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.
1 comment:
Yay!
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