Recipe sent in by CSA member Maxyel Acevedo, who recommends saving any leftover rhubarb to make a compote.

Based on an original recipe by David Lebovitz.

INGREDIENTS

  • 1/3 lb rhubarb cut into 1/2" pcs

  • 1 tbsp orange liqueur

  • 1 cup gin

  • 2 3/4 tbsp sugar

  • 1 wide strip orange zest

DIRECTIONS

  • Put all ingredients in a large mason jar (make sure there's about 1" left of empty space).

  • Cover and shake so sugar dissolves. Let stand at least 1 week and up to a month, continuing to shake every day.

  • Using a mesh strainer lined with cheesecloth, strain into a clean bottle with a tight fitting cork or swing cap.

  • Store in the refrigerator.

  • Drink with an ice cube as a cordial or mix with gin and seltzer as a summer cooler.

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