I've grown rhubarb for years (it actually grows itself) and since my days of making homemade jam are on sabbatical, I wanted to find some use for it before it went to seed. We originally planned to make strawberry-rhubarb margaritas but decided to let the rhubarb stand alone. Our first batch was overpowered by the lime, so we started over (don't worry; we didn't waste it!).
First you need to cook the rhubarb. Cut about 15 stalks of rhubarb into one-inch pieces and place in a large pot. Cover with cold water, just covering the rhubarb, and add two cups of sugar. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes, until rhubarb is mushy. Strain the pulp and save the syrup, which will be a lovely blush color. You may find other uses for it.
1 cup cooked rhubarb
1 cup rhubarb syrup
4 shots tequila
1 shot triple sec
Juice of 1/2 fresh lime
Blend with ice and serve in a salt-rimmed margarita glass. Garnish with a small stalk of rhubarb
Happy Hour in the High Peaks will be in Indian Lake this weekend, posting our review in the Adirondack Almanack on Wednesday.
OUR MISSION - GETTING PUBLISHED! We know what we're up to, but do you? Our goal is to write a book containing general reviews and information about a variety of drinking establishments in the Adirondack Park. We intend to narrow our list to 46 of our favorites, which we will call our "high peaks". In addition, the book will include our favorite drink recipes with an Adirondack flavor. We will visit as many drinking establishments as possible in the Adirondack Park in 2011. As we do this, we will write some of our thoughts and reviews in this blog, and compose facts, photos, recipes and details for the book. We look forward to reader input on our blog, whether it be in checking on of the "reactions" at the bottom of each posting, or sending comments to let us know what you like or don't like or suggestions for future places to review. And, of course, we want you to tell your friends about us too (see main objective above)!