Rhubarb Mint Julep
 
 
Author:
Ingredients
  • 1 lb rhubarb stalks
  • ½ cup sugar
  • 1 cup filtered water
  • 16 mint leaves
  • 4 oz. bourbon (optional)
  • 1 11-oz bottle sparkling water
Instructions
  1. Remove the ends of the rhubarb and cut into 1-inch pieces.
  2. Place rhubarb pieces into a medium saucepan, sprinkle with the sugar and pour in the water.
  3. Bring to a slow simmer over medium heat, occasionally scraping down the sides with a heatproof spatula to incorporate any stray grains of sugar and assist its dissolve into the water.
  4. Simmer gently until the rhubarb softens and completely breaks apart.
  5. Remove from heat and let cool for a few minutes.
  6. In the meantime, set a fine mesh strainer over a large glass measuring cup or bowl.
  7. In batches, pour about half of the rhubarb mixture through the strainer and using your spatula, press the rhubarb pulp against the strainer to press out all liquid into the bowl. Remove pulp into a glass jar with a lid and repeat with the remaining rhubarb mixture.
  8. You now have a beautiful glass full of rhubarb syrup and a jar full of rhubarb preserves that will last a least a week in the fridge. Slather the rhubarb preserves over a slice of buttered toast or spoon over ice cream or yogurt.
  9. In the bottom glass or pitcher, muddle the mint leaves with a muddler or end of a wooden spoon to bruise the mint, releasing its mintiness.
  10. Add a scoop of ice, 3 Tablespoons of rhubarb syrup per glass (or ¾ cup for the pitcher) or more and the bourbon (1 oz per glass...or more if desired!). Stir to combine.
  11. Serve in a tall glass with a sprig of mint and a straw.
Recipe by FamilyandForks at https://www.familyandforks.com/spring-asparagus-garlic-mushroom-bruschetta-mint-rhubarb-mint-julep/