It's National Leave Work Early Day: Rhubarb Margaritas Anyone?

Don't ask me how I find all these special holidays...but, aren't you glad I do? I mean, who doesn't love the idea of leaving work early?

Well, I've got the perfect way to celebrate -- because in my world this is actually National Rhubarb Awareness Week.

Rhubarb margaritas.

I know, it sounds odd. But, trust me. Yum. (It also makes a great soda -- which my daughter loves --by mixing the rhubarb syrup with sparkling water.)

(Oh, and for all you I'd-like-to-try-a-rhubarb-margarita-but-just-don't-want-to-go-to-the-effort people, if you happen to live in Maine, you are in luck! I just learned (thanks, Mom!) that El Camino in Brunswick serves them!)

Rhubarb Margaritas

Ingredients
2 cups rhubarb, roughly chopped
2 cups water
1 cup sugar
ice
tequila
lime


How to Make Rhubarb Syrup for Drinks

1. Wash and chop rhubarb (about 1" chunks worked well for me).
2. Place rhubarb, sugar and water in saucepan. Bring to boil, then turn down to simer.
3. Cook for about 15 minutes.
4. Turn off the heat and allow to cool.
5. Strain syrup into a large jar (a carafe or pitcher is fine, too.)

How to Make a Rhubarb Margarita

• Mix equal parts tequila and rhubarb syrup. Pour over ice (might even try blending?). Squeeze a wedge of lime. Pour in a glass (I recommend a Mason Jar!). Drink. Ahhhh. 

Do-Over-Dinner: Roast Pork Tenderloin with Rhubarb Reduction

Yum.

Years ago, at a wonderful restaurant that sadly no longer exists, I tasted wild boar served with a rhubarb reduction. It was amazing. And, I've wanted it ever since.

Well, this year, I did it. I came up with a rhubarb reduction for pork -- and it won "do-over" status!

Roasted Pork Tenderloin with Rhubarb Reduction

What You Need:
1 pork tenderloin
herbs for pork (Herbes de Provence or Coriander, kosher salt and pepper)
1 tablespoon olive oil
1 sweet onion, chopped
1 shallot, minced
1 clove of garlic, minced
2 cups of rhubarb, diced
1/8 cup white wine vinegar
1/8 cup balsamic vinegar
1/4 cup brown sugar
1/2 teaspoon of kosher salt
fresh ground pepper

How to Make:

1. Preheat oven to 450°F.
2. Rub herbs (I prefer Herbes de Provence -- but I think coriander would be a good choice as well.) and fresh ground pepper on your pork tenderloin.
3. Place pork tenderloin in roasting pan and roast until an instant read thermometer registers 145 degrees. Let rest 5 minutes before slicing.
4. Meanwhile, in a large sauce pan (I use my enamel-coated cast-iron dutch oven.) over medium heat, saute onion, shallot and garlic with 1 tablespoon of olive oil. Add water, 1 tablespoon at a time, as needed to prevent sticking. Saute for 5-6 minutes until tender.
5. Add rhubarb, vinegar and sugar. Cook 5-7 minutes, stirring frequently, until rhubarb is broken down and soft. Season with salt and fresh ground pepper. (You can use as is - or, I pureed with a blender.)
6. Drizzle reduction over slices of pork tenderloin. Enjoy.

Optional: Consider garnishing with minced chives and parsley.

Bebopareebop It's Rhubarb Time

Where's my baby, where'd she go 
I asked her friends but they don't know
So I got me a piece of rhubarb pie 
And here comes my baby strollin by 
I know my baby loves rhubarb, 
rhubarb Bebopareebop Rhubarb Pie
I see that rhubarb look in her eye 
 Bebopareebop Rhubarb Pie.

It's rhubarb season here.

For some, rhubarb season means it is time to get that big weed out of their yard.

For me, it means it's time to start cooking.

For a week now, since my father-in-law mentioned that "it was time" to harvest the rhubarb, I've been singing Garrison Keillor's Rhubarb Pie jingle. I don't like pie. But, I love Garrison Keillor and I can't get the jingle out of my head. :)

So, in the spirit of the harvest, I'll be all about rhubarb this week. Stay tuned for some good stuff.