I’ve been on a real kick with rhubarb, and my favorite “discovery” is finding bags of the seasonally specific gem, pre-chopped in the freezer section!

Throughout the spring, it’s found its way into cakes, compotes, frostings … and now cocktails!

With the horses ready to take to the track at the Kentucky Derby, I thought about making a rhubarb mint-julep and Fashionable Hostess came through with a great rhubarb simple syrup recipe!

Rhubarb Syrup:

• 2 cups of chopped rhubarb (I used frozen)
• 3/4 cup granulated sugar

Place both ingredients in a sauce pan and cover over medium heat and cook until sugar is dissolved and rhubarb has broken down. You can strain out the remaining solids or use as-is. I strained. Store in a air-tight container and refrigerate if not using immediately. 

From there, I followed Cindy’s mint-julep recipe, and while I was at it, I figured I’d make a margarita as well. I just paired the simple syrup with the traditional, tequila triple sec and lime… and — voila, happy hour magic!