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March 22, 2025
Joe Barwin
Rhubarb Time
Have you seen it yet? At the market? When you do grab a bunch!
Jeffrey Morgenthaler's quick and easy rhubarb syrup recipe is great in a gimlet, tom collins, margarita, whiskey sour, or daiquiri. And everything comes out pink. π
Rhubarb Syrup
1 cup chopped rhubarb
1 cup sugar
1 cup warm water
Combine all ingredients in a blender and blend until the texture is smooth and the sugar has dissolved. Strain through a sieve into a sealable container. Keeps, refrigerated, for up to 2 weeks.
Want a cocktail recipe to get you started? Try Punch's Rhubarb Gimlet!
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