Rhubarb has become extremely popular these days and it happens to be in season at the moment. Nicknamed “pie plant,” rhubarb is well-known as an ingredient in pies, however, consumption of this plant began for medicinal purposes.

A native plant to China, rhubarb’s primary result as an herbal medicine is that it aids in digestion: While a small dose of rhubarb will help aid in digestion, a larger dose will act as a mild laxative. None other than Benjamin Franklin was responsible for introducing rhubarb seeds to North America in 1772, but the red stalks did not become popular until the early 1800′s, when people began baking rhubarb into pies. In addition for use in baking, there are also many savory dishes that call for this tart, red stalk. And as with many things that eventually make their way into our cocktails, rhubarb is no exception. If you enjoy that delicious, tart flavor, try one of these cocktails and add some rhubarb into your diet today!

Strawberry Rhubarb Margarita

Recipe courtesy of Bobby Flay

Ingredients:

• 2 cups Tequila
• 1/2 cup Fresh lime juice
• 1/4 cup Triple sec, such as Cointreau
• 1/4 cup Freshly squeezed orange juice
• 
2 tbsp Fresh ripped mint leaves
• Crushed ice, for the shaker
• 8 Fresh strawberries, hulled and finely diced

Rhubarb Syrup:

• 1 1/2 cups sugar
• 2 large stalks rhubarb, coarsely chopped

Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

Preparation: Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary. Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.

Rhubarb Mexcal Margarita

Recipe courtesy of Love and Cupcakes

Ingredients:

• 1 cup Rhubarb, chopped
• 1 cup Sugar
• 1 cup Water
• 4 shots Scorpion Mezcal
• 1/2 cup Lime juice, about 4 large limes + more for garnish
• Course salt
• Ice

Preparation: In a medium saucepan, bring sugar and water to a slight boil. Add the rhubarb and cook at medium heat for 10 minutes. Let cool in the pan, about 30 minutes, and strain syrup into a jar or lidded container (*Note: You can reserve the sugared rhubarb pulp. It’s perfect for spreading on toast or serving warm over vanilla ice cream). Salt the rim of four Margarita glasses. Place 1 pinch of salt at the bottom of each glass and fill with ice.

Fill a cocktail shaker with ice followed by 4 oz. rhubarb syrup, mezcal, and lime juice. Shake vigorously until chilled. Pour into prepared glasses. Garnish with lime.

Rhubarb Sour

Recipe courtesy of Mike Lewicki

Ingredients:

• 
2 oz Tanqueray Gin
• 1 oz Lime juice
• 2 oz plus 1 tsp Rhubarb Simple Syrup (recipe follows)

• 1/2 oz Rhubarb bitters
• 
1 oz Lemon lime soda
• 
Lime wheels, for garnish

Preparation: Pour all ingredients into an ice-packed cocktail shaker and shake vigorously for 30 seconds. Strain into a rock glass filled with ice. Top with rhubarb simple syrup and a lime wheel.

Rhubarb Simple Syrup:

• 4 Rhubarb stalks, chopped
• 
1/2 cup Honey
• 1 cup Water

Instructions: Place all ingredients in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15-20 minutes. Stir often. Strain through a fine sieve over a bowl, using a spoon to press down on the rhubarb to extract as much liquid as possible. Let cool and refrigerate until required.

Rhubarb Fennel Fizz

Recipe courtesy of www.theyearinfood.com

Ingredients:

• 1 lb Rhubarb, rinsed and chopped
• 12 oz Water
• 1/4 cup Sugar
1 small Fennel bulb, coarsely chopped (*Note: For those of you not fond of the flavor of fennel, it’s pretty mild in this drink. You could also try swapping out the fennel for ginger or orange).
• 
12 oz Tanqueray Gin
• Sparkling water
• 1 Orange, thinly sliced

Preparation: First, prepare the gin. Add the fennel to a tall, narrow-mouthed glass jar, followed by about half of the gin. Using a muddler or heavy wooden spoon, vigorously muddle the fennel for a good couple of minutes. Add the remaining gin and stir. Let the infusion sit for at least an hour, although longer is better. While the gin is infusing, prepare the rhubarb. Combine rhubarb, sugar and water in a saucepan. Bring to a boil, then reduce to a low simmer, and cover, for about 15-20 minutes, stirring occasionally to prevent burning. Remove from heat, and strain thoroughly, using a spoon to press the juices from the pulp. Next, strain the gin. For each cocktail, mix three ounces rhubarb syrup with two ounces gin and two ice cubes in a cocktail shaker. Shake vigorously. Strain into an old-fashioned glass or small mason jar, add two to three ounces of sparkling water, a few ice cubes, and garnish with orange wheels.