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Rhubarb is still a fairly new ingredient for me. I haven’t really used it alone, but combined with strawberry I need no convincing. I saw a strawberry-rhubarb margarita on a menu and thought, “what a great combination of tart and sweet, and the color must be gorgeous.” And, of course, there’s tequila, so add a little salt and I’m sold.

By making simple syrup I had extra to use in agua fresca, in lemonade and a drizzle on strawberry-rhubarb cornbread pudding (which is how I used the leftover flesh after making the syrup.) The flesh would be good in stuffed French toast, too…

margarita made with strawberry-rhubarb simple syrupWhat you need:

  • 4 c chopped rhubarb (about 5 stalks, peeled)
  • 1/2 c pure cane sugar
  • 1/2 c brown sugar
  • 1 c water
  • 1 tsp grade B maple syrup
  • 2 c sliced strawberries

What you do:

  • In med saucepan combine first 5 ingredients.
  • Bring to boil.
  • Add strawberries.
  • Reduce heat and simmer for 15 minutes.
  • Strain syrup.
  • Refrigerate up to 1 week.
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