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How could a pot of this…
Become this most heavenly nectar of the summer-time-grillin’-gods?…
Well let me tell you a story…
It all began with my over the top excitement about discovering we had moved into this paradise by the sea with an existing crop of rhubarb. I watched these little crowns….
…evolve into full blown stalks of nature’s goodness. Too much over the top? Sorry…I even freaked out over discovering we had pussy willows. My neighbour even suggested to Francois that he might want to keep me inside from now on.
So back to the matter at hand..fresh from the garden rhubarb. Memories of wandering around outdoors in early spring with a little sack full of sugar to dip my freshly picked stalk of rhubarb from the garden. If it was yet another way for my Mom to get me out from under foot I don’t really care at this point in my life. It has generated such wonderful sensory memeories that nothing else matters.
And yes, back to the story…I pick the rhubarb…I post a picture on social media….I suggest I was looking for inspiration on how to make use of this bounty. So many suggestions, which included this recipe. So all you boater/RV’ers/campers/back yard enthusiasts, this is a must save, must try recipe! Make up the yummy rhubarb and ginger concoction in advance and guaranteed you will knock the socks off your next sundowner guests with the perfect beverage. No gin? No problem! The virgin version is perfection too. All frothy and fizzy and pink.
I went full on grill Kat today and made some a crispy Caesar Salad and our fave bbq’d ribs to go with our new fave cocktail. I’m definitely going to have to simmer up another batch. (Rib recipe here)
Perfectly pink and frothy and oh so refreshing!
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
Combine gin, lime juice, and reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
Do ahead: You can make the Rhubarb Ginger Syrup in advance and keep in the refrigerator up to a week.
Save: If you are like me and hate to throw out perfectly good food, why not save the rhubarb solids (ginger bits removed of course) and add them to you next muffin recipe?
Thanks to Epicurious and boat friend Paul for the inspiration.
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