Rhubarb is a quintessential Spring item. Growing up I remember rhubarb crisp for an evening dessert and then eating it again, cold, with a splash of heavy whipping cream for breakfast. The plant is one of the first to poke through and can withstand the unavoidable mid-Spring frost. It starts as something so small and then progresses into a huge plant in the garden.
The rhubarb I grew up with had a fairly thin stalk with a green to red gradient. A couple years ago, Matt and I found a rhubarb with a really thick, large stalk and crimson almost throughout the entire length. This is the first year we’re harvesting off of these plants and they are beautiful.
Rhubarb’s tart flavor lends itself to lovely sweet and sour combinations for dessert. But shouldn’t it also be included in the drink realm? I think so, too. The recipe below is for a rhubarb puree. The puree makes a pleasant pink Rhubarb Bellini but is also very enjoyable with a bit of vodka and tonic water. Plus, it’s incredibly easy to make.
- 3 cups chopped rhubarb
- 2 cups water
- 1/2 cup sugar
- Heat all of the ingredients in a sauce pan over medium-high heat until it comes to a boil. Reduce heat and simmer for 5 minutes or until rhubarb is very soft. Remove from heat.
- Allow rhubarb mixture to completely cool and then puree in a blender. Chill.
- Serve with cava for a Rhubarb Bellini or mix 1 part puree with 1 park vodka and top of with tonic for a Rhubarb Vodka cocktail.