Poor photo aside, I’m pretty sure growing up rhubarb was pretty much the only thing my mom could grow (along with zucchini). Basically a weed, the mega tart stalk is a well-known partner for strawberries. What’s less well known is the fact that the leaves are quite poisonous and should not be eaten or used in compost (can kill the good critters you’ve got in there). Beyond being an incredibly fresh infusion to enjoy on its own merits, this also really complements a number of sweet and/or bitter infusions. The strawberry-rhubarb martini is an obvious choice, but read on for something even deadlier.
- 3–5 stalks of rhubarb
- Wash rhubarb well and cut into 1″ pieces (just the stalks).
- Fill a jar 1/3 – 1/2 full of the rhubarb chunks and then fill jar with vodka to within an inch (if you don’t have enough rhubarb for this, just basically double the level just the stalks reach).
- Store in a cool, dark place for 14 days. Give the jar a shake every other day or so.
- Pour through a metal strainer and store in a cool, dark place. Will keep at least a year.
- On the rocks or neat
- In a martini (replace vermouth with sherry), kamikaze, or bloody mary
- With soda water, tonic, ginger ale, or Sprite
- With orange, cranberry, grapefruit, or apple juice
Strawberry rhubarb cosmo
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a sliced strawberry.
Chocolate rhubarb tart
- 2 oz rhubarb infused vodka
- 1 oz chocolate vodka (preferably using a dark variety)
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a cherry or truffle.