2 ounces gold rum (Try Flor de Cana, 4-year.)
1 ounce fresh lime juice
3 ounces pomelo juice (You can substitute fresh red grapefruit juice.)
1 ounce rhubarb-pomegranate syrup
1 ounce club soda
1 piece candied rhubarb
Mix rum and juices in a tall Collins glass with crushed ice. Float the syrup over the ice, and add club soda. Garnish with a piece of candied rhubarb.
1 pound fresh or frozen rhubarb, cut into 1/2 inch pieces
2 quarts filtered water
2 cups white sugar
1/2 cup fresh orange juice
Zest from 2 oranges
1/2 cup pomegranate juice
Bring water to a boil and add rhubarb. Let simmer on low heat for 30 minutes. Add remaining ingredients except pomegranate juice. Simmer on medium heat until the liquid has reduced by half. Strain and return to pot. Add sugar and pomegranate juice. Reduce by half again. Set aside 1 cup for candied rhubarb. Let cool.
6 stalks rhubarb
1 cup rhubarb syrup
1/2 cup superfine sugar
Bring a pot of water to boil. Cut the rhubarb into 7 inch pieces, and quarter or half lengthwise depending on thickness of stalks. Blanch the rhubarb in the boiling water for about 45 seconds. Remove from boiling water and immerse in an ice bath. Remove from ice, and dredge in rhubarb syrup. Once thoroughly coated, place on wire mesh cooling rack and dust both sides with sugar. Place in the refrigerator to let the sugar set. Use as a garnish in the rhubarb cocktail, or enjoy as a sweet-tart snack.
For more rhubarb recipes, see Eat In Season: Rhubarb
William Lewis created seasonal and otherwise creative drink recipes for Belmont Lounge in New York City.