Refreshing. Light. Springy. Sweet/Salty. Tart. DELICIOUS.

I've had a rhubarb plant for about four years. Rhubarb was something I really missed about Minnesota. In Minnesota, I feel like everyone has a rhubarb plant/plants. Am I right Minnesota friends??? 

I have great memories of delicious rhubarb crumble/cobbler/crisp/pie/bars. (BARS!! Shoutout to my Minnesota roots!!)

Did you know that not all rhubarb has RED STEMS? I thought I was doing something wrong with mine, I mean I guess because it is in a container it might not be living up to its full potential. Alas, we don't have a yard, so the great plant will have to wait for that. 

My rhubarb is reddish pinkish on the bottom of the stem, and green on top. I get some pretty hearty and thick stems! They are short, but still very stocky! 

My advice to you about this cocktail: DON'T SKIP THE THYME!!! It adds such a unique layer to the cocktail! The thyme almost tastes salty. It is so delightful!!! I used a mixture of regular thyme and lemon thyme. 

If you make this cocktail, you'll have to let me know how you liked it by leaving me a comment below OR posting a photo on Instagram, tagging me @corrielanderson, and using #itsallofit so I can see your lovely thirst quenching delight!!! Enjoy your springy weekend!!! 

RHUBARB RUMBLER

Recipe Author: Corrie Anderson

Recipe Type: Cocktail!!!        

Serves: 2 (or one if you don’t like to share)

INGREDIENTS

• 4 oz gin
• 1 tablespoon chopped thyme leaves
• Juice of 1 lemon
• 1 – 2 tablespoons of rhubarb simple syrup (recipe below)
• 1-3 dashes of citrus bitters if you so desire

INSTRUCTIONS

1. Add thyme leaves, lemon juice, and rhubarb simple syrup to a cocktail shaker and muddle.
2. Add gin and SHAAAAAAAKE it like a polaroid pictcha.
3. Pour over ice and ENJOY!

RHUBARB SIMPLE SYRUP

 INGREDIENTS

• 1 cup finely chopped rhubarb stem
• 1 cup water
• ¾ cup sugar

INSTRUCTIONS

1. In a medium sized pot, bring water to a boil. Then add sugar and rhubarb. When the sugar is dissolved, turn the heat off and put a cover on the pot. Let sit until cool.
2. Put rhubarb simple syrup into a clean glass container and store in the fridge. Will last about 2 weeks.