Rhubarb season came late this year. At least at my grocery store, anyway. For months (or at least weeks), every time Kyle went to the store, I’d yell, “Check for rhubarb!” as he walked out the door.
If I were a different person, I might have loaded two small children into their car seats in a pandemic and pushed my SUV of a stroller through a crowded Saturday farmers’ market to find the pretty pink stalk in March or April. But I’m not that person. So I waited until Kyle finally spotted it at the grocery store. Then I waited while it sat in the bottom of the fridge for another week to make my rhubarb syrup. Then I waited another week to make this fucking cocktail because I’m still parenting in a pandemic and constantly on the verge of losing my shit here, people.
All of this is to say that while rhubarb season might just be kicking off at The Boozy Bungalow, it’s likely nearing an end in the natural world. But everything is okay because we’re preserving it, sort of. Plus, according to The Google, rhubarb season runs through June and I spotted it just today at my grocery store so EVERYTHING IS TOTALLY FINE.
Speaking of things being totally fine, my kids finally go to school/daycare next month after thousands and thousands and thousands of days of all of us being stuck in the house together, so maybe I’ll actually get back to regularish recipes, but honestly probably not.
Anyway, this cocktail is really simple once you make my semi-internet-famous rhubarb syrup. You just put a little syrup in the bottom of a glass (I prefer a coupe but you do you) and top it off with my favorite bubbly rosé, Good Clean Spumante Rosé. Kyle was reluctant to try it (I always try to make him taste my drinks at, like, 2 pm) but once he took a drink he was all, “Oh, I like that. I really like that. I’m surprised at how much I like that.” Um, RUDE. But also he shouldn’t be surprised because I’m very good at putting my favorite things together and making drink magic happen.
So, without further ado, here’s the recipe for Rhubarb Season.
Emily’s Semi-Internet-Famous Rhubarb Syrup
Good Clean Spumante Rosé
Add a little syrup to the bottom of a cocktail glass then top it off with as much or little Good Clean Rosé as you’d like. Garnish with a lemon twist, or not. Enjoy!
5-6 cups rhubarb, cut into ½-inch pieces
2 cups sugar
2 cups water
2 tablespoons apple cider vinegar
Add the rhubarb, sugar, and water to a medium-size pot over medium to high heat, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer, and add the vinegar, cinnamon, and cardamom. Stir, then let the mixture simmer for at least 30 minutes, or up to an hour. The longer it simmers the more syrupy it will become.
Strain the syrup into a bottle or mason jar and let it cool to room temperature, then seal and refrigerate. Did I mention you should SAVE THE FUCKING MASH?! Put it in an air-tight container and refrigerate it.
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