Rhubarb is the first plant to pop up in our garden in Edmonton. We had just enough of it by Mother’s Day to make a special cocktail for the occasion!
This cocktail is two steps: simple syrup (which you can do ahead of time) and then mixing the cocktail.
Simple syrup is very easy to make and if you waited a bit later in the spring, you could use strawberries & thyme from your (Edmontonian) garden as well!
Strawberry Rhubarb Simple Syrup
1 lb strawberries
1 lb rhubarb
10 thyme sprigs
3 strips of lemon zest
1 cup water
1 cup sugar
Cut the rhubarb into 1/2 inch pieces and slice the strawberries.
Combine with water and sugar in a pot.
Add thyme and lemon zest.
Bring to a boil and then reduce at a simmer for 20 minutes, stirring occasionally.
Remove from heat and allow to cool.
Strain the mixture while pressing solids with a spatula.
I removed the thyme and lemon zest from the remaining pulp and used the leftover strawberries and rhubarb “jam” on top of yogurt!
Strawberry Rhubarb Cider Fizz
3 oz dry hard cider
3 oz strawberry sparkling water
2 tbsp strawberry rhubarb simple syrup
Strawberries and thyme for garnish
Combine the cider and sparkling water in a champagne flute.
Add the chilled strawberry rhubarb simple syrup.
Garnish with strawberry and a thyme sprig.
Present to your mother as an easy but impressive edition to mother’s day brunch!