Wednesday, June 11, 2008

As requested - another summery drink!

Lisa asked for a drink with Rhubarb. Drink+Rhubarb? But of course!

This recipe is from Gourmet a few years ago, but couldn't be found on Epicurious. It's delicious as is, but can also be adult-enhanced with vodka.

Rhubarb Ginger Cooler
Makes 12 drinks

3 1/2 lb fresh rhubarb stalks, cut into 1/2 inch pieces (10 cups)
2 1/2 cups cold water
1 3/4 cups sugar
3 tablespoons coarsely chopped peeled fresh ginger
About 2 cups sparkling water

Bring rhubarb, cold water, sugar and ginger to a simmer in a 4 to 5 quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep uncovered. 1 hour.

Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids. Discard solids. You should have about 6 cups syrup. Chill syrup completely, about 45 minutes.

Serve syrup in glasses over ice with a splash of sparkling water.

Syrup can be made 3 days ahead and chilled, covered. Syrup keeps, frozen, 3 months.