spring celebration – rhubarb syrup, jam and margarita
Rhubarb may be a sign of Spring, but it’s too bad that its season doesn’t match up with its perfect mate—the strawberry. Strawberries always catch the tail of rhubarb time, so it takes some creative intervention using just one primary ingredient until then. Usually every year, I await the first sighting of rhubarb at the Farmer’s Market to make desserts. This year, I thought of taking a simpler, different route—not one dish but a couple of kitchen chameleons that could be used in multiple ways–Rhubarb Syrup and then Ginger-Rhubarb Jam. Both are done in a few easy steps.
A fantastic rhubarb usage is in cocktails. Imagine a pitcher of vibrant Spring Tulip colored Rhubarb Margaritas for this Memorable Day or any festive occasions. It’s even a reason to re-celebrate Cinco de Mayo. I know I have a hit when one of my tweeps asked for the recipe, and she turned her kitchen into a “Meth Lab” for Rhubarb Syrup, so she could offer many servings of Rhubarb Margaritas. Try it but don’t blame me for getting you addicted and ‘becoming a monster” (her words).
Ginger Rhubarb Jam can be used as a simple condiment or as a filling for cookies and cakes. I have to admit, it’s not the prettiest looking jam you’ll ever see, but when the unique tartness of rhubarb bursts in your mouth, you know Spring has arrived. I made a big batch last week, and boy did M love it.
Rhubarita - Rhubarb Margarita
Ingredients:
Rhubarb Syrup
makes 1-1/2 quarts
- 1 pound rhubarb, about 3-1/2 − 4 cups, cut into 1 inch pieces
- 4 cups water
- 2-1/2 cups sugar
Ginger Rhubarb Jam
makes 2 cups
- Rhubarb Solids (leftover from Rhubarb Syrup)
- 1 cup water
- 1 tablespoon fresh ginger, finely grated or chopped
- 1/8 teaspoon kosher salt
- 1-1/4 teaspoons gelatin
- 1/2 teaspoon pure vanilla extract
Rhubarita – Rhubarb Margarita
makes 2 generous thirst quenching cocktails
- 1/4 cups lime juice, freshly squeezed (about 2 limes, you will get more juice if you zap them in the microwave for 10 sec.)
- 1/2 cups Rhubarb Syrup
- 4 ounces good quality tequila
- 1/2 ounce Triple Sec or Grand Marnier (optional)
- 1-1/2 cups ice cubes
Directions:
Rhubarb Syrup
1. Put all ingredients into a medium saucepan. Bring it to a simmer and cooked till rhubarb has soften and liquid turns into a rosy color. Set aside to cool completely. Strain and reserve solids. The syrup can be use in Rhubarb Sparkling Soda, Rhubarb Margaritas (recipe to follow), drizzled over strawberries or ice cream or both. Rhubarb Syrup + your imagination, you are guaranteed to have a delicious result.
Ginger Rhubarb Jam
1. Sprinkle gelatin over 1-1/2 tablespoons water. Set aside.
2. Combine rhubarb solids, water, and salt in a medium saucepan. Bring to a simmer over low heat. Stir occasionally until juices have thickened slightly, about 10 minutes. Adjust sweetness as desired.
3. Remove from heat and add gelatin and vanilla to the rhubarb mixture. Stir to combine until gelatin is completely incorporated. Let cool at room temperature.
Recipe Note: The sweetness of the jam will lessen once it’s chilled. The taste of ginger might seem strong when it is freshly made and still warm. Let cooled and stored in container overnight, the ginger will fade to the background.
Rhubarita – Rhubarb Margarita
1. Combine all ingredients in a shaker. Shake well until slightly frothy.
2. Pour through a strainer into a glass (Salt Rimmed optional). Enjoy and let the good times roll!
You really got the most out of your rhubarb! I wasn’t aware you could do so much with Rhubarb.
My husband was on a roll this weekend, making mint simple syrup. I think I’ll pass the rhubarb version on to him and see what he comes up with. If I don’t post any photos on Monday, you’ll know why…too many rhubarb cocktails. What a great idea!
Best,
Casey
You really got the most out of your rhubarb! I wasn’t aware you could do so much with Rhubarb.
Ginger Rhubarb Jam! That might be even better than the margarita (which also looks incredible)! Can we put ginger in the margarita?
oh wow, Ken: I saw this linked below your latest post and had to click on it… sounds incredibly refreshing, tart and delicious. And what a gorgeous red!
Syrup, jam and a margarita! Talk about not wasting anything. All three look delicious!
This looks too amazing to not partake. I just made some elderflower syrup that I’ll use similar to how you use yours- fun drinks and over desserts. But your use of the leftover rhubarb into jam is brilliant! That would be in my realm of things I know I don’t know- I subconsciously know I shouldn’t discard the rhubarb but what to do with it hasn’t stuck me yet. I’m off to the store as rhubarb is all over now ;-)
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