Rhubarb River Rose Martini
2 quarts water
8 cups sugar
4 cups roughly chopped rhubarb
Add the water to a pot and heat to a slow boil. Add sugar. Turn down heat slightly.
Add rhubarb and stir gently for 5 minutes, breaking down the rhubarb.
Turn off the heat and let cool completely, stirring occasionally and breaking down the rhubarb further. Strain and store in the refrigerator for up to a month.
VARIATIONS: This recipe makes A LOT of syrup. I actually cut the recipe by 1/4th, and it yielded 1 gallon of syrup. Also, I added additional rhubarb to taste, feeling the syrup didn’t quite have enough rhubarb flavor and tartness.
Tart Rhubarb Syrup
2 cups water
2 cups rhubarb, thinly sliced
1 tablespoon sugar
Prepare the same as Sweet Rhubarb Syrup.
Yield: Just over 2 cups of syrup.
Add ingredients to martini shaker. Add ice cubes. Shake 1-2 minutes. Serve in a martini glass wheel with lime wheel on the rim.
Ingredients
Directions
2 quarts water
8 cups sugar
4 cups roughly chopped rhubarb
Add the water to a pot and heat to a slow boil. Add sugar. Turn down heat slightly.
Add rhubarb and stir gently for 5 minutes, breaking down the rhubarb.
Turn off the heat and let cool completely, stirring occasionally and breaking down the rhubarb further. Strain and store in the refrigerator for up to a month.
VARIATIONS: This recipe makes A LOT of syrup. I actually cut the recipe by 1/4th, and it yielded 1 gallon of syrup. Also, I added additional rhubarb to taste, feeling the syrup didn’t quite have enough rhubarb flavor and tartness.
Tart Rhubarb Syrup
2 cups water
2 cups rhubarb, thinly sliced
1 tablespoon sugar
Prepare the same as Sweet Rhubarb Syrup.
Yield: Just over 2 cups of syrup.
Add ingredients to martini shaker. Add ice cubes. Shake 1-2 minutes. Serve in a martini glass wheel with lime wheel on the rim.
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