Happy Hour recipe for mocktail mimosas and rhubarb margaritas. With all the rhubarb soon to be in our gardens I thought making a rhubarb lemonade/cocktail was truly a Canadian salute for Victoria Day and Mothers Day. This was from last year and peonies from the garden but hey, at +4 a girl can dream. Right?!
The recipe: chop fresh rhubarb into inch slices, three to four cups.
Add to 1.5 cups of boiling water and 1 cup of sugar...i like it a bit more tart so I used 3/4 cup.
Bring to a boil and reduce to a simmer for about 15 minutes, until rhubarb is tender.
Drain syrup through a mesh sieve. Place in a mason jar. Add two tablespoons to a glass of lemonade.
For a bubbly non-alcoholic / cocktail mimosa add it to your favorite local Kombucha. I used Wild Brewing Co. Komubcha, website here.
Easy recipe that you can add to canned or fresh lemonade or if you like add a splash of vodka to your rhubarb lemonade mix.
This rhubarb mash would be great for a margarita too.
Add a splash of vodka if you like. Or add it to a Gin & Tonic.
Add two tablespoons to a margarita on the rocks: squeeze one whole lime to one ounce of tequila.