STALK TALK: It's Rhubarb Season!
Posted by Donna-Marie Pye on
Who doesn't love rhubarb? We've got you covered. Who hates rhubarb? We've still got you covered! The harbinger of spring to some and a sour bomb to others, rhubarb is one of the only vegetables that is truly seasonal. It delivers a vegetal hint of celery and a mighty smack of tartness.
While sugar might be rhubarb's best friend, its seasonal cousin, the strawberry, is often mustered-in to counter the sour note that rhubarb can deliver. (Yes, our Relish chefs recommend that you try a wee slice, just to experience rhubarb's unadulterated flavour.)
You'll find that red stalks have a sweeter, more robust flavour than the green but, either one can be the jewel in a sweet or savoury recipe. We've even concocted a fancy cocktail for lifting your glass to spring.
At Relish, we've seen rhubarb replace preserved lemons in tagine, headline a chutney and dance in a lively short rib braise. But, we do have our favourites! Listed below, you'll find the sweet, savoury and liquid recipes that we like to turn to every spring.
RHUBARB WHISKEY SOUR
Ingredients...
Rhubarb Syrup:
- 1/2 cup water
- 1/2 cup sliced rhubarb
- 1 tbsp Backyard Honey Company Ginger Honey
- 1 tsp Bart Cardamom Pods (about 5)
- Pinch kosher salt
Whiskey Sour:
- 1 oz rhubarb syrup
- 1 oz whisky or bourbon
- Juice of 1/2 lemon (about 2 tbsp)
- Ice cubes
- Rhubarb ribbons and lemon slices
Method...
- Syrup: In a small saucepan, add water, rhubarb, honey, cardamom pods and salt. Bring to a boil over medium heat. Lower heat and simmer 10 minutes. Remove from the heat and let cool. Strain syrup through a mesh sieve into a reusable jar. Cover and chill until ready to use.
- Cocktail: Combine rhubarb syrup, whiskey, lemon juice and crushed ice in a cocktail shaker. Shake, shake, shake. Strain over ice into a short glass. Garnish with rhubarb ribbons and lemon wheels.
SHOP THE RECIPE: