A few weeks ago my friend Nancy sent me a message asking if I was interested in some rhubarb. She was at her father's house and he still had some in the garden. Of course I said 'sure, hit me up!'.
She brought me about 10 pounds.
Soon I was googling looking for things to make with this amazing gift.
This drink was one of the things which came up at the Fine Cooking website. I decided it would be a great Canada Day cocktail made with some local sparkling wine. Sure enough it proved to be the hit of the celebration.
It was convenient as well. I made the syrup a week before I needed it and stored it in the refrigerator. On Canada Day, in the midst of the hustle and bustle of getting everything ready, the syrup got poured into champagne flutes and topped up with sparkling wine. Moments later we were toasting this wonderful country of ours!
Rhubarb-Ginger Sparkler
1 lb. fresh rhubarb, roughly chopped
1 cup granulated sugar
1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
1/4 cup fresh lemon juice
750ml sparkling wine, or 24 fl oz. soda water
In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
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