I love rhubarb, tart and jewel red, this giant stalk grows unassumingly in many ditches throughout the northwest.
I love it pickled in a salad with creamy goat cheese.
Macerated with sugar and zest creating a perfect spring French 75.
In my favorite ice cream flavor.
and I love it in my drink.
Sort of recipe:
In a mason jar, muddle one shot of vodka (I like Dry Fly) with a wedge of lime, a couple mint leaves and a cucumber slice.
Pour in a tall glass, fill with ice.
Fill to the top with Rhubarb Dry Sparkling soda.
Garnish with lime wedge and if you want to be fancy - candied rhubarb (or a thin stalk of rhubarb dipped in sugar.)
cheers,
Kirsty
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