Rhubarb Time

Have you seen it yet? At the market? When you do grab a bunch!

Jeffrey Morgenthaler's quick and easy rhubarb syrup recipe is great in a gimlet, tom collins, margarita, whiskey sour, or daiquiri. And everything comes out pink. 🙌

Rhubarb Syrup

1 cup chopped rhubarb
1 cup sugar
1 cup warm water

Combine all ingredients in a blender and blend until the texture is smooth and the sugar has dissolved. Strain through a sieve into a sealable container. Keeps, refrigerated, for up to 2 weeks.

Want a cocktail recipe to get you started? Try Punch's Rhubarb Gimlet!