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Rhubarb Simple Syrup for Rhubarb and Lime Soda, Rhubarb Bellinis and Rhubarb Compote-Rhubarb, Rhubarb, Rhubarb!

2010 April 12

Friday I mentioned that I was going to begin sharing articles in the food world that interest me and just might do the same for you. Today’s article is America’s Best Farmers’ Markets from Travel and Leisure. St. Paul’s market made it on the list (let me save any new readers the hassle of checking out my ‘about me’ section-I’m living near the Twin Cities.) I think the St. Paul market is open at the end of April. Enjoy!

The weekend ran away fairly fast with its beautiful weather. Today is a chilly, somewhat gloomy Monday. I’m sitting content with my rhubarb and lime soda though and because I am, I will share it with you during this rhubarb season.

Not only will I be sharing that drink but how about another-both with the rhubarb simple syrup. That’s 2 recipes in one post (with several other ideas)! Simply amazing! Imagine that went down like an infomercial but this is for something that actually works and is tasty. Let’s get these recipes going so you can sip on spring in a glass with me.

Supplies for sodas and bellinis-I found the peach sparkling juice and made peach soda and the original peach bellini too.

I don’t feel bad, not one iota. I took nearly the entire teensy amount of rhubarb at the co-op; the only place in town that had it. Eagerly awaiting its arrival for weeks, immediately I made rhubarb simple syrup for bellinis, rhubarb and lime soda or simply add it to tea or other cocktails (mojitos anyone?).

With the warm weather, I wanted to share more recipes of the drink variety-it’s been quite some time since I posted a drink recipe. I wouldn’t want you to think we haven’t been drinking cocktails and other alcoholic concoctions in these past few months. (That is absurd.)

Rhubarb and Lime Soda

Rhubarb Simple Syrup
Makes 1 ½ cups of syrup and 1 cup of compote

Ingredients:
2 cups chopped rhubarb, rinsed and dried
1 cup sugar
1 ½ cups water

Combine everything in a pot and bring to a boil. Lower the heat to a simmer and cook until the rhubarb is softened, about 20 to 25 minutes. Mash and strain the rhubarb over a large bowl, mashing as much liquid out as you can. Keep the mashed rhubarb to put over ice cream or make individual tarts topped with streusel (butter, oats, brown sugar), baked at 350 for 25 to 30 minutes. Use the simple syrup in rhubarb and lime soda and for bellinis (both recipes below).

Rhubarb and Lime Soda

Mix 1 part rhubarb simple syrup with 2 parts of club soda in a glass with ice, add a lime wedge.

Rhubarb Bellini

Add a small amount of rhubarb simple syrup to a glass and top with Prosecco or Champagne (instead of the original peach bellini).

4 Responses leave one →
  1. Nic permalink
    April 18, 2010

    Lordy. I’m drooling over here … I LOVE me some mojitos and I can’t wait to try it with your rubarb syrup!! (I have again planted approximately 1/4 of my garden space with different kinds of mints in anticipation of many summer evenings spent sipping, I mean scientifically testing, each and every variety.) I’ve a bottle of Prosecco sitting on the wine rack. Imma get up early tomorrow and find some rubarb so we can be sipping on these with our lunch! Thanks for the spectacular ideas. =) I love springtime. My lilacs are going wild.

    • April 18, 2010

      I love that mint garden idea. Happy sipping! Let me know how it goes-I’m sure it will be wonderful. It has such a refreshing, clean taste that makes me want to sit outside for hours in the sun. Lilacs, my grandma’s favorite, how gorgeous!

  2. May 7, 2010

    It’s nice to know that people are discovering you can do so much more with rhubarb than just bake a pie.

    • May 7, 2010

      I became bored with the rhubarb dessert thing that week. Love your rhubarb site, lots of great ideas!

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