Sweet Ruby Baby when is this madness gonna end!?! For the past few weeks and continuing, I’ve been collecting gallons of those little yellow flowers WHICH-MUST-NOT-BE-NAMED and their fluffy kind. In addition, my inner “Martha” finally kicked in and went through the first dreaded visit to the garden. I plucked away 2 feet tall of those aforementioned flowers and had a tug of war game with two trees. Tree number two won but later lost when Keith cut it down with an axe.
At least there were a few things growing in there that belonged, some chives, oregano, and rhubarb. I picked out a few stalks and decided to make some syrup for a nice cocktail.
RECIPE
Rhubarb Syrup
- 4 c. diced rhubarb
- 4 c. sugar
Macerate rhubarb for about 2 hrs. Bring to a boil then simmer for 25 minutes. Seperate the syrup from the chunks and store in the refrigerator.
RECIPE
Sweet Ruby Baby
- 3 T. rhubarb syrup
- 3/4 c. sparkling water (I use Lime Klarbrunn)
- a splash of gin or two!
Perfect for a hot and humid afternoon. Cheers and have a wonderful weekend!
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