I concocted a new summer drink with rhubarb. With three huge rhubarb plants, I have more stems than I know what to do with. I again pulled out enough stems to thin out the rhubarb, trimmed and washed the stems, and cooked them with some turbinado sugar. Once the syrup had cooled, I pureed it and served it with ice to guests. Huge success even with those who purported not to be big rhubarb fans. Great with a splash of gin.
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