I saw some fresh Rhubarb at the grocery store last week. Having never cooked with it, I decided to seek out some recipes for inspiration and ran into this one and thought, “Why not?”
- 1.5 oz OYO vodka, proudly made in Columbus, OH (spring for the good stuff!)
- 1.5 oz. rhubarb syrup (recipe below)
- a tiny queeze of lemon juice
- club soda
In a rocks glass, pour in the vodka and rhubarb syrup over ice. I’m quite serious about the OYO vodka–I promise you’ve never tasted anything like it. Squeeze over a bit of fresh lemon juice–you want the liveliness of the lemon, not the tartness; the rhubarb has plenty of tartness already. Top with club soda and stir to combine. Adjust sweetness with either simple syrup or rhubarb syrup depending on your taste.
- 5-6 stalks of rhubarb, washed and cut into 1″ pieces
- 1/3 cup sugar
- 1 tsp vanilla
Combine all ingredients in a baking dish and bake at 350F for 20-25 minutes. Cool and strain in a colander set over a bowl. Strain the syrup through a fine-mesh strainer and save for cocktails.
2 Comments Add yours
I should have some rhubarb crop coming due here shortly…I may have to give this a whirl! Thanks.
Sure thing! You can also use the baked rhubarb chunks in yogurt for a tasty breakfast or put them over ice cream w/ granola for dessert. Probably tons of other uses, too.