Rhubarb; the prairie pineapple. The fruit beloved by grandmothers and, well, other grandmothers. Next time you’ve got people coming over, serve them one of these unique cocktails and watch their eyes light up.
This is NOT for those of you that like your drinks to taste like they could be served at 7-11, this one’s got some bite. The sour tang of the rhubarb pairs very nicely with the martini concept. Grilling the rhubarb brings out the trace amounts of sugar that the rhubarb starts out with, and adds a bit of sexy smoke to the drink. Serve cold, serve often.
Pick some nice fresh rhubarb. Wash it and trim the leaves off. Without the leaves we had about two pounds worth of stalk.
Do not drop the rhubarb on the floor.
Start your barbecue.
Grill the stalks until they’re flaccid, mushy and sloppy (insert father’s day joke here).
Add ½ cup of water and a few cloves and bring mixture to a boil. After it’s boiling, cover tightly with a lid and let it simmer for about twenty minutes so the rhubarb stalks completely disintegrate. 
Strain the mush into a container and add ¼ cup of sugar. Stir until sugar is dissolved and put mixture into a cup or jar.
Add liquor. Use lots. We used Vodka because some boozer drank all our gin.
Add roughly the same quantity of rhubarb juice. Stir (or shake or whatever) on ice until the mixture is slushee-cold.
Bottoms up.
