Desserts and drinks are two of my very favorite things. So, when I find a two-for-one recipe that yields not only a cocktail, but also tasty treat, I just have to share. When it involves rhubarb (my pumpkin of the summer) I have to share immediately.
This recipe involves making a rhubarb thyme simple syrup and then turning the leftover cooked down rhubarb into a crisp. It's perfection on two levels, and very easy. I stumbled upon a new blog recently, called Cider & Rye. Michele shares beautiful cocktails and recipes made with fresh, simple ingredients, and takes lovely pictures of them. What's not to love? Her instagram feed is so pretty and inspiring, and I just knew this rhubarb deliciousness needed to happen when she posted a picture of it.
I made it for an upcoming episode of The Girl Next Door Podcast and shared some crisp with Kelsey, but then immediately made more for Memorial Day weekend. It's that good.
The margarita recipe involves first making a rhubarb thyme simple syrup (which would also be tasty in iced tea or lemonade), but leaves you with tasty reduced rhubarb compote, which makes the perfect base for a summer crisp. So, I'm sharing both. Cook once, enjoy twice.
Rhubarb Thyme Margarita
(adapted from Cider & Rye)
Simple Syrup
- 6 C chopped rhubarb
- 2 C of sugar
- 2 C of water
- one bunch of fresh thyme
Combine all in large saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the rhubarb is fork tender.
Pour mixture through a strainer lined with cheese cloth (I found cheese cloth at Target. Sounds fancy, but it's not.) Let gravity do the work of separating the liquid from the compote. Save and set aside the compote.
Pour cooled simple syrup into bottle with a fresh thyme sprig and store in fridge for up to two weeks
Margaritas (makes 2)
- 3 oz tequila (I used Hornitos)
- 2 oz orange liqueur (I used Cointreau)
- 4 oz rhubarb thyme syrup (see recipe above)
- 1 oz fresh lime juice (about 2 limes)
- a small bunch of fresh thyme to muddle and some for garnish
Rhubarb Crisp
(adapted from Bread & Wine, by Shauna Niequist)
- Cooked down rhubarb compote from making simple syrup
- 1 1/2 C Old Fashioned Oats
- 3/4 C almond meal
- 3/4 C unsalted, raw sliced almonds (pecans are also great)
- 1/3 C Olive Oil
- 1/3 C Maple Syrup
- 1/2 t salt
Add compote to a 8x8 or 9x9 pan.
Combine all other ingredients in bowl and top the compote with it
Bake at 350 degrees for 35-40 minutes
Serve alone or with vanilla yogurt (breakfast) or vanilla ice cream (dessert)
