Rhubarb Basil Cocktail
The tart and tangy flavor of the rhubarb is such a treat in any cocktail or drink. This recipe tastes like springtime in a glass.
Make the rhubarb purée: Chop the rhubarb into small 1/2-inch pieces. In a medium saucepan, cook the rhubarb with the sugar and water. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft, about 10 minutes.
Transfer the mixture to a food processor or blender (or use an immersion blender) and purée until smooth. Set a fine mesh strainer over a bowl and pour the rhubarb through the strainer, pressing it to get as much of the rhubarb and pulp into the bowl as possible. Discard the solid bits. (Any leftover puree can be poured over ice cream or frozen for later use. Did someone say rhubarb smoothie bowl?)
To make the drinks: Put the basil in the bottom of a glass and press with the back of a spoon to bruise slightly. Add the rhubarb purée and stir. Add the vodka and ice cubes and top with club soda. Garnish with a basil leaf.
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