It's rhubarb season, and the abundance from my garden provides and opportunity to get creative in the kitchen. I'm sipping a refreshing Rhubarb Martini and enjoying the savory aroma of the Rhubarb BBQ Sauce simmering on the stove after a day of preparing my garden for the crops that will come after the rhubarb is a fond memory. So, here are some recipes to help you use up the first crop of spring that don't involve rolling out pie crust.
Rhubarb Martini
Rhubarb Simple Syrup:
Makes 2 cups
2 cups rhubarb, trimmed, washed and chopped
2 cups sugar
1 cup water
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Simmer sugar and water together until sugar is dissolved, and add the rhubarb. Simmer together for about 5 minutes until rhubarb is soft. Strain through a fine sieve and cool. Store in a bottle in the refrigerator until ready to use.
To make the martini:
Freeze one stalk of rhubarb for at least a few hours
Pour 2 ounces of chilled rhubarb syrup into a chilled martini glass
Add 2 ounces chilled vodka
Squeeze in the juice of 1/2 lemon
Grate the frozen rhubarb with a micro plane grater on top of the drink and garnish with a thin slice of a rhubarb stalk.
Rhubarb BBQ Sauce
Makes 6 cups
4 cups rhubarb, trimmed, washed and chopped
1 small sweet onion, minced
3 Tablespoons minced fresh ginger root
1 cup brown sugar
2 Tablespoons mustard powder
1 teaspoon ground coriander
¼ teaspoon fresh ground black pepper
1 teaspoon Kosher salt
2 Tablespoons Adobo sauce
½ cup apple cider vinegar
¼ cup molasses
Simmer all ingredients together in a heavy saucepan over low heat for about ½ hour-45 minutes. Adjust seasonings to taste. Cool and store in the refrigerator. This is very tasty served with grilled meats and seafood.
*Photos are beautifully shot by Rod Komis of Rod Komis Photography. Thanks, Rod!
