Rhubarb Paloma

Whenever spring comes around, it’s refreshing to sip something bright and vibrant that represents the season like our Rhubarb Paloma. The tartness of the spring vegetable rhubarb balances well with the fruity nature of a paloma which includes grapefruit juice, tequila, and lime juice.

A side benefit of this recipe is that you’ll learn to make a rhubarb syrup that you can use in other cocktails and cocktails, as well as desserts. Hint: baste a freshly baked pound cake with it!

Another benefit of mastering this cocktail is that you can take out the tequila and have a mocktail on-hand for those days where tequila is just a bit too much, or for when you have young guests at the table.

All About Finding Rhubarb for This Paloma

Rhubarb and spring go hand and hand. This vegetable thrives from April to June but this all depends on the location’s climate since some places like Alaska can grow rhubarb year-round. Either way, you want to shop for rhubarb at the farmer’s market to get the freshest quality possible. You want to look for crisp and firm stalks that have saturated colors and no brown spots. From here you can store your rhubarb unwashed in the refrigerator for up to a week, but the sooner you use it the better.

Rhubarb Paloma

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• Author: Anna Franklin

Print Recipe

Description

A lightly tart but utterly refreshing cocktail to celebrate springtime.

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Ingredients

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• 2 oz tequila
• 2 oz fresh grapefruit juice
• 1 oz rhubarb syrup (see recipe below)
• ½ oz fresh lime juice
• Coarse sea salt, for the rim of the glasses
• Ice
• Thinly sliced rhubarb for garnish

For the rhubarb syrup:

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup water

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Instructions

1. Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
2. Shake the tequila, grapefruit juice, rhubarb syrup, and lime juice in a cocktail shaker with ice.
3. Fill the glass with ice and strain drink over ice. Garnish with thinly sliced rhubarb.

For the rhubarb syrup:

1. Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
2. Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
3. Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate for up to two weeks.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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