Rhubarb, the brilliant-red stalk of a perennial plant, is from the same family as buckwheat and sorrel. Its name is derived from Rheum rhabarbarum, which in Latin means “root of the barbarians.” Native to central Asia, rhubarb has been used to cure constipation and inflammation for thousands of years in Chinese medicine and made its way via the Silk Route to Europe around the 10th century.
I enjoyed cooking with rhubarb, a hardy plant that can withstand cold and drought, for years while living in Canada where it was in season from spring through summer. With its gorgeous hue and strong acidic taste, it can transform into a chutney, pie filling or syrup — especially when paired with aromatics such as ginger and rose water.
Keep this syrup tucked in your refrigerator through the summer and pour it over ice cream or create a quick soda. The addition of gin or bourbon makes for an exciting cocktail.
Makes 2 cups
ingredients
RHUBARB SYRUP
Two 10 to 12-inch rhubarb stalks, chopped into 1-inch pieces
3-inch piece unpeeled ginger, minced
1 teaspoon chili powder
Pinch of sea salt
Handful of mint sprigs
1 teaspoon rose water
1 1/2 cups honey
SODA
Fresh lemon or lime to serve
Sparkling water
instructions
Combine rhubarb into smaller chunks and combine with minced ginger, chili powder, salt, and 2 cups water. Bring to a boil, cover and simmer for 10 to 20 minutes. The rhubarb should soften. Remove from heat.
Add the mint leaves, rose water and honey and set aside for 30 minutes. Squeeze the mint, then discard. Purée the mixture using an immersion or stick blender. Store in the refrigerator until ready to make sodas.
To make the soda: add 3 to 4 tablespoons of the rhubarb syrup to the glass, squeeze the juice of a lemon or lime, top with ice, and pour sparkling water over it.
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