What. I need to make this! And as someone who’s not generally a fan of vodka, there is hope! Not all vodkas are overwhelmingly vodka-y — I think it’s just about finding one that suits you. I personally love using Prairie vodka in my cocktails when a sub just won’t do. :)
Rhubarb has long been underrated,so it’s always nice to see this – something most of us haven’t seen (much less tasted) before. Cocktails as of late are becoming so interesting and creative. That’s mixology for you…it’s evolving like crazy.
This does sound divine. I’ve been trying rhubarb in all kinds of different ways this spring, but I have yet to try rhubarb juice. Thanks for the inspiration!
So looking forward to trying this!!! Also, way to call out the vodka snobs right away – awesome :) I’m assuming you’ve read Boozehound? Total vodka snobbery that has just further enabled my husband in his vodka snob status.
So pretty! And more importantly, so boozy! It’s times like these I’m thankful for living by the motto, “It’s already noon somewhere.” Thanks for this recipe; it’s on my list of things to make before rhubarb goes out of season again!
I totally forgot the book came out! I didn’t get a chance to test this particular recipe, but working on this book was SO much fun because everything tasted so good!! Love Franny’s food and glad you’re enjoying the book!
Hey, Tim, how are you?
I am running a culinary tour in Umbria in July. http://www.artworkshopintl.com/rw/wsDtITL2.aspx?wsID=81
Since you were oh so kind to plug my One Sweet Cookie Book, I am happy to give your readers a discount. Many thanks, Tracey
And THIS is why I should have planted a red-stemmed rhubarb variety – mine is mostly green, which I’m guessing will make for a sorta brownish cocktail with the Aperol? Might have to try it anyway. Discovered Aperol spritzes on a visit to Italy, but this takes it to a whole new level – will definitely be trying this once I’m done being productive for the day. Alternately, any recommendations for a green or yellow alternative to Aperol?
Made this over the weekend when the temperature hit 109! here in Sacramento. It was delicious and pretty and everything I wanted in a cocktail. We shook it until there will little shards of ice floating on top. Perfect!
I made this tonight & my puree looked nothing like your photo (which is gorgeous). Mine was more the color of a bad mauve 80’s prom dress. I didn’t get beautiful crimson droplets like you did. The liquid is in the fridge in a glass container and I’m hoping for the best. Any advice?
Hi Dorothe! My guess is that your rhubarb just wasn’t as red as mine was? The color is going to depend on the rhubarb. But as long as it is in the pink range, you’ll be fine because the Aperol is red…it will boost the color. Also, it might brighten up after the sediment settles.
And for the record, green rhubarb will still work here, but the color won’t be nice.
I found out* that freezing rhubarb breaks down the structure and lets you press out the juice easily without cooking or pureeing. It’s also clear, so you don’t need to separate it later. I freeze cubes of it in ice cube trays and stash it for the sadly rhubarb-less months of the year.
*My brother, who rarely cooks more than a minute steak, shared this with me unexpectedly at a family dinner. I have to assume he once fell asleep watching Alton Brown.
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Justin says:
June 5th, 2013 at 8:29 am
I would like to drink this. Right now.
Amy Kelinda says:
June 5th, 2013 at 9:03 am
What. I need to make this! And as someone who’s not generally a fan of vodka, there is hope! Not all vodkas are overwhelmingly vodka-y — I think it’s just about finding one that suits you. I personally love using Prairie vodka in my cocktails when a sub just won’t do. :)
Dan from Platter Talk says:
June 5th, 2013 at 9:49 am
Nice! Love this idea, a natural libation – intriguing and delicious sounding.
jenny says:
June 5th, 2013 at 9:53 am
I don’t drink, but I love the idea of rhubarb juice + syrup + sparkling water. this is a revelation! p.s. your mixology line made me laugh.
Didina says:
June 5th, 2013 at 10:41 am
For sure I want to make this drink for our next cocktail night…
ItalianGirlCooks says:
June 5th, 2013 at 11:37 am
Rhubarb has long been underrated,so it’s always nice to see this – something most of us haven’t seen (much less tasted) before. Cocktails as of late are becoming so interesting and creative. That’s mixology for you…it’s evolving like crazy.
Sarah @ My Green Apron says:
June 5th, 2013 at 11:44 am
What a great idea! This sounds refreshing and I absolutely love Aperol.
katy says:
June 5th, 2013 at 12:24 pm
This does sound divine. I’ve been trying rhubarb in all kinds of different ways this spring, but I have yet to try rhubarb juice. Thanks for the inspiration!
Ileana says:
June 5th, 2013 at 12:52 pm
I tried roasting rhubarb this week, but it didn’t really work out. I should’ve made this instead! Please make another cocktail for us soon. :)
Pam @ Sticks Forks Fingers says:
June 5th, 2013 at 1:45 pm
These are my favorite of your photos to date, Tim. The droplets squeezing through the cheesecloth are stunning.
Renia Carsillo says:
June 6th, 2013 at 5:52 am
I want someone to make this for me! Way too lazy to remember the day ahead to juice my rhubarb, but it looks beautiful!
randa says:
June 6th, 2013 at 11:05 am
So looking forward to trying this!!! Also, way to call out the vodka snobs right away – awesome :) I’m assuming you’ve read Boozehound? Total vodka snobbery that has just further enabled my husband in his vodka snob status.
kyle @ the house red says:
June 6th, 2013 at 1:15 pm
So pretty! And more importantly, so boozy! It’s times like these I’m thankful for living by the motto, “It’s already noon somewhere.” Thanks for this recipe; it’s on my list of things to make before rhubarb goes out of season again!
olga says:
June 6th, 2013 at 3:41 pm
I totally forgot the book came out! I didn’t get a chance to test this particular recipe, but working on this book was SO much fun because everything tasted so good!! Love Franny’s food and glad you’re enjoying the book!
Ms. Morgan Leigh says:
June 7th, 2013 at 6:04 pm
It’s also been awhile since you shared some recent acquisitions. I love those posts!
efirewood says:
June 7th, 2013 at 8:23 pm
This looks great! Q: Would it work just as well to juice the rhubarb in a juicer?
Brian @ A Thought For Food says:
June 8th, 2013 at 11:41 am
Love the idea of making a rhubarb juice first. I just did a shrub with rhubarb, but I’d never thought to just puree the stuff.
Tracey Zabar says:
June 9th, 2013 at 5:04 pm
Hey, Tim, how are you?
I am running a culinary tour in Umbria in July. http://www.artworkshopintl.com/rw/wsDtITL2.aspx?wsID=81
Since you were oh so kind to plug my One Sweet Cookie Book, I am happy to give your readers a discount. Many thanks, Tracey
Claire at Plant & Plate says:
June 10th, 2013 at 11:32 am
And THIS is why I should have planted a red-stemmed rhubarb variety – mine is mostly green, which I’m guessing will make for a sorta brownish cocktail with the Aperol? Might have to try it anyway. Discovered Aperol spritzes on a visit to Italy, but this takes it to a whole new level – will definitely be trying this once I’m done being productive for the day. Alternately, any recommendations for a green or yellow alternative to Aperol?
dina says:
June 10th, 2013 at 7:47 pm
Made this over the weekend when the temperature hit 109! here in Sacramento. It was delicious and pretty and everything I wanted in a cocktail. We shook it until there will little shards of ice floating on top. Perfect!
Ashley Bee (Quarter Life Crisis Cuisine) says:
June 11th, 2013 at 9:08 am
I’ve made rhubarb simple syrup before, but never juice! Very cool!
Melissa says:
June 11th, 2013 at 12:39 pm
whoa. this looks awesome.
Ellen says:
June 12th, 2013 at 3:00 pm
Thanks for sharing, this looks great! Would Campari be a good substitute for the Aperol?
Thanks!
explodyfull says:
June 13th, 2013 at 3:02 pm
That picture of you squeezing out the juices looks awesome! So you don’t have to cook the rhubarb at all? It looks delish!
Jill O'Connnor says:
June 15th, 2013 at 10:24 am
Instead of using a food processor, could you just use a juicer for the rhubarb?
Tim says:
June 16th, 2013 at 1:23 pm
Hi Jill- I’m not sure. I have never used a juicer.
Dorothe says:
June 20th, 2013 at 11:51 pm
Hi Tim,
I made this tonight & my puree looked nothing like your photo (which is gorgeous). Mine was more the color of a bad mauve 80’s prom dress. I didn’t get beautiful crimson droplets like you did. The liquid is in the fridge in a glass container and I’m hoping for the best. Any advice?
Thanks. I love your site!
Dorothe
Tim says:
June 21st, 2013 at 5:34 am
Hi Dorothe! My guess is that your rhubarb just wasn’t as red as mine was? The color is going to depend on the rhubarb. But as long as it is in the pink range, you’ll be fine because the Aperol is red…it will boost the color. Also, it might brighten up after the sediment settles.
And for the record, green rhubarb will still work here, but the color won’t be nice.
Jessica says:
July 2nd, 2013 at 3:15 pm
Rhubarb cocktails – love the red! So festive!
Alicia says:
December 17th, 2013 at 8:11 pm
I found out* that freezing rhubarb breaks down the structure and lets you press out the juice easily without cooking or pureeing. It’s also clear, so you don’t need to separate it later. I freeze cubes of it in ice cube trays and stash it for the sadly rhubarb-less months of the year.
*My brother, who rarely cooks more than a minute steak, shared this with me unexpectedly at a family dinner. I have to assume he once fell asleep watching Alton Brown.