When we returned home from one of our trips, we discovered that our rhubarb plant had exploded in size! After chopping 24 Cups of rhubarb, we knew we needed to find some ways to use it up. After checking out recipes online, Derek found a way to create a cocktail syrup by combining the rhubarb with the Cara-Cara Orange & Vanilla Balsamic Vinegar!
Ingredients
4 Cups chopped rhubarb, fresh (if frozen, it'll take a couple minutes longer to cook down)
1 Cup Cara-Cara Orange & Vanilla White Balsamic Vinegar
3/4 Cup granulated sugar
Directions
If your rhubarb is frozen, start by cooking it in a large saucepan over medium-high heat. Keep stirring as it softens. Once softened, add the Cara-Cara Orange & Vanilla Balsamic and sugar. Stir as the rhubarb breaks down.
If your rhubarb is fresh, combine the balsamic and sugar with it right away and cook in the sauce pan over medium-high heat, stirring as the rhubarb breaks down.
When the mixture comes to a boil, reduce the heat to low and continue cooking until the rhubarb is completely soft and broken down, about 10 minutes, and occasionally stir.
After the 10 minutes, remove from heat and pour into a colander or fine mesh strainer over a large bowl. You can use a layer of cheese cloth if needed. You don't want chunks in with the drained liquid. KEEP THE DISCARD FOR A DIFFERENT RECIPE BELOW!
Pour the resulting syrup into a jar or bottle, let it cool at room temperature, then store it in the fridge.
WHEN USING IN DRINKS:
If using sparkling water in a tall glass, start with 1.5 oz of the syrup, and add more if you desire more flavour. And get adventurous, try it with muddled strawberries or Fireball Whiskey for more of a pie type flavour!
NOW, take the discard and add 1/4 tsp of cinnamon to the mixture. Use the new spread for scones, pancakes, waffles, or on top of ice cream!!!