Happy almost summer everyone! The weather has been gorgeous here in Brooklyn, NY, and that means we’ve been outside grilling, playing and taking advantage of these fleeting, perfect days. Another thing that’s here and gone in a minute is rhubarb. These super tart stalks are actually a vegetable, but we usually don’t think of them as that since we’re always pairing it with sweet fruit.
Grab a couple stalks right now and make my delicious Rhubarb-Plum Syrup with it. Not only is it amazing in the Ruby Sparkler cocktail below, you can also use it to add color and flavor to sparkling water, lemonade and iced tea. I show you how to make them both here in my Milk&Honey Kitchen video on YouTube. Cheers!
- 1 cup (122g) diced RHUBARB (from about 2 stalks)
- 1 ripe red PLUM, pitted and sliced into wedges
- 1 cup (250ml) light AGAVE NECTAR
- Toast cornbread cubes in the oven or toaster oven at 350° for 10 minutes. Spray a 13x9x2-inch baking pan with cooking spray and set aside. Remove cornbread from oven and set aside; leave oven on.
- Pour the syrup through a fine-mesh sieve, catching the strained syrup in a bowl below. (The fruit can be discarded or eaten—I hate to waste!) Allow the syrup to cool and then transfer it to a clean glass jar with a tightly fitting lid. Refrigerate for up to 2 weeks.
- 2 ounces (60ml) RHUBARB-PLUM SYRUP
- 1 tablespoon ST. GERMAIN LIQUEUR
- 4 ounces (125ml) chilled PROSECCO or CAVA
Pour the rhubarb syrup into a Champagne flute. Add the St. Germain and slowly pour in the prosecco or cava. Toast to a lovely occasion!