Your choice of rum or tequila fuels this start of season sipper.
A vegetable with a future makes great drinks.
Stuff your vodka bottle with rhubarb stalks and boil them with sugar and water and then let imagination be your guide.
Rhubarb — one of the first vegetables of the local growing season — is coming soon to a supermarket or farmers market near you. It looks like an exotic and burly pink-tinged celery stalk, but don’t be fooled. And don’t pass it by, either. Strawberry rhubarb jam is incredibly easy to make and is the perfect balance of tart and sweet. And my version is made for the fridge: no gelatin, no pectin, no heating or canning.
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly pink-to-pale green part we eat is the celery-like stem of a perennial plant, which scientifically speaking puts it squarely in the vegetable camp. But…
Rhubarb is a much-maligned plant. It prevails partly because of its utility (it’s prolific early in the year and this “pie-plant” helps thicken and stretch pies, jams, and similar dishes) and partly because it is perfect when done right.