You definitely know it’s spring when rhubarb makes its first appearance at the farmers market. Well… last week it happened… the ruby red stalks were bundled with twine, nestled into a basket on a farmers market stand just waiting to be taken home by the armful. Needless to say I was very excited, as rhubarb is not only delicious but is a welcome sign that more spring and summer produce is on its way!
This is a simple and deliciously refreshing drink to kick off your weekend. Rhubarb is gently cooked with honey until bright red and rich in flavour, then mixed up with sparkling water, lime and mint! This is a non-alcoholic version, but feel free to jazz it up with some rum! Any left over rhubarb purée makes an excellent addition to morning oatmeal, granola and yogurt, a topping for pancakes, or simply put it in some jars and stick it in the freezer to use another day.
makes 1 drink
adapted from Heather Christo
- 1/4 lime, cut into two wedges
- 6 mint leaves
- 3 Tbsp. rhubarb puree (see recipe below)
- chilled sparkling water
Place lime and mint in a glass and smash (I use the end of my rolling pin, or the handle of a wooden spoon), to release the lime juice and mint flavour. Add rhubarb puree, ice and sparkling water (and rum if your heart desires).
- 1 lb. rhubarb, cut into 1inch pieces
- 1/3 cup honey
Place rhubarb and honey in a pot over low heat, stir often. Cook until rhubarb has softened, about 20 minutes, purée. Chill in fridge or freeze in small jars.