How to Eat Your Box:
Featured Recipe: RHUBARB FLOATS
By Ashley Rodriguez, Not Without Salt
Of all the many wonderful uses of rhubarb this syrup remains my favorite. It’s a fridge staple all through spring as it easily becomes the base for numerous cocktails, sodas and now ice cream floats. I love the warmth the spice brings but just rhubarb alone is great too. Feel free to play around with the add-ins. I’ve also added citrus peel into the mix with great results.
4 cups/1 pound/ 450 g chopped rhubarb
1 cup + 1 tablespoon/ 8 ounces/ 230 g sugar
2 cups/ 1 pound/ 450 grams water
1 vanilla bean (optional)
1 cinnamon stick
3-5 cardamom pods, lightly crushed
1/4 teaspoon fresh ground nutmeg
Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat slightly so the mixture continues to boil gently. Boil for 15 minutes or until the mixture is reduced by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let the syrup cool.
When cool, strain out the rhubarb. Save the rhubarb mash to add to yogurt, on top of ice cream or oatmeal.
Rhubarb syrup will keep covered in the fridge for two weeks.
For the float
These measurements are rough as it’s all a matter of taste. Adjust how you’d like. I kept on meaning to muddle strawberries with the syrup before adding the club soda and ice cream but got too excited that I forgot. Perhaps you’ll remember. Or imagine using strawberry ice cream or even coconut sorbet. So many floats to be had.
1/8 – 1/4 cup rhubarb syrup (recipe above)
1/2 cup club soda
1 scoop vanilla ice cream
Add the syrup to a glass. To that add a scoop of ice cream and finish with club soda. Serve with a spoon and a straw.