Another early spring vegetable currently sprouting around the Valley is rhubarb. Once used almost exclusively in pies — and most often combined with fresh strawberries — this tangy green-and-red plant is now being braised with pork or lamb, puréed into a soup or tomato-less ketchup, folded into muffins and scones — or paired with rum, vodka, or even tequila in a cocktail.
If you’re interested in the latter, check out The Hudson Standard’s Strawberry Rhubarb Shrub, one of two varieties of this syrupy concoction in the company’s line of bitters and mixers. Made with locally grown apples, strawberries, and rhubarb, this drink can be mixed with either water or alcohol for a sweet-but-tart refresher.
Visit www.thehudsonstandard.com/recipes for more recipe ideas.