How to Make a Strawberry Rhubarb Cobbler

By CVoisey

If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stones throw from the equator. You can thank Frederic Tudor, the "Boston Ice King", for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed "cobble stone" like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin'!

Recipe

Ingredients

2 large strawberries

1 oz rhubarb infused simple syrup

1/2 fresh lemon juice

3 oz Lillet Blanc

Instructions

muddle first three ingredients

add the Lillet

shake with ice

strain over crushed ice

garnish with seasonal fruits and berries

Comments
Trevor 3 Aug 2011
10:22 am

Beautiful.  I’ve got some sherry sitting in the fridge, doing nothing.  Could I use that in place of the Lillet and maybe skip the simple syrup?

George R. Welch 11 Aug 2011
10:45 am

Charlotte,

Could you please tell us more about the rhubarb simple syrup?  Do you mix the rhubarb juice with already-made simple syrup, and if so what ratio?  Or do you use the rhubarb juice instead of water when making the syrup?  Or what?  It sounds tricky, but it also sounds like an important part of the flavor profile in this drink.

Thanks,

—George

CVoisey 11 Aug 2011
4:17 pm

Trevor,  Sherry Cobblers are classic and delicious and you should bust out that bottle and play around.  For this particular recipe I recommend Lillet for its citrus spark and wine-led roundness. 
Thanks for watching!
Charlotte

CVoisey 11 Aug 2011
4:22 pm

Hello George

There are two ways to prepare the rhubarb simple syrup.  The first, as I did for this video is to juice the rhubarb and then add to already made simple syrup.  The ratio would be 1 part rhubarb juice to 2 parts simple syrup (1:1)  For a more intense rhubarb syrup you can also absolutely use the rhubarb juice in place of water and mix with equal parts sugar, the result will be thicker and more intense but could in turn be more suitable for an altogether different cocktail recipe.
Hope that helps, keep me posted on your rhubarb adventures!

Charlotte

mike emry 30 Aug 2011
4:24 pm

is that that rhubarb from Sumner Washington because not only do we have the best rhubarb but we are known as the rhubarb capital of the world.

CVoisey 31 Aug 2011
12:24 am

Ineed Mike!  It was the wonderful Washington state rhubarb that insipired me to make this cocktail for the episode.  I also grew up around good rhubarb ;)

Charlotte

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