Hmm, I spend a lot of time googling rhubarb recipes this time of year, so I can't understand that. On Wednesday, after I get another 2-3 kg at the market, I'll give this try: sounds interesting. I need to make a strawberry rhubarb cobbler in addition, though, or there will be great unhappiness in the household: we aim for 1-2 a week and compote another day.

I think there are those who know of and love rhubarb and those who are unfamiliar with it and think the name sounds weird. Love, love, love strawberry rhubarb cobbler. We have a great recipe for it here on the site. ~Elise

I can't wait to try this!

I just posted a Rhubarb-Banana pie recipe and got the same sentiment from readers as you did from your friend. Many people won't even try rhubarb to see if they like it or not.

This sounds wonderful for summer parties! Which would be better for this - fresh squeezed lemon juice or juice from a bottle such as ReaLemon?

I would say fresh, but then here in California we have no shortage of a year round supply of lemons. ~Elise

If you mixed some vodka, champagne or Prosecco with it, who cares WHAT you call it?

Especially after two (or three, or four) of them ;-)

I had what may be considered an odd rosemary pairing a few years back, in the form of a dessert. An apple rosemary tart.

At this place--->http://www.youtube.com/watch?v=WZMr9yxIbl0&feature=related

And now I've just learned it's closed, and I may cry. :-(

This is SO simple - but the best! Mix 4 cups rhubarb and ½ cup white sugar in 9 x13” pan. Let stand awhile. Mix and pour over rhubarb: 1 cup flour, 1½ cups white sugar, 1 tsp. baking powder, and 1 egg beaten.

Dribble 1/3 cup melted butter over top. Bake at 350° for about 1 hour.

This sounds amazing! I've been searching for good spritzer recipes and this one sounds excellent. This would be a perfect non-alcohol choice for a BBQ or brunch.

In Iowa, we all love rhubarb. This came as a shocker to me that many won't even try it. This was a wonderful recipe. Absolutely loved it, as did my friends. I am wondering if it would not be more informative if people actually try the recipe before replying. I personally don't want "Sounds good," I want "This WAS good."

Hi Jolene, it usually takes a few days after I post a recipe for people who have tried it to trickle in and give feedback, so the best way to look for this kind of feedback is to wait a day or two, then scroll down the comments. ~Elise

Elise, this sounds delicious! I love Rosemary and my wife brings me fresh (and frozen) rhubarb from the farm where she works all the time. I will try this next time she brings some home. Thanks!

Jolene, I and many other people who tried it yesterday can all agree that this was very good. =)

The mention of rhubarb makes me want to try it! I think the spritzer part is what turns me off.

Curses! This looks so delectable. Wish I had a large glass right here.

I'm making this as we speak! I forgot to write down how much rhubarb to buy and when I was at the green grocer I bought two good-sized stalks. I think it's about .87 lbs. Hope it's still good!! Will let you know soon. (My husband just built a carbonation "system" in our house with a Co2 tank and everything!! Fizzy water on demand + good syrup ideas == never be bored again!)

Thanks Elise!

Ok. It is SO amazing!! I just tasted it (it still has a few minutes to go).

Elise -- once I strain the liquid, are there any uses for the pulp that remains? It seems like it might make a delicious spread or something.

I kinda think the 3 Tbsp of chopped rosemary would overwhelm the remaining pulp, but if you find a use for it, please let us know! ~Elise

Is "rhuby slipper" too close? How about "rhuby wedding"?

A fun and enlightening exercise (at least to word geeks like me) is to search for "rhubarb" in online encyclopedias and check out the social uses of the word -- e.g., I didn't know that a bench-clearing brawl is called a "rhubarb" . . .

Hah! Love it! And if you wanted to stick with the princess theme for the kids, you could have a "rhuby princess". Didn't know about the brawl meaning. English is a wonderful language, eh? ~Elise

I am so excited to try this... we are making several syrups for an Italian Soda bar for our Wedding and I definitely want to include this. We will certainly call it "Rhuby" something.
Thank you!
Any other good seltzer syrups out there to try?

This is such a beautiful drink! It sounds so refreshing and tasty.

I think this looks great! I would try it! I think there should be an alcoholic version as well though... May go good with some gin...

Thanks for sharing!

This would make great popsicles, I think. I have to try that, I have been trying to come up with interesting herby popsicle recipes lately. Maybe with just a bit of water added to the syrup?

What about "Rosemary's Rhubarb Rush"

I imagine this would be very refreshing served at my sister-in-law's baby shower next month. I think we'll call it a "Rosey Rhu".

What would you estimate the volume of the chopped rhubarb to be? Mine will come from my back yard and I'm not very good at estimating weights.

Rhubarb is quite popular here in Nova Scotia, and there's plenty of it to be had right now. I'm always on the lookout for new recipes. We enjoy a rhubarb punch which is very similar to this, but I can't wait to taste it with rosemary.

In my experience, one pound yields about 3 cups chopped. ~Elise

What a lovely drink! The color is gorgeous!

I tried your strawberry rhubarb pie for a picnic this last weekend, and it was a hit. I heard many say "oh, I don't like rhubarb", but I told them the strawberries totally take over and kill any bitterness. Those who dared to try it were converts.

http://farm3.static.flickr.com/2135/2539608575_e519552684_m.jpg

What a gorgeous pie! Love the lattice crust. ~Elise

You've been on quite the rhubarb kick lately - I love it! Last night I made a strawberry-rhubarb soda float, modified from a recipe originally using cherries.

You just take 2 stalks of rhubarb and a pint of strawberries, chop them all up and cook them until soft with a tablespoon of water and a half cup of sugar. Strain through a fine mesh strainer, combine with soda water to taste, and you have homemade strawberry-rhubarb soda.

Add a couple scoops of vanilla frozen yogurt and top it off with a little soft-whipped cream if you like, and it's wonderful. Use 3/4 pound of cherries along with the juice of a lime instead of the strawberries and rhubarb for the original recipe.

Ooh, sounds yummy! Thanks for sharing, Amanda. ~Elise

Elise- it took visits to four grocery stores to find rhubarb this evening. Since I hate to drive, my fiancee drove me to three of the four (I walked to the first one). Well, thank goodness this recipe was so delicious! He said he would have driven to four more stores if he knew the reward for finding rhubarb would be so tasty!!! He also said, "you have to save this one." So, I forwarded it to both of our families and made a copy for myself. We call it "Tickled Pink" since we were tickled pink to find such a great recipe. Apparently that drink already exists, but since I don't know what X-Rate Fusion Liquor is it doesn't really "exist." :)
http://cocktails.about.com/od/cocktailrecipes/r/tickled_pink.htm

Wow, I'm impressed! 4 stores? Don't let anyone say you give up easily. So glad you and your fiancé liked it, and I love the name, "tickled pink". ~Elise

This was amazing, it was so refreshing. Thank you for the recipe. I have tons of Rosemary and I will go get some rhubarb and make this.
Thanks for hosting a great potluck..

Hi Eileen, you are very welcome! It was great to meet you. ~Elise

So I made this for my birthday yesterday, subbing lime juice for lemon and cutting back the juice to about 1/3 cup. It is SO delicious. I'm going to have to make it again very soon! I never would have thought to combine rhubarb and rosemary but now I'm going to look for more herb/sweet recipes. Anyone for sage cherry creme brulee?

Can't wait to try this! We just harvested about 6 pounds of rhubarb from the garden and after 3 strawberry rhubarb pies we have plenty to go around.

My rhubarb is just now coming into maturity. It's been a cooler-than-usual spring. I made my first straw-rhubarb cobbler (OH YUM) and I will be sure to try this spritzer. Sounds delish to me.

jody

Why don't you call it a Pink Swizzle? :) As soon as I find some rhubarb here, I will try both the spritzer (Swizzle?) and the Jelly - they both sound great!

I made this last night, but was wondering if it could be frozen. I wanted to save some for adding to champagne for Christmas. It seemed to me there shouldn't be a problem with freezing but thought I'd check.

Hi Eileen, I'm sure it can be frozen, but how good it will be after another 6 months, who's to know? Sometimes I find that freezing juice we've made (from Concord grapes or from pomegranates) really doesn't work well. The freezing mutes the flavor so much, it isn't worth it, better to drink it fresh or make jelly. So I would try freezing a small batch and then defrosting it days later and tasting it, just to see how the freezing has affected it. ~Elise

Hi,

This stuff is great all I had in my garden is green rhubarb so I guess I could call it a green slipper. :O) I know it sure was tasty.
Thanks for the recipe.

Frank W.

I made this with 1/2 cup less sugar and worried that the amount of rosemary would be too much so cut that to 1 tablespoon. The sugar adjustment was fine for us but the rosemary flavor was weaker than I expected so next time I will go for the full 3 Tablespoons. Mixed it with ginger ale as that was what we had in the fridge (which is probably why the reduced sugar worked) and it was terrific. DH said he used to drink rhubarb saft in the summer when he lived in Sweden and was quite pleased when I made this version. I will have to try it with lime as well as he prefers them to lemons.

Fantastically refreshing drink; I love it. Thank you so much - this is a real treat. Definitely a keeper recipe.

I made your Rosemary Lemon Rhubarb Spritzer this weekend, and we all thoroughly enjoyed it. People thought it a bit odd, but they humored me and ended up enjoying it.

Thanks!

I keep a bag of frozen blueberries in my freezer. They make the best ice cubes in these.

After making this it only left me wishing I had more than just two rhubarb plants in my garden. I guess I will have to buy more at the farmer's market! My friends loved it also. The taste reminds me a lot of ginger ale.