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It took so long to dry all the mint, 2 gal. of dry mint, that I put off doing something with the rhubarb that I had brought home from Mom's. Everyday I looked at it in the fridge and promised it, "soon, I will deal with you soon."
Today I came across a post here. Where she made Rhubarb fizz. I already have some wine working and did not want to start another fermentation.
I decided to make a cordial syrup instead. I can use it with water, carbonated water, or mixed drinks. I decided to make a tart with the leftover pulp. Normally I candy the pieces, but the skinny stalks seemed to reduce to pulp. Mmm, pie.




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