by Sara Mead
Thanks to the commenters in this thread who turned me onto the concept of making rhubarb syrup to use in making cocktails. These cocktails, which combine the syrup with tequila, were the hit of my 4th of July party, and Emily and I also enjoyed some tasty gin-based rhubarb cocktails the other night. Making the syrup is also very easy (although straining it can get a bit tedious).
But here’s a question I have: After I make the syrup, I have a big old mound of rhubarb pulp left over, that I’ve strained out of the syrup. Even though it’s contributed a lot of flavor to the syrup, it’s still got plenty of delicious rhubarb flavor itself, although it’s way to sweet to eat on its own. It seems a shame to waste this, particularly given what a small window exists for rhubarb every year–but what can I do with it?
It seems like you should be able to use it in some kind of rhubarb breads or muffins, but all the receipes I’ve found for rhubarb bread or muffins start with raw rhubarb. It also has kind of the texture of applesauce and those weird mixes people sometimes substitute for part of the oil to make lowfat muffins. I tried making bread with the rhubarb pulp leftover from the syrup I made on Sunday, and it was a disaster. I’d love to make more syrup one more time before the season ends–anyone have suggestions for things to do with the pulp?