Cocktails Rhubarb Mint Cocktail Prep: 25 mins Cook: 10 minsServings: 1Technically, rhubarb is a vegetable, even though it is often referred to as the “first fruit of the season.” Without a sweetener, rhubarb is bracingly sour – but that tartness can be a a welcome tonic after the tedium of a seasonal winter diet. Before sugar became widely available (and cheaper) worldwide, rhubarb was cooked in soups and sauces, especially in the chilly northern parts of the world like Siberia and the Himalayas, where it grows prolifically. But now, we can experiment, and we have to tell you, rhubarb cocktails are fantastic!IngredientsCOCKTAIL 1 ½ ounce vodka 3 ounces rhubarb syrup Club soda Fresh organic mint leaves Rhubarb for garnishRHUBARB SYRUP 1 large stalk rhubarb, chopped 1 cup organic raw sugar 2 cups water 1 vanilla bean*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories112256%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)26187%Protein (g)11%Sugars (g)2520%Fiber (g)15%PreparationView As SlideshowCOCKTAIL Roughly chop a few mint leaves. Add mint + vodka to glass, then muddle with a wooden spoon. Fill glass with ice. Add rhubarb syrup + top with club soda. Garnish with fresh basil and thin ribbons of rhubarb peel.RHUBARB SYRUP Combine all the ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Simmer uncovered for 10-12 minutes. Allow to cool, then strain into storage bottle or jar. Keep refrigerated.TipMuddled strawberries add tart sweetness.print TAGS: Mint, Rhubarb, Rhubarb Syrup, Simple, Sugar, Vanilla Bean, VodkaShare this:Related Recipes The Bloodiest Mary Best Summer Drink Ever: Cilantro Pineapple Margarita! Le Crantini Rosemary + Grapefruit Champagne Cocktail Apricot-Mango Mimosa Champagne Mojito Gin Berry Bloom Pomegranate Sangria