Rhubarb bellinis!

Hi Folks-

So Summer begins! The porch is open and getting it’s annual facelift of flowers shortly. The season for eating out of doors is here and I for one am thrilled. It is also rhubarb season so I am once again sharing my recipe for rhubarb simple syrup which can be used in a variety of ways but my top two ways are to use it to kick up your lemonade or to add a hefty splash to your favorite sparkling wine to make a rhubarb bellini. Fresh delicious and seasonal, hard to beat.

Rhubarb simple syrup

4 cups chopped fresh rhubarb

1 cup sugar

1 cup water

Simmer for about 20 minutes until fruit is soft and the mixture has slightly thickened, drain through a fine mesh strainer or a course one, lined with cheesecloth. For the prettiest pink let the liquid drain slowly with out forcing the solids, for one with a tinge of spring green, feel free to mash the solids down a bit. They both taste lovely. Sealed in a bottle in the fridge it will last for about a month. I actually made a huge batch last year and froze some so that when I had a late summer party I also a signature drink :-)!

The fish tomorrow:

  • Dayboat Haddock
  • Bluefish
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • 2+ Tuna
  • Shetland Salmon
  • Yellow tail sole, dayboat
  • 10/20 Dry Scallops
  • 16/20 Shrimp
Day of the Week Lunch Special Soup Special Dinner Special
Monday Hot spice rubbed Salmon sandwich on a soft roll. Clam Chowder Italian meatloaf
Tuesday Meatball Sub Greek Lemon Chicken Soup Shrimp Scampi
Wednesday Grilled Ahi tuna steak sandwich Lobster Bisque Salmon Cakes with Caper mayo
Thursday Bahn Mi, Vietnamese chicken sandwich Chicken and Sausage Gumbo Shrimp Quesadilla
Friday Pulled pork sandwich, come early, it sells out! Fish Chowder Chef’s choice!

See you at the Store!

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