I started thinking and planning for Easter a couple weeks ago. I love scheming up new and fun ideas for holidays and always start way to early. I do try to hold off on the blog though because even though it’s fun for me to plan, it always irks me a bit when one holiday is just over and you immediately see the next holiday popping up all over the place. Give me a little bit of breathing room first, if you please. But, now that Easter’s only two weeks away I thought it would be fun to start posting some Easter/Spring themed treats in case there are any planners out there like me.
When I saw rhubarb at my local grocery store I cleared out the shelves immediately. Sorry to anyone who may have been looking for some! I’m so done with apples, oranges and pears. I love them. But, I’m ready to move on… until fall when I’ll be craving them again.
If you’re able to find rhubarb in your area, and if some greedy booger hasn’t stolen them all already (again, sorry!), then please make this drink ASAP. It would be such a fun drink to serve guests in celebration of spring or Easter. The refreshing flavour of lemonade with the added oomph and fruity-tart flavour from rhubarb, mellowed out with vanilla bean – it’s spring in a glass. And, it’s such a pretty pink hue, it would fit right in at a little girl’s b-day party or baby shower. Just double, triple or quadruple the recipe for a crowd.
Now, on to what I know some of you are waiting for… the winner of The Pioneer Woman Cooks: Food from my Frontier is Ashley who said, “Strawberries are my favourite!” Congratulations Ashley! I’ll be e-mailing you shortly for your mailing address! :)
Thanks so much for all your entries. I loved reading what all of your favourite spring produce is and the clever ways you serve them up!
- 4 cups chopped rhubarb
- ½ cup lemon juice
- 2 strips of lemon peel
- ½ cup water
- 1 cup sugar
- ½ vanilla bean, split and seeded
- 1 part rhubarb-vanilla lemon syrup
- 2 parts sparkling water, chilled
- Place all ingredients in a medium-size saucepan. Bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and let cool completely before straining through a fine mesh sieve. Store, covered, in the fridge until serving.
- Stir together syrup and water. Serve over ice.
- I ended up with 1⅓ cups syrup so I added 2⅔ cup sparkling water which is equal to 4 (1 cup) servings.
Inspired by: Donna Hay Magazine, Oct/Nov 2011