Sparkling punch spritzer made from bright pink rhubarb, accented with rosemary and lemon juice. Perfect for a spring brunch.
BE PICTURED IN; CHARACTERIZED IN:
My friends used to tell me, “Whatever you do, don’t call it rhubarb or no one will want to do it.”
The combo really is outrageously good, although unfortunately I seriously doubt I can convince you of that without feeding you with it myself. If you’re adventurous, like rhubarb and like rosemary, I urge you to try this concoction.
Garrett thought we should call it a “Rhuby Slipper,” which I like, or maybe a “pink princess” would be appropriate?
The following recipe would make a great punch for a celebratory shower party. Or a birthday party for 6 year olds who love unicorns and rainbows. I served it up to a group of Sacramento food bloggers to rave reviews.
Rosemary-lemon-rhubarb spritzer
ingredients
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1 pound rhubarb, trimmed, cut crosswise into 1/2-inch slices
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2 cups of water
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1 1/2 cups sugar
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3 tbsp chopped fresh rosemary leaves
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1/2 cup lemon juice
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Soda water or carbonated water
method
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Simmer rhubarb, water, sugar, rosemary:
Place the rhubarb chunks, water, sugar, and rosemary leaves in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes. Rhubarb pieces crumble.
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Strain, add lemon juice, chill:
Remove from stove. Strain out the solids with a fine mesh sieve. Add lemon juice. If it’s too sweet for the taste, add a little more lemon juice. Refrigerate until ready to serve.
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Add soda water to serve:
To serve, fill 1/4 to 1/2 of the glass with lemon, rhubarb, rosemary syrup and the rest with soda water.
