Rosemary Lemon Rhubarb Spritzer
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.