Rhumbarb Rhumba

Imbibe Circulation Manager Siobhan Crosby credits her work as a volunteer with the local farmer’s market for making her into an amateur mixologist. Having often extolled the virtues of the tart buckwheat relative for use in pies, crisps and even savory chutneys, she was exposed to a new method to enjoy rhubarb—in juice form. Rhubarb, when boiled and strained (see recipe below) produces an electric pink elixir ripe for use in mixed drinks. Siobhan added silver rum and deemed it the Rhumbarb, now a summer staple among her friends. What would your pink potion be?

The Rhumbarb
1.5 oz. Silver rum
4 oz. Rhubarb juice (recipe below)

Pour into an old-fashioned glass over ice and stir. Garnish with a lime or strawberry.

Rhubarb Juice
2.5 cups rhubarb, chopped into 1-inch squares
8 cups water
1 cup sugar (more to taste)
1 lemon, juiced

Wash and trim rhubarb (the leaves are poisonous). Cut it into 1″ chunks. Put rhubarb and water into a saucepan, cook on medium-high until rhubarb breaks down. Strain into a pitcher, discard rhubarb. Add one cup sugar and stir. If the result is not sweet enough for your tastes, add up to 2 cups sugar. Add lemon juice and mix. Chill and serve.