Friday, April 26, 2019
I made this rhubarb cake when I saw all the snow, but I only had frozen rhubarb so I cooked it and reduced some of the liquid before I added it to the cake, and I saved a little for my Friday night drink of the week. The Rhubarb Mimosa! I love it. It is tart and a little sassy and really brightens up my glass of champagne.
Now, I usually order my mimosa without the orange juice because orange juice is just a waste of space in a champagne glass, but his rhubarb sauce in my champagne might just have to be the Spring drink of the season.
1 Tbsp. rhubarb sauce
Place rhubarb sauce in glass, top with champagne. Enjoy
How I made my rhubarb sauce
4 cups fresh or frozen rhubarb
1/2 cup granulated sweetener, I used Boca Sweet (more or less sweetener to liking)
2 Tbsp. water, if using fresh rhubarb
In a medium saucepan, over medium high heat, bring rhubarb and sweetener to boil, reduce to simmer and let cook and reduce for 35-40 minutes. Remove from heat and cool. Use for topping ice cream, this rhubarb cake, on toast, or in this drink!
1 year ago: This Sums Up My Week
5 years ago: Carrot-Ginger Soup
7 years ago: S'mores S'more ways - One of these boys graduates from high school this year!
April 26, 2019 Sunrise 5:35 am Sunset 10:03 pm Temp. H 47/ L 23°F