Rhubarb. What an odd plant. It’s like a weird, pink celery. Very tart, but with a spicy, earthy undertone. I kicked up that undertone by simmering the rhubarb with cardamom and ginger to make a “juice” of sorts for brunch mimosas. Embrace the oddness.
♫ Music Pairing: Odd Future. ♫
This track, “Orange Juice,” comes from a 2010 mixtape by the alternative hip hop collective Odd Future.
On the menu:
- Rhubarb Mimosa
- Berry and Halloumi Salad
- Spinach and Gruyère Strata
- Asparagus, Burrata & Egg Pizza
- Sweet Potato Tortilla Española with Sage and Walnut Pesto
- Almond Torte
- Balsamic Strawberry Mascarpone Ice Cream
This recipe adapted from Saveur.
- 1 1⁄2 lb. rhubarb, stalks cut in half lengthwise and sliced into 1⁄2” pieces (to yield about 6 cups)
- 1⁄4 cup sugar
- 1 cup water
- 1 large knob of ginger, sliced into rounds
- 8 cardamom seeds, crushed
- 1 tsp vanilla extract
- 1 bottle prosecco/cava/other sparkling white wine
- Combine the water, rhubarb, ginger, and sugar in a sauce pan. Simmer until the rhubarb turns into pulp and the liquid has been reduced by about half.
- Add the cardamom seeds and vanilla and let steep for 30 minutes. Strain and cool, then refrigerate.
- Combine in a pitcher with 1 bottle of bubbly
- Serve with additional rhubarb cut into swizzle sticks if desired.