice cubes

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.

17 comments:

CookiePie said...

Oooooh - that looks soooo refreshing!!!

Coco Bean said...

That sounds delish! Do you know of anywhere in the city that I can buy a bunch of rhubarb for a reasonable price? I want to freeze some for the winter but around here it is 3.99 for six or seven skinny stocks. I have some left over in my fridge, I will keep this drink in mind!

kickpleat said...

i've got rhubarb from the farmer's market and a cabinet filled with hootch. i'm set for summer!

Mama JJ said...

That sounds good. Reminds me that I have yet to get a rosemary plant.

Hilary said...

It's definitely rhubarb week in the blogosphere - everyone is featuring it! Yours is definitely the most creative recipe I've seen yet, though. Sounds and looks delicious!

Amber said...

What a delightful looking (and sounding) drink! I love anything with rhubarb and I love how the taste of it transports me back to my childhood, when we'd break stalks off and dip them in sugar to eat raw :)

Chocolatesa said...

I normall don't like rhubarb but this one I really want to try! Thanks :D

Melissa said...

Such a delicious and refreshing recipe. Love the pictures too.

Sue said...

You will LOVE this new recipe I just saw - A Rhubarb Cosmo:
http://www.culinate.com/recipes
/collections/Culinate+Kitchen/
Beverages/rhubarb_cosmopolitan

A Rhubarb Bellini sounds good too!

Loved your mention on Endless Simmer!

jess said...

Mmm. Was eyeing some thick, scrumptious stalks at the market.. but didn't know what to do with them, but you've appealed to my senses... Now, what to do with Asparagus? I've been gifted witha bag of gardenfresh, fat, beauties.

Bellini Valli said...

Rhubard is synonomous with growing up in Southern Ontario. It brings back memories of those lazy, childhood summers with a bowl of sugar in one hand and rhubarb un the other.This is amore "grown up" way to enjoy Springs bounty.

Debbie said...

Looks like one delicious drink!

Cori said...

I'm always looking for new libations... this one looks divine!

Culinary Wannabe said...

What an interesting combo. It sure looks beautiful, and Lord knows I'm game for anything with tequila. :)

Brenda Campbell said...

I know of this recipe you write of... we get Bon Appetite also LOL I have wanted to try this but no one but me likes rhubarb... I am definitely going to have to try this now. Looks so good and refreshing... I could make a non alcoholic version for the kids and not tell them it has rhubarb...hmmmm it could work!

Anonymous said...

Wow Aimee - I made these last week for a Girls weekend down in Kennebunk, Maine. Everybody thought they were fabulous - will definitely make them again! Thanks for the inspiration to break out of the gin and tonic habit :)

Jennifer Jo said...

Aimee, I made this drink, LOVED it, served it to other people, they LOVED it, and then I posted about it. Thanks so much! http://bit.ly/ly5EsG

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