Wednesday, August 17, 2011

Swedish Adventure: Rhubarb Fizz

Earlier in the day, Chef KC Wallberg, showed us the garden where he picked the rhubarb inside of Skansen and we made Rhubarb Soup.  The best part about making the soup is the drink that you can make with the syrup.  After you bake the rhubarb in the syrup, set some aside for later.  Take the syrup and add sparkling water and garnish with a lemon and raw rhubarb stalk.  It is so refreshing for a summer day.  If you want an extra kick, add a little vodka.  You'll love the Rhubarb Fizz.  
Next up, I'll tell you all about our lunch at the Gubbhylan Restaurant...

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