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I made this today, substituting dried mint for the rosemary..since I didn’t have any rosemary and did have TONS of rhubarb that I wanted to use. I also added a handful of fresh blackberries that I had on hand and it turned out great. I saved the cooked rhubarb and I think it tastes great, and would be wonderful served with chicken or pork. Actually I like substituting cooked rhubarb for butter in cookie recipes. I omit half the butter and use rhubarb puree (cooked rhubarb) instead. It works great and makes the recipe a little better for you. I have also used cooked rhubarb as a nutritional filler for pasta sauce. Just saute a cup of rhubarb with your onions etc. for your sauce, and they cook down and are not noticeable taste-wise, but add body to the sauce and some nutrients. We have SO MUCH rhubarb here, I am always looking for unique ways to use it. Thanks for the recipe
I’m not a huge rosemary fan, but this is a delicious drink. Definitely summery and refreshing. Although, I used much less sugar than what was called for.
Don’t worry about putting rhubarb in the title, it is what caught my attention!
I made this this other night and it really is terrific. I couldn’t bring myself to compost the rhubarb pulp, so I boiled down some more rhubarb in order to make a crisp. I blended the pulp (to make the rosemary less crunchy) with the added rhubarb to dilute the rosemary and added the standard brown sugar-oats-butter topping. It’s really, really good. Especially with homemade vanilla ice cream.
I’m a huge fan of rhubarb syrup, and tend to slip in either a bit of fresh ginger or a splash of rosewater. I’ll definitely try some rosemary in the next batch.
Love it! This recipe is the bomb. I have made it several times since you first posted it, Elise, and it is the first thing I think of doing with that rhubarb growing in the corner of my garden under the lilac bush.
This recipe reminded me of this little discovery moment I had a few months ago. One day I was making several dishes at the same time… I had cut some rosemary on the cutting board and then later sliced some apples. The apples had picked up the flavor of the rosemary… and it was such a fantastic flavor! I had never thought of that! I am looking forward to more experimentations of rosemary combinations! Thank you for this delightful recipe!
I loved this the last time you had it up! Thanks for the reminder. It is a perfect non-alky alternative for elegant outdoor dinners.
Elise, I think “Ruby Blush” might be a nice name.
I think left over cooked rhubarb could be easily used in a lamb or veal marinade.
I also would like to add this would be great added to Perrier (already mixed with lemon or lime). Then added to Strawberry, Black Cherry or Pineapple Jello for a refreshing summertime treat.
Just some thoughts
After making this it only left me wishing I had more than just two rhubarb plants in my garden. I guess I will have to buy more at the farmer’s market! My friends loved it also. The taste reminds me a lot of ginger ale.
I made your Rosemary Lemon Rhubarb Spritzer this weekend, and we all thoroughly enjoyed it. People thought it a bit odd, but they humored me and ended up enjoying it.
Fantastically refreshing drink; I love it. Thank you so much – this is a real treat. Definitely a keeper recipe.
I made this with 1/2 cup less sugar and worried that the amount of rosemary would be too much so cut that to 1 tablespoon. The sugar adjustment was fine for us but the rosemary flavor was weaker than I expected so next time I will go for the full 3 Tablespoons. Mixed it with ginger ale as that was what we had in the fridge (which is probably why the reduced sugar worked) and it was terrific. DH said he used to drink rhubarb saft in the summer when he lived in Sweden and was quite pleased when I made this version. I will have to try it with lime as well as he prefers them to lemons.
This stuff is great all I had in my garden is green rhubarb so I guess I could call it a green slipper. :O) I know it sure was tasty.Thanks for the recipe.
Why don’t you call it a Pink Swizzle? :) As soon as I find some rhubarb here, I will try both the spritzer (Swizzle?) and the Jelly – they both sound great!
So I made this for my birthday yesterday, subbing lime juice for lemon and cutting back the juice to about 1/3 cup. It is SO delicious. I’m going to have to make it again very soon! I never would have thought to combine rhubarb and rosemary but now I’m going to look for more herb/sweet recipes. Anyone for sage cherry creme brulee?
Elise- it took visits to four grocery stores to find rhubarb this evening. Since I hate to drive, my fiancee drove me to three of the four (I walked to the first one). Well, thank goodness this recipe was so delicious! He said he would have driven to four more stores if he knew the reward for finding rhubarb would be so tasty!!! He also said, “you have to save this one.” So, I forwarded it to both of our families and made a copy for myself. We call it “Tickled Pink” since we were tickled pink to find such a great recipe. Apparently that drink already exists, but since I don’t know what X-Rate Fusion Liquor is it doesn’t really “exist.” :)http://cocktails.about.com/od/cocktailrecipes/r/tickled_pink.htm
Wow, I’m impressed! 4 stores? Don’t let anyone say you give up easily. So glad you and your fiancé liked it, and I love the name, “tickled pink”. ~Elise
You’ve been on quite the rhubarb kick lately – I love it! Last night I made a strawberry-rhubarb soda float, modified from a recipe originally using cherries.
You just take 2 stalks of rhubarb and a pint of strawberries, chop them all up and cook them until soft with a tablespoon of water and a half cup of sugar. Strain through a fine mesh strainer, combine with soda water to taste, and you have homemade strawberry-rhubarb soda.
Add a couple scoops of vanilla frozen yogurt and top it off with a little soft-whipped cream if you like, and it’s wonderful. Use 3/4 pound of cherries along with the juice of a lime instead of the strawberries and rhubarb for the original recipe.
Ooh, sounds yummy! Thanks for sharing, Amanda. ~Elise
I tried your strawberry rhubarb pie for a picnic this last weekend, and it was a hit. I heard many say “oh, I don’t like rhubarb”, but I told them the strawberries totally take over and kill any bitterness. Those who dared to try it were converts.
What a gorgeous pie! Love the lattice crust. ~Elise
What would you estimate the volume of the chopped rhubarb to be? Mine will come from my back yard and I’m not very good at estimating weights.
Rhubarb is quite popular here in Nova Scotia, and there’s plenty of it to be had right now. I’m always on the lookout for new recipes. We enjoy a rhubarb punch which is very similar to this, but I can’t wait to taste it with rosemary.
In my experience, one pound yields about 3 cups chopped. ~Elise
I imagine this would be very refreshing served at my sister-in-law’s baby shower next month. I think we’ll call it a “Rosey Rhu”.