It's that time of year again, when the enormous pile of ugly leaves in the garden flourish and create a beautiful British pleasure...........Rhubarb!
Rhubarb and Crumble, traditional, but done to death, and a pretty lame option in summer sunshine, so this year, I decided the abundance of fruit would be added to some rum! For those of you who have not met me, I have a deep-routed love for rum, although since launching Infusapalooza we don't seem to get as much time together as we would both like, and so I thought it was about time I rejuvenated our love and began infusing!
Having grown up with a garden full of rhubarb, I generally tend to scream for any fruit but this, however, it's perfect pairing with ginger has brought it back in to my good books. With that in mind, I am so pleased that I tried this infusion as it turned out wonderfully sweet, delicate, and just a very simple form of deliciousness!
If you would also like to use up some of your monstrous leaved fruit, and feeling a little bored of the crumble and custard option, then please give this one a go as I am sure that this one will be a crowd pleaser!
Ingredients
(I used Isla Ñ's Boutique White Rum - this brands' flavour really compliments the Rhubarb!)
450g Rhubarb Stalks
(Try to find ones with a nice pink skin, as this creates a far more attractive rum!)
6tbsp Sugar
4tbsp Boiling Water
You're also going to need:
An Air Tight Bottle/ Jar
A Fine Mesh Sieve / Coffee Filter Papers
7 Days Infusing Time
Method of Madness
This infusion is not quite as complicated as the Limoncello, but requires slightly more effort than the Sweet Banana Rum.
You need to chop the rhubarb up, but it is best to study the size of your bottle or jar first. If using a jar, the size will not matter too much, but if you re using a swing top bottle, like I did, then you might want to be a little creative with the size and shape of the slices. I chopped the stalks in to 3 inch pieces, and then quartered each slice from top-to-toe (I'm not crazy, I do realize rhubarb is toe-less!) so that these could easily get in to the bottle, as well as considering how I'd get them out again at the end.
Add the rum and rhubarb pieces to the bottle or jar, and separately make the simple syrup to sweeten the fruit. The syrup, aptly named, is simply made by dissolving the sugar in to the boiling water, allow syrup to cool, and then add to the rum and rhubarb, and seal.
Leave to infuse for the week, with a daily swirl-shake, and you will begin to see the colour change, eventually turning the rum a dainty pink.
Party Morning - Strain the rum using the sieve and/or filter paper, and keep the rhubarb separate. I am sure some of my foodie friends can advise on ways to use these rum soaked rhubarb pieces, but please make sure you cook them first, as it tastes revolting in its raw state,I can vouch for that! Bottle up your new pink friend, and chill it ready for the party later!
Tips - If you decide to use forced Rhubarb, you will get a stronger pink colour, and potentially stronger flavour. I would love to hear from anyone who tries this method. I used rhubarb fresh from the garden outside and so it was British born and raised in it's own beautifully, delicate way.
Drinkspiration
- Try it in a Caipiríssima - This drink style is my favourite for almost all infusions - Try it!
- In the serving glass, muddle a couple of teaspoons of sugar with four wedges of lime (add a couple more if this is too sweet for you, I generally allow a whole lime per glass, but rarely require all it).
- Half-fill the glass with crushed ice and stir through to mix in to the sugar and lime mixture.
- Add 60ml of the Rhubarb Rum, and top with more crushed ice
- Give it a final stir through, and serve with a straw!
- Delicious served over ice and topped with Apple Juice and a splash of Ginger Ale!
- As always, mixes well with Prosecco. If you're a Prosecco lover also, check out some other ideas here.
Hope you enjoy this little beauty, lot's more to follow shortly!
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