A spoonful of sweet-tart rhubarb syrup (pictured) lends a pretty pink blush and bright flavor to a glass of Prosecco, a drink that’s even better with a splash of the orange-and-rhubarb-flavored apéritif Aperol, Breadcrumbs says. Chowhound foodieX2 uses rhubarb syrup in a margarita made by mixing one part each syrup, pink grapefruit juice, and silver tequila with a half part triple sec and lime juice to taste.
Sipping “raw” rhubarb syrup—made by puréeing raw rhubarb with water, straining the mixture, and very briefly simmering it with sugar—in a glass of sparkling water and gin is a rite of spring for csdiego.
For a tarter alternative, cook up some unsweetened rhubarb juice. A few tablespoons added to sparkling water “tastes very clean, like a spring tonic,” ElsieB says. And HillJ freezes it into ice cubes, which she says make a pretty and delicious addition to lemonade.
Photo by Chris Rochelle / CHOW.com