In A Nutshell

 This is adapted slightly from  Leite’s Culinaria ; I had made a strawberry-infused gin a couple of weeks ago and thought that this could only be a positive change to the recipe. The strawberry gin is gorgeous in a gin and tonic as well; it keeps forever so no need to worry about finishing it quickly (although I don’t think you’ll have it hanging around for too long). I also use less of the rhubarb syrup because I don’t like an overly sweet drink. You can start with less and always add more if you like it sweeter. I made this drink both with  strawberry-rhubarb syrup  and the rhubarb syrup recipe that follows. Either is delicious. Any unused syrup can be frozen. Strawberry-infused gin: 1.5 L gin (I actually used the Kirkland gin) 500 grams strawberries, sliced Combine in a container with a tight fitting lid and let steep for 1 week; strain out the gin. Rhubarb Syrup: 1 lb rhubarb, sliced 1 cup sugar 2 cups water Optional flavorings: vanilla bean, citrus...

This is inspired by a Bobby Flay cocktail recipe; it combines my undying love for anything strawberry-rhubarb with my love for cocktails. To my delight, I had found rhubarb bitters at Binny's and determined that I must devote myself to finding a use for it-- so here is one... I hope to find more. For the Rhubarb Syrup : 1 lb rhubarb, sliced 1 cup strawberries, halved 1 cup sugar 1 cup water Bring all the ingredients to a boil and simmer for 3 minutes. Cover and let steep for 1 hour. Strain the mixture through a sieve, pressing against solids and let it cool completely. For the Cocktail : 1 cup white tequila 1/4 cup fresh lime juice 2 T freshly squeezed orange juice 2 T Cointreau 3/4 to 1 cup rhubarb syrup  (start with less and see if you want it sweeter) egg whites (one per shaker full) rhubarb bitters Combine tequila, lime juice, orange juice, Cointreau and rhubarb syrup in a small pitcher. Fill a large cocktail shaker with ice and pour in the cocktail base (...

My daughter, Leksa, helped me with these- I made the filling (adapted from Epicurius) in advance and she made the crust (the recipe from Smitten Kitchen ) and formed them into cute little pies.  Since it's feast or famine with rhubarb and good strawberries, we are going to make another batch of these and freeze them unbaked so that we can enjoy them later in the summer. Pie Crust From Smitten Kitchen For the filling : 1/2 lb sliced rhubarb (that is, 1/2 lb after slicing) 8 oz. container strawberries, halved 1/4 cup brown sugar 1/4 cup sugar 1/8 cup cornstarch 1/4 t cinnamon Combine ingredients and put in a glass baking dish (8X8 or deep pie dish). Bake at 375 for about 45-50 minutes until it is bubbly, thick and looks like pie filling.  Let the filling cool completely. Roll out dough to about 1/8" and using a bowl or large cutter, cut 5" circles of pie crust. Put about 1 T of filling in the middle of the circle; fold the crust closed over the filling a...