Wednesday, May 15, 2013

Honey Rhubarb Sweethearts

Honey Rhubarb Sweetheart

My Aunt Maddy (on my mother’s side) presented me with an oblong Tupperware container as a wedding shower gift. 

It contained two different kinds of screwdrivers, a hammer, a small crowbar, and written instructions to “hide it from my husband.”

She emphasized the importance of having my own tools.

By the end of the year, my husband borrowed from the kit; after a while, he stopped returning them. 

Today, I needed a hammer to bang a broken farmer’s market display back together.  It wasn’t where I stored it at the end of the season.

I found a mallet under the thick layer of sawdust on his workbench.  In all probability – all the “good tools” have migrated over to the to the farm and will not be coming back.

A few well-placed whacks put the cheese case back together.

I bought a hammer and a roll of duck tape the following day, and added them to the plastic box where they belong.

Aunt Maddy was right. Rest in Peace.

This rhubarb drink recipe has a refreshing sweet/sour flavor – and is perfect for sitting out on the porch in the evening, taking it all in.  

Honey Rhubarb Sweethearts
Makes ¾-1 cup of syrup

Syrup Base:

½ lb. of Fresh Rhubarb, roughly chopped
½ Cup Water
3-4 Large Sprigs of Mint
½ Cup Honey
Zest of Lemon
Zest of Lime
Zest of Orange

Equipment: Strainer, saucepan

Combine water, mint, and rhubarb in pan.  Bring to the boil, cover and simmer on low for 10-15 minutes. 

Turn off burner, stir in zest and honey.  Let cool.

Strain into a bowl, stirring with a spatula to get as much liquid and pulp through as possible.  Discard solids (I fed mine to the chickens).

Rhubarb Syrup
Chill and store under refrigeration.

Syrup can be added to lemonade, or enjoyed over waffles and pancakes.

Sweethearts for Two
Serves 2

3 Shots Rhubarb Syrup (6 oz.)
1 Lemon, juiced
1 Lime, juiced
1 Orange, juiced
1 Shot White Tequila (2 oz.)
½ Shot Cointreau (1 oz.)
½ Cup of Ice Cubes

Mint Sprigs for garnish

Combine all ingredients in a shaker and give it a go.  Strain into glasses and garnish with mint.

If too sugary, add a squeeze of lemon to bring the tartness into balance.