Refreshing. Light. Springy. Sweet/Salty. Tart. DELICIOUS.
I've had a rhubarb plant for about four years. Rhubarb was something I really missed about Minnesota. In Minnesota, I feel like everyone has a rhubarb plant/plants. Am I right Minnesota friends???
I have great memories of delicious rhubarb crumble/cobbler/crisp/pie/bars. (BARS!! Shoutout to my Minnesota roots!!)
Did you know that not all rhubarb has RED STEMS? I thought I was doing something wrong with mine, I mean I guess because it is in a container it might not be living up to its full potential. Alas, we don't have a yard, so the great plant will have to wait for that.
My rhubarb is reddish pinkish on the bottom of the stem, and green on top. I get some pretty hearty and thick stems! They are short, but still very stocky!
My advice to you about this cocktail: DON'T SKIP THE THYME!!! It adds such a unique layer to the cocktail! The thyme almost tastes salty. It is so delightful!!! I used a mixture of regular thyme and lemon thyme.
Recipe Author: Corrie Anderson
Recipe Type: Cocktail!!!
Serves: 2 (or one if you don’t like to share)
- 4 oz gin
- 1 tablespoon chopped thyme leaves
- Juice of 1 lemon
- 1 – 2 tablespoons of rhubarb simple syrup (recipe below)
- 1-3 dashes of citrus bitters if you so desire
- Add thyme leaves, lemon juice, and rhubarb simple syrup to a cocktail shaker and muddle.
- Add gin and SHAAAAAAAKE it like a polaroid pictcha.
- Pour over ice and ENJOY!
RHUBARB SIMPLE SYRUP
- 1 cup finely chopped rhubarb stem
- 1 cup water
- ¾ cup sugar
- In a medium sized pot, bring water to a boil. Then add sugar and rhubarb. When the sugar is dissolved, turn the heat off and put a cover on the pot. Let sit until cool.
- Put rhubarb simple syrup into a clean glass container and store in the fridge. Will last about 2 weeks.