Every summer an array of rhubarb recipes pop up in my favorite cooking magazines and websites. And based on the rhubarb bunches in the back of farmer’s pick up trucks at the farmers’ market….it’s an abundant ingredient right now. When I think of rhubarb I can’t help but think of strawberry rhubarb pie. And when I think of pie I am fondly reminded of Grammy’s amazing baking pantry complete with a pie rack perched on the window sill opening to the back yard where we played dress up for hours and had picnics with our dolls and teddy bears.
Ahhh summer…. So while we cheer on Team USA today as the Olympic Games come to life, we will be sipping and reminiscing with Strawberry Rhubarb Daiquiris.
Ingredients for two…
4 oz. Rum (for non-alcoholic version substitute with seltzer)
5 strawberries muddled
1 oz. key lime juice (about 2 small limes)
2 oz. rhubarb simple syrup & 2 oz. rhubarb purée (see below)
For Rhubarb Simple Syrup dissolve 1 cup sugar in 1 cup water over medium heat. Add 1 1/2 stalks rhubarb cut into 1″ pieces and gently boil for 5 minutes. Remove from heat, cover and steep for one hour. Drain liquid and chill. Reserve solid rhubarb to add to purée.
For Rhubarb Purée preheat oven to 375. Lightly coat small baking dish with canola oil. Cut 1 1/2 stalks rhubarb to 1″ pieces and arrange in single layer in baking dish. Dust with 1/4 cup confectioners sugar. Bake for 25 minutes, stirring occasionally. Purée in blender with solid rhubarb from syrup then press through sieve (I used my ricer – worked great). Discard solids. Cool remaining purée completely.ombine ingredients in blender with ice then pour into chilled glasses. Cheers!