If you're running out of things to do with rhubarb, then make syrup. Rhubarb syrup is pretty in the jar--pinkish in the sunlight--and has many uses in food and drink.
- Chopped rhubarb
- Equal amount of sugar
- Just a little water
- Extract the juice. This means chopping up the rhubarb and steaming it soft in a pot with just a little water. Then you strain off the juice.
- Heat the juice in a steel pot along with equal parts of sugar, simmering a little, producing a heavy syrup.
This syrup, mixed with ice and club soda, makes a good cooler, but without doubt the highest and best use of rhubarb syrup is the production of Lena Margaritas.
- 1 cup rhubarb syrup
- 1/2 cup tequila
- Juice of a lime
Rhubarb syrup also is a good topping for bread pudding, especially if you dress it up a little. Melt a little butter in it, then add a shot of bourbon, or--try black current Absolute.
- Fill your blender with ice.
- Mix the syrup, tequila, and lime juice into an icy froth.