I'll let you in on a secret: Rhubarb makes the most delicious cocktails.
Alaska is blessed with an abundance of these hearty backyard plants, and thus every summer I end up with a freezer full of rosy stalks. And while pie will always be one of the great loves of my life, rhubarb margaritas (i.e. rhubarbaritas) are a crowd-pleaser when you have guests over and are short on time.
Already over 2 feet tall, the rhubarb stalks growing in my yard were slender and gave a satisfactory crunch as I picked them this weekend. If you are at the farmers market or grocery store, be sure to choose juicy stalks that are firm and crisp. If you are harvesting your own crop, know that the leaves are toxic and inedible. Use them instead for ground cover around your garden to stop the growth of weeds.
There are over 30 varieties of rhubarb grown in the Mat-Su Valley alone, ranging in color from deep crimson to light green, and each variety has its own flavor. Stringy like celery, rhubarb's texture will break down during cooking, so de-stringing the stalk isn't necessary.
Freshly harvested rhubarb is my favorite, but this tasty vegetable is a perfect candidate for freezing and using throughout the winter. Wash and dry the stalks, chop them into 1-inch pieces, and freeze in Ziploc bags. You can make a big batch of rhubarb syrup (using fresh or frozen rhubarb) and store in the fridge to make these drinks even quicker to make.
Some friends of mine traveled to Oaxaca this winter and brought back mescal to share. Blended with a quick rhubarb simple syrup, lime and ice, the rhubarbaritas were refreshing and light -- not too sweet, but definitely a treat. It was the ideal pairing with a dinner of grilled fish and a night full of yard games.
No matter where I drink a rhubarbarita, I know I'll be transported instantly to a sunny summer evening in the land of the midnight sun. Cheers!
Rhubarb simple syrup
A simple syrup consists of sugar or a sweetener dissolved in water. Simple syrups are used to make cocktails and also to flavor coffee. You can easily flavor it by adding extracts (such as vanilla) or essences (like peppermint oil or fruit flavors). You can substitute the 1 cup sugar with 1 cup honey or 1 cup agave nectar.
4 cups chopped rhubarb
1 cup white sugar
1 cup water
1. Place rhubarb chunks, sugar and water in saucepan and warm over medium-low heat, stirring until the sugar dissolves completely. Simmer until rhubarb breaks down and gets mushy, about 15 minutes.
2. Remove from heat and let the syrup cool. Pour into a fine-mesh strainer or cheesecloth draped in a strainer placed over a bowl. Allow to drip and then squeeze (or press with the back of a spoon) the last of the juice out of the rhubarb pulp.
3. Pour into a glass jar or bottle and store in the refrigerator until ready to use.
Rhubarbarita
1 lime, juiced
4 ounces tequila
2 ounces Cointreau
8 ounces rhubarb simple syrup
Coarse salt (for rim)
Ice
1. Make rhubarb simple syrup (see above).
2. Put ice in a tumbler or blender, depending on if you want to serve blended or on the rocks. On top of the ice, pour equal amounts of rhubarb mixture, tequila and Cointreau.
3. Wet rim of glass and press in salt, for those who want salt rims.
4. Pour drink into glasses. Stir and adjust sweetness level by squeezing fresh lime and add a slice on the rim.
Variations:
- Add rhubarb syrup to fresh lemonade or soda water for a fun, non-alcoholic drink.
- Make it spicy! Infuse 8 ounces of tequila with a sliced jalapeno for 2 to 4 hours and then strain out the seeds and pepper before using in your rhubarbarita.
- Add sliced strawberries or other fruit for a fun presentation.
Shannon Kuhn lives in Anchorage, where she writes about food and culture. Reach her at play@alaskadispatch.com.