RHUBARB MARTINI - Take advantage of seasonal ingredients!

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I love making martinis with fresh, seasonal ingredients and this time of year Rhubarb is starting to show up at the farmer's markets & even in the grocery aisles. I was never exposed to rhubarb as a child and when I was in my early adulthood I decided to try a piece of strawberry-rhubarb pie. I hated it.

What I didn't understand at the time was it was the cooked strawberries that I disliked in the flavor profile and the texture and I tried rhubarb again in a completely different dish and loved the tartness and the flavor. When I saw the fresh rhubarb coming out this year I thought it might make a really nice martini. I was right.

The Rhubarb Martini is absolutely perfect as a cocktail - tart, slightly sweet and very fresh tasting. It's a truly fun and unique cocktail experience! It takes a little work - you have to cook the rhubarb and then turn it into juice BUT triple your batch and freeze the leftovers for the future and it's worth the work.

DO NOT EAT OR COOK THE LEAVES as they are toxic in large quantities. Rhubarb is a great source for Vitamin C, fiber and calcium.

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