Rhubarb Gin(ger) Fizz
Rhubarb is one of the toughest ladies on the block. Oh sure she looks innocent, but don’t turn your back on her. She’s tarter than she is sweet, her leaves are poison and she's a vegetable in the same sneaky way that tomatoes are a fruit. The color difference is mostly varietal – green rhubarb isn’t necessarily unripe, nor will red be sweeter – but if you want that gorgeous ruby color in your dish, go with a redder stalk. And we’re not kidding about those poisonous leaves – cut them off and dispose of them. Then give the stalks a good rinse. Don’t bother peeling them; that fibrous “skin” will break down during cooking. — Dee Ryan
½ cup granulated sugar
½ cup water
¼ cup red rhubarb (chopped into ½-inch pieces)
1-inch knob fresh ginger, coarsely chopped
8 oz. gin
• First, make a rhubarb-ginger simple syrup: In a small saucepan, combine the sugar, water, rhubarb and ginger. Set over medium-high heat and stir until the sugar dissolves and the liquid comes to a boil. Reduce heat to low and simmer for 10 minutes. Strain, reserving the liquid. Let the liquid come to room temperature, then transfer to a re-sealable container.*
• In a shaker, combine the gin, 4 ounces of rhubarb-ginger simple syrup and ice. Shake hard for 20 seconds, then strain into 4 martini or coupe glasses.
• Top with club soda and garnish with an orange twist.
* The rhubarb-ginger simple syrup will keep in the refrigerator for about 3 weeks.