Each year at this time the tall, sour, pink babes known as rhubarb are just begging to be sweetened up, partnered up, and turned in something tasty.
Jars of jam, pie filling, and syrups are all common culinary uses that allow people to enjoy them for months to come. Syrup was our choice this year because we realized that partnered with tequila, it makes a pretty damn good margarita. The sweet-sour flavour profile is spot on!
But rhubarb isn’t just a pretty, tasty face. Its pink flesh is the result of anthocyanins—the compounds that give fruit and vegetables their vibrant colours and are said to contribute significantly to health promotion. Anthocyanins are known to reduce the risk of heart disease and high blood pressure, lower the risk of cancer and improve cognitive function.
It’s amazing what a little colour can do. Cheers!
- 2 oz rhubarb syrup (recipe below)
- 1-1.5 oz tequila
- ¼ oz freshly-squeezed lime juice
Fill a short glass with ice and pour over the rhubarb syrup, tequila, and lime juice, and stir to combine. Serve chilled.
- Rhubarb Syrup
- 2 cups thinly sliced rhubarb (3-4 stalks)
- ¼ cup organic honey
- ¼ cup water
- Pinch chili flakes, optional
Place the rhubarb, honey, water, and chili (if using) in a small pot and bring to a boil over high heat. Turn the heat down to medium-low, cover, and let simmer for 15 minutes. Strain through a fine mesh sieve, pressing the rhubarb solids to extract the liquid. Set aside to cool and then put into the fridge.