There are many things I love about this time of year. My favorites are artichokes, rhubarb, asparagus and nettles, although I think rhubarb is at the top of my list. I remember a patch of rhubarb that grew under a cherry tree in the yard of my childhood home. I also remember my mom and dad warning me to stay away from the poisonous leaves and my mom making strawberry rhubarb jam. It’s definitely a flavor of nostalgia for me, and there’s also something about the unique taste of rhubarb that I’m drawn to. In April, when I typically start seeing rhubarb in stores, I get excited. I like to ease into rhubarb season by making my favorite cocktail, the rhubarb daiquiri. The flavor of the rhubarb really comes through and melds well with the rum. For me, this drink represents spring. 

Photo credit goes to my friend Maria who, after spending a year traveling the world with her husband, has developed quite the eye for food photography.

My kitchen notes: 

The original recipe suggests that this is a pitcher drink, meaning you pre mix the rum with the juices. I prefer to make individual drinks so I can adjust the amount of alcohol depending on whether or not you prefer strong drinks or very little rum.

If you want to get fancy, top each drink with a lemon slice and sprig of rosemary.

Rhubarb Daiquiri – adapted from PX in Alexandria, VA

2 1/4 cups water, divided

2 tablespoons plus 1/2 cup sugar

1/2 cup rosemary leaves

3 cups fresh rhubarb, cut into 1/2 inch slices

6 tablespoons fresh lemon juice, divided

1 1/2 cups white rum

1. Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan. Remove from heat and add rosemary sprigs. Let steep for an hour or two, or make ahead.

2. Place rhubarb slices, 1 tablespoon lemon juice, 1 1/4 cups water and 1/2 cup sugar in blender. Process until coarse puree forms.

3. Strain puree through fine mesh sieve into a medium bowl. Squeeze rhubarb pulp to release as much liquid as possible. Discard pulp.

4. Mix rosemary syrup, (rosemary sprigs removed) rhubarb liquid and remaining 5 tablespoons of lemon juice into a bowl or pitcher.

5. Fill individual glasses with ice and white rum and top with rhubarb/rosemary liquid.

6. Stir and enjoy.