The Wall Street Journal Online – 7.23.11
Rhuby
THE SPIRIT
Sweet Stalk
Rhubarb has gone beyond its supporting role as strawberry’s trusty sidekick. It’s getting pickled, made into jam and, as of this month, distilled by the spirit sages behind Art in the Age. The elixir-lifestyle brand is based in Philadelphia, where the “pie plant” seeds were first imported from Europe by Benjamin Franklin (who passed them along to his botanist chum, John Bartram). An organic spirit, 80-proof Rhuby is inspired by a tisane brewed by the Pennsylvania Dutch.The updated blend includes beets, lemon, carrots, coriander, cardamom, petitgrain oil, vanilla, pink peppercorn and pure cane sugar. There’s a hint of the garden in each tangy sip. Rhuby’s cocktail possibilities are myriad (try it with grapefruit juice over ice), but there’s real fun to be had on the culinary front. The Rev. Michael Alan—a baker who illustrated the apothecary-like bottle label—suggests steeping plums in the “sauce,” then folding the fruit into whipped cream. Or combining Rhuby with apricot jam, lemon and fresh mint to glaze grilled chicken or pork. $30, hitimewine.net
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