By Dani Lind - Spring 2018 Issue
Two springtime edibles - mint and rhubarb - come together for a sweet-tart, refreshing drink that will get you in the mood for warm weather.
Recipe Detail Serves: 4 5 mins. Prep Time, 15 mins. Cook Time
In a medium, non-reactive saucepan, combine rhubarb with 2 cups of water. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, until rhubarb is falling apart. Remove from heat, add mint, cover, and let steep for about 5 minutes.
Strain through a fine-mesh sieve, pressing out the liquid with a wooden spoon. Add honey and stir to dissolve. Add lemon juice if desired. The syrup can be stored in the refrigerator for up to a week.
To drink as a mint rhubarb-ade, add 2 cups cold still or sparkling water and serve over ice. Or you can use the syrup as a cocktail mixer with vodka, gin, bourbon or rum!