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.
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 Simple Syrup
Makes 1 ½ cups of syrup and 1 cup of compote
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.
Add a small amount of rhubarb simple syrup to a glass and top with Prosecco or Champagne (instead of the original peach bellini).