When I was a kid, each Spring my mom would cook down rhubarb with a little bit of water and sugar. This became our dessert, eaten by the spoonful with puckered lips and squeaky teeth.
Mom's cooked-down rhubarb has become the base for this year's Rhubarb Martini at the Lounge. Here's my recipe:
Rhubarb Reduction Mush
8 cups chopped rhubarb
4 cups water
2.5 cups sugar
Cook the rhubarb and water til it turns to a tart mush. Stir in sugar. Let cool.
Now, eat it with a spoon, eat it over vanilla ice cream, use it as a pancake topping, or shake it up with vodka for the most luscious Rhubarb Martini ever. THIS IS NOT A TRICK. This is actually kind of the same recipe that I posted a year ago, except now we don't strain the rhubarb out. The more rhubarb, the tastier (and possibly, the drunker).
1.5 ounces vodka
3 ounces sweetened rhubarb reduction mush
Shake it, strain it, drink it. (With ice. Shake it with ice.)
Tart is the new black. You heard it here first.
No, you can't have my mom's rhubarb pie recipe, so stop asking.