Rosemary Lemon Rhubarb Spritzer Recipe

Name: Rosemary Lemon Rhubarb Spritzer
Yield: 3 cups of syrup
Ingredients: 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices; 2 cups water; 1 1/2 cups sugar; 3 Tbsp chopped fresh rosemary leaves; 1/2 cup lemon juice; Soda water or carbonated water

Your Guide to Rhubarb, the 'Pie Plant' of Spring

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I was told by my friends, "whatever you do, don't call it a rhubarb anything, or no one will want to make it."

Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I've been experimenting with rhubarb and rosemary.

The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction.

Garrett thought we should call it a "rhuby slipper", which I like, or perhaps a "pink princess" would be fitting?

The following recipe would make a great punch for a celebratory shower gathering. Or a birthday party of 6 year olds who love unicorns and rainbows. I served it to a group of Sacramento food bloggers to rave reviews.

Rosemary Lemon Rhubarb Spritzer

Total Time 0 mins

Yield 3 cups of syrup

1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
2 cups water
1 1/2 cups sugar
3 Tbsp chopped fresh rosemary leaves
1/2 cup lemon juice
Soda water or carbonated water

Simmer rhubarb, water, sugar, rosemary:

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
Strain, add lemon juice, chill:

Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.
Add soda water to serve:

To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.