After the sorbet, I was left with about a pound of rhubarb. My first thoughts led to pies and cakes, but I have been trying to eat lighter and have been craving refreshments more as the weather begins to warm up. And that was when I ran across the rosemary lemon rhubarb spritzer on Simple Recipes. Rosemary and rhubarb? Sounds a little odd, right? But I do love rosemary. And rhubarb is my new best friend. So I decided to trust Elise and try it.
The results were delicious. I’ve only tried it as a non-alcoholic spritzer, but I think the syrup would be tasty with vodka or champagne. The lemon and rhubarb dominate, but then you get a hint of rosemary that adds complexity to the flavor. I am no longer a skeptic, rosemary and rhubarb do belong together.
Other rhubarb recipes I’d like to try sometime soon…
Edna Lewis’ busy day cake with rhubarb compote from Ezra Pound Cake
Big crumb coffee cake with rhubarb from Smitten Kitchen
Rhubarb Sorbet from Simply Recipes (this one is just straight up rhubarb, no strawberries… with a little ginger to give it zing).
Rhubarb apple cinnamon muffins from Two Peas and Their Pod
And a list of pies in some old cookbooks I have kickin’ around.