If You Think You Know Rhubarb, Think Again!

When most people think of rhubarb, their either think of the extreme sourness of the raw stalk or of strawberry-rhubarb pie which, quite frankly, usually just tastes like strawberries. I was like most people until I made rhubarb ice cream. I discovered that when you cook rhubarb with sugar and a little water, the sourness goes away completely and leaves a very soft, unique flavor that is so subtle you can’t add another flavor – like strawberries – without completely drowning it out. This flavor works beautifully for ice cream and it turns out it makes wonderful beverages, too.

The original plan for this syrup was to make rhubarb bellinis but I discovered that a little syrup with club soda makes a wonderfully refreshing drink that’s a lovely alternative to juice or soda. (I haven't tried it with Champagne yet so I don't know if the rhubarb bellini idea was a good one, but I'm optimistic.) And you get a wonderful bonus; after straining out the syrup you are left with the pulp. It’s not very pretty (greenish – because all the pink is in the syrup – and stringy looking) but it has the same wonderful flavor as the syrup. I stirred it into my plain breakfast yogurt and it was delicious! So don’t throw it out… there must be lots of other great uses for it.

Rhubarb Syrup (makes about 2 cups)

• 7-8 stalks rhubarb, chopped
• 1 cup sugar
• 1 cup water

1. Combine the rhubarb, sugar, and water in a medium-sized pot and bring to a boil. Lower heat and simmer about 20 minutes until the rhubarb is soft and the liquid has thickened slightly.
2. Pour into a strainer. Pour the syrup into a bowl or bottle, cover, and refrigerate. Transfer the pulp to a small bowl, cover and refrigerate.