it's 'everything's in season at the Jean-Talon market' season, and fortuitously this includes rhubarb!
Mostly impossible to get your hands on outside of a few summer months, rhubarb is one of my favourite things, though it seems to be more popular in nova scotia than in more central Canada, but whatever. Let my Nova Scotia roots win, in this case.
My search for a light and fruity porch drink ended at a farm stand in jean-talon market this weekend, when I discovered stacks and stacks of rhubarb for $3 a bunch. Not to mention the flats of strawberries that were only $10, beautiful and bursting with flavour.
The rhubarb (and the strawberries) made their way home with me and were quickly put to good use in rhubarb syrup, which was perfect for a modified pink gin fizz.
To make Rhubarb Syrup
2 cups chopped rhubarb (1" pieces)
1 cup sugar
1 1/2 cups water
Put all ingredients in a medium sauce pan and bring to a rolling boil. Reduce heat, and simmer, stirring occasionally for 25 minutes or until rhubarb pieces have completely fallen apart.
Strain syrup through a sieve into a glass mason jar or bowl, keeping the rhubarb solids separate (these are fantastic on greek yogurt).
Let syrup cool. Store in an air-tight container and keep in fridge for 1 - 2 weeks, if you can make it last that long.
Rhubarb-Lime Gin Fizz
1 1/4 ounces gin
1 tablespoon rhubarb syrup
juice of half a lime
sparkling water (like san pellegrino)
Combine gin, rhubarb syrup, lime and ice. Top up glass with sparkling water. Garnish with a lime slice. Enjoy!