I thought about just designating April “Rhubarb Month,” because in all honesty, it’s about the only thing that has consistently graced the shelves of the fridge in the last few weeks.
So after covering breakfast with these cinnamon rhubarb muffins, I then switched gears and went straight to cocktail hour.
Rhubarb bourbon sour cocktails it is.
I can’t get enough of using seasonal fruit and turning it into a quick simple syrup. For this rhubarb bourbon sour, I made the simple syrup with honey, which goes wonderfully with rhubarb’s tart earthiness….