A refreshing mocktail or cocktail!
As soon as I see the first shoots of rhubarb poking their heads out in my garden, I know it’s safe to use up the rest of last year’s crop, stashed away in the freezer. Rhubarb syrup is one of my go-to’s, partly because it can, in turn, be frozen again for delicious sipping all summer long. With its pale pink hue and bright, not-too-sweet flavour, the rhubarb syrup concocted for this cocktail has lots of uses – it’s great drizzled on pancakes or served over frozen yogurt and ice cream. I sometimes package up a jar of rhubarb syrup with a bottle of wine and one of soda water – the combination makes a much-appreciated hostess gift. This is my latest Recipe of the Week for Ottawa At Home magazine, where I serve as food editor.
Click here to access the recipe.
Constantly Cooking with Paula Roy 