It is officially Rhubarb season. My husband recently surprised me with a bag full of rhubarb stalks and told me to have fun. Originally, I had visions of pork roast served with a rhubarb compote. The thought of it still makes my mouth water. But alas I'm no cook. I can, however, make a pretty nice cocktail.
After some careful though I decided to infuse bourbon whiskey with rhubarb and caramel using a bacon fat wash. I started by placing sliced rhubarb (approx. 4-6 stalks) in a butter greased pie dish. I then sprinkled 1/2 cup brown sugar over the rhubarb. Covered with foil and baked for 15 minutes at 375F.Read More