Rhubarb-Thyme-and-Gin (1024x685)

Rhubarb is one of my favorite springtime treats. When I see the glorious crimson stalks at the farmer’s market, I immediately fill my basket and spend the day in the kitchen. Rhubarb is quite tart and pairs well with herbs and sweet fruits. It also makes a splendid salt. Tart rhubarb and lemony thyme pair nicely with a splash of gin. This perfect spring cocktail is as pretty as it is tasty. Cheers!

Ingredients:
½ cup rhubarb + thyme simple syrup (recipe below)
8 ounces gin (Hendricks Gin is delicious and the bottle is really pretty)
About 1 ½ cups of ice
1 cup sparkling water
¼ organic lemon cut into two wedges
4 tbsp rhubarb salt (recipe below)
4 sprigs of thyme

Directions:
First you will need to rim each glass with rhubarb salt. Moisten the rim of each glass using the lemon wedges. Place the rhubarb salt on a plate or cutting board. Turn the glasses upside down and rim each glass with rhubarb salt by twisting the glass in the salt until each rim is completely covered. Then, add a handful of ice to each glass. Evenly divide the simple syrup, gin and sparkling water into each glass. Stir. Garnish with a fresh sprig of thyme. Makes about 4 cocktails.

Rhubarb + Thyme Simple Syrup
Ingredients:
2 stalks organic rhubarb, chopped
1 cup organic sugar
½ cup filtered water
1 tsp fresh, organic thyme

Directions:
Place all ingredients in a saucepan over medium heat. Bring to a boil then immediately reduce to a simmer. Allow the mixture to simmer, stirring occasionally, until the sugar has dissolved. Allow to cool.

Rhubarb-Salt (1024x685)

Rhubarb Salt
Ingredients:
½ stalk rhubarb
½ cup kosher salt

Directions:
Place ingredients in a food processor. Pulse until well combined. The mixture can be slightly wet initially so allow dry-out on the counter for about an hour. Store in an airtight container in the refrigerator. Use within two weeks. Rhubarb salt is delicious in soups, sauces, sprinkled on roasted vegetables, or added to homemade strawberry scones.

Images courtesy of Cassie Winslow

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