Its potent, pucker-inducing flavor makes rhubarb ripe for culinary experimentation. While often paired with other fruit like apples or berries (as in strawberry-rhubarb pie), it can also be pickled and made into jams and sauces. When using it, be sure to toss the big leaf at the top of the stalk-it's no good.
2 cups rhubarb, diced
2 cups water
1 cup sugar
1 tablespoon honey
peel of 1 lemon
dry sparkling rosé wine, chilled
Rhubarb-Lemon Simple Syrup: Mix diced rhubarb, water, sugar, honey, and lemon peel in a medium saucepan. Bring to a boil and lower heat to simmer. Simmer for three minutes and remove from heat. Let the syrup sit for up to an hour and cool. Strain into a container, cover, and chill.
Cocktail: Pour 1 ounce of the rhubarb-lemon syrup and 1/2 ounce elderflower liquor in the bottom of a wine glass or champagne coupe or flute. Top with chilled sparkling rosé. No need to stir: The carbonation from the wine will incorporate the other two ingredients. Garnish with an edible flower or strawberry and enjoy.
You can also make a pitcher of this for parties. Keep the ratios as follows: 2 parts rhubarb-lemon syrup to 1 part elderflower liquor to 4 parts sparkling rosé.