My Friday farmer’s market makes me so happy. I pick up my maple mint tea and stop by to say hi to farmer Dan of Sienna Farms. When I see the first rhubarb of Spring I get overly excited and buy it up. No recipe in mind., I just have to have it. Then I get home and decide what am I going to make with these beauties. Google turns up lots of crips, bars, and pies. All baked goods. First I am NOT a baker. For some reason, it doesn’t go as well with a glass of wine and my summer playlist. Second, this is the time of year I’m trying to fit back into my bathing suit and I can’t be trusted with a whole crisp, or sheet of bars or pie. I will eat every last bite.
So the rhubarb starts to look sad and lonely in my fridge.
This Spring I have a new plan. Rhubarb signature drink. Cheers to Spring.
In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.
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