Rhubarb & Cherry Cocktail

Sometimes, there is nothing sweeter than the first few drops of a spring rain. I was lucky enough to be outside while peeling the rhubarb, as the cool drops started falling and for a microsecond, I closed my eyes and really enjoyed it before the heavy drops started falling and fall all day, they did. This tart, yet slightly sweet drink is refreshing on a hot and humid, rainy day where the windows are opened up a bit and you feel that rainy breeze coming in, while enjoying a good read. Enjoy!

• 4 cups chopped rhubarb, (about 1&1/2 pounds)
• 2 cups frozen pitted cherries
• 64 oz. water
• sea salt
• xylitol
• rose water

Begin by peeling the rhubarb. I start off by giving the rhubarb a good wash and then cutting the stalks into manageable size pieces and then I peel the thinnest outer layer. I find using a vegetable peeler takes too much of the rhubarb and a small paring knife works best, just be careful. If you are unsure, bite into the rhubarb and it should have none of those fibers and be easy to eat, just pucker-your-lips-sour!

Next, combine the rhubarb, cherries. water and a pinch of sea salt and bring to a boil. Once it's at a rolling boil, lower the heat to low and simmer for about 20 minutes. Next, with an immersion blender, blend your mixture until smooth and add in your sweetener of choice, if needed. I'm obsessed with xylitol now, so I added in 2 tablespoons. Stir until dissolved. Allow to cool and then add in your rose water. Add in the rose water, little by little, start with a teaspoon and then add more to taste. With rose water, my experience is a little goes a long way. This is super easy to make a party cocktail, just add in tequila, a fruity flavored vodka or sweet wine and serve with lots of ice and lemon and lime wedges. Makes 8 cups.