From the recipe archives, because if you didn’t make it the first time it was posted in 2008, and rhubarb is still available, you should go make this now. :-) ~Elise
I was told by my friends, “whatever you do, don’t call it a rhubarb anything, or no one will want to make it.” Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I’ve been experimenting with rhubarb and rosemary. The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction.
Garrett thought we should call it a “rhuby slipper”, which I like, or perhaps a “pink princess” would be fitting? The following recipe would make a great punch for a bridesmaid shower. Or a birthday gathering of 6 year old girls in princess outfits. I served it to a group of Sacramento food bloggers to rave reviews.
- 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
- 2 cups water
- 1 1/2 cups sugar
- 3 Tbsp chopped fresh rosemary leaves
- 1/2 cup lemon juice
- Soda water or carbonated water
1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.
3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.