As a child my French-Canadian grandmother, or Mémère as I called her, would pick rhubarb and have me dip it in sugar like mother nature’s version of Fun Dip. Tart rhubarb, like red flares declaring the start of the local food season, has always been important to me. At Almond this spring we’ve been serving a unique take on the daiquiri with a syrup made from Marilee Foster’s rhubarb, lime and the customer’s choice of tequila or rum. The drink is served in a glass rimmed with sugar and black pepper, easily the tipping point for the drink’s palate implosion.
Tightly fill a quart container with chopped farm stand rhubarb. Fill with water and blend. Fine strain the pulp, then add the juice with equal parts sugar in a pot. Heat and dissolve sugar but do not boil.
1 ounce lime juice
.75 ounce rhubarb syrup
2 ounce white rum or tequila
Shake well and strain into a rocks glass rimmed with black pepper and sugar.