Tuesday, May 20, 2008


Nothing helps wrap-up a fabulous sunny day at the Portland Pug Crawl like an icy drink.

Two Saturdays ago, I bought a pile of bright red rhubarb stalks at the Portland Farmer's Market. It was a busy week and as the days passed the stalks became more and more wilted. My motivation to whip up a rhubarb pie also slipped away. What was I going to do with the sad pile?

While waiting for the Splendid Table to start on Sunday, I remembered that last spring Lynne Rossetto Kasper talked about her favorite birthday drink, a rhubarb-a-rita. She simmered and strained the rhubard to create a syrup. Then she mixed it with tequila and lime. It was the perfect solution to my rhubarb problem.

It tastes fabulous! A smooth mix of sweet and sour. And oh so pretty! (I wish I had taken a picture!)

Rhubarb-a-rita Syrup
Makes about a bit more than a pint of syrup. The syrup stores well in the refrigerator for improptu party needs!

2 Cups chopped rhubarb
2 Cups water (or to cover the rhubarb)
1 1/2 Cups sugar

Simmer together until sugar has melted and the rhubarb is cooked and broken apart into strands. Cool. Strain the syrup (over the sink!) through a cloth napkin or a cheese cloth. The syrup should be a rosy pink shade.

Shake 1 shot of syrup and 1 shot of tequila with ice. Pour over the rocks and add a squeeze of lime. (I like to cut mine with some homemade seltzer too.)

Enjoy the Spring sunshine. It looks like summer is just around the corner.


  1. mmmmm, sounds good! Last week I made a rhubarb and strawberry compote, which we had with brownies...delish!

  2. Maybe we should have these before we go see SITC!