Pacific Northwest Spring: Rain delays planting season, but rhubarb is thriving!

Farmer Bob collecting eggs from the chicken house
©SueFrausePhoto

Yes, it has been an unusually soggy winter and spring here in the Pacific Northwest. So soggy that it made the national news. 

That being the case, things are running about a month later than usual in Farmer Bob's garden. In April, the soil got its first rototilling of the season -- followed by two more rounds. And fortunately, we've had enough non-rainy days so Bob has been able to get back in the dirt and plant most of his seeds. 

Rhubarb just picked from the garden
©SueFrausePhoto

Springtime means lots of rhubarb in our garden, and our trusty plant (now 35 years old), keeps producing year after year. Just in time for Memorial Day weekend is a recipe from Kathy Casey for a Rhubarb Collins. Cheers to sunshine and cocktails from the garden!

Rhubarb Collins

This drink is also delicious with a dash of fresh strawberry puree. I also like to garnish it with a small spring of thyme and a lemon wedge. For a non-alcoholic cooler, delete the vodka and just add more soda water.

Makes one cocktail

1-1/2 ounces Organic Vodka, such as Moon Mountain

1-1/2 ounces Rhubarb Syrup (recipe follows)

3/4 ounce fresh lemon juice

1-1/2 ounces soda water, chilled

Measure the vodka, Rhubarb Syrup and lemon into a cocktail shaker. Fill with ice and shake vigorously. Pour into a tall Collins

glass. Add soda water and stir. Garnish with a lemon wedge and thyme if desired.

Rhubarb Syrup 

Makes 2-1/2 cups or about 12 servings

2 cups sliced rhubarb

2 cups water

2 cups sugar

Combine rhubarb and water in a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Add sugar and bring back to a boil. Remove from heat and let steep for 30 minutes. Strain through a fine mesh strainer, pressing all juices out well. Keep refrigerated for up to 3 weeks.

Recipe ©Kathy Casey Food Studios - Liquid Kitchen