A.J. – I must admit, I had not eaten or cooked rhubarb until I was well into my adult years. After stumbling upon a simple recipe for rhubarb syrup, I thought it would be a good place to start. I could barely wait for the blush-tinted syrup to cool before I poured it over a glass of cracked ice and stirred in sparkling mineral water. But the puckery tartness of the rhubarb was unpleasing to me. I then went on to do a little research and soon discovered that the harshness of the rhubarb is tamed when in the company of other ingredients. The ubiquitous strawberry rhubarb marriage is one we are most familiar with. I have also paired rhubarb with apples and am most fond of rhubarb with raspberries. Over the years I’ve often thought about that rhubarb syrup. I planned to one day revisit and transform the recipe. Please join us on our next post as I turn that simple rhubarb syrup into pure ambrosia.