It's very springy here today - blue skies, sunshine, flowers blooming... kids back at school. I'm in the mood to celebrate, so I created a cocktail out of, well, stuff I had.
First, I made some rhubarb sauce (for something else entirely, but hey, it was there on the counter looking all pretty and pink.) In a sauce pan, combine 2 c diced rhubarb (fresh or frozen) with a splash of water and 1/3 c sugar. Cook until it falls apart, then puree.
In cocktail shaker with crushed ice:
1 T rhubarb sauce
1 ounce pineapple rum (homemade, just taking up space in my fridge)
juice of half a lime
Shake and serve. So very pretty and tasty and the color of the plastic Easter egg beside me.