A lot has transpired since I last posted a recipe on this site. There was an apartment search, eventual move, job hunt and ending of an old job. It has made the start of this year a bit more complicated than expected. And just a few days ago, I read about the passing of Robert J. Cooper. He was the man we all have to thank for creating St. Germain. Out of pure luck, the recipe I’ve been working on included St. Germain. What started out as a way to celebrate new beginnings and Spring and the joy of rhubarb has also turned into raising a glass in honor of a brilliant man.
For a period at work, we had been making strawberry rhubarb hand pies. They were easy and delicious. One step we took was to make the filling the day before and let it macerate overnight. This sort of pre-cooked the fruit. We would strain it the next morning, fill the pies and bake them. We were left with a delicious strawberry rhubarb syrup. We used a drop or two when me made the icing. Or we’d use it in some jam. But somedays, when it got late in the day and I needed a perk, I’d grab some ginger ale and add a splash in. It was sweet (nearing TOO sweet) and refreshing. A great combination. But of course, me being me, I wanted a way to enjoy this in a more adult way. Less Shirley Temple-y. And that’s how this drink came to be.
With this recipe, you’ll be left with a pile of rhubarb and strawberries. But I have a delicious solution. Buy a box of cornbread mix (I used Krusteaz). Follow the directions on the box, but where it calls for milk, add in some ginger beer instead. Add in a splash of vanilla extract and then after it’s all mixed, fold in all those beautiful ruby strawberries and rhubarb pieces. Pour it into a pan and bake. Because of all the fruit in it, it stays moist for days. The kind of moist the sticks to your fingers. It’s messy. It’s delicious. It’s great for breakfast. It’s great for a snack. It’s great for dessert (seriously, warm it up and top with vanilla ice cream).