Make a Rhubarb Julep! It’s a creative way to use fresh spring rhubarb—plus, it’s something a little different for julep fans!
We have both non-alcoholic and alcoholic options. The tart-sweet rhubarb syrup pairs quite nicely with bourbon.
2 cups of rhubarb (a few stalks), cut into 1-inch pieces
3/4 cup granulated sugar
Club soda or ginger ale to taste
Optional: 2 ounces bourbon
In a saucepan combine the rhubarb and sugar. Cook over medium heat until the sugar dissolves and the rhubarb gets soft and mushy, stirring occasionally. Bring the syrup to a boil and boil for 1 minute. Remove from the heat. Cool.
Mix the rhubarb syrup with soda water or ginger ale. Pour over a class of crushed ice. Then garnish!
Or, if you are having bourbon, just pour the rhubarb syrup in a glass. Add the crushed ice, followed by the bourbon and a splash of water. Then garnish!
We like to garnish with a rhubarb stirring stick and mint leaves. You can also add a slice of lime.