Rhubarbaritas (yes, that would be margaritas flavored with tangy and sweet rhubarb!) on my facebook wall, I was instantly smitten...and I had just gotten some stalks in my High Ground Organics CSA box.
But, not being a huge tequila fan, I decided to make the rhubarb syrup and use it in a girly-pink champagne cocktail for Mothers' Day instead.
Thanks to Kevin and Beth for the birthday bubbly; it's on the chill for this weekend!
In a saucepan over medium heat, bring rhubarb, sugar, water and vanilla extract to a boil. Reduce heat and simmer for 8-10 minutes. Remove from heat and let cool to room temperature. Strain syrup from rhubarb and place in the refrigerator.
Stay tuned for that recipe this weekend.