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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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CC BY-NC-SA 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.