THE WALL STREET JOURNAL FEATURES RHUBARB

F. Martin Ramin/The Wall Street Journal, Styling by Anne Cardenas

Drink Your Rhubarb

We’re always trying to find additional delivery systems for rhubarb—pies, tarts, crumbles, cobblers, trifles, jams, syrups—whatever it takes to get as much as we can of that surpassingly tart, ruby-red rhizome during its all-too-brief season each spring. Wouldn’t it be great if we could bottle that flavor and enjoy it year-round? Art in the Age has managed to do just that with its Rhubarb Tea. The tangy 80-proof liqueur is flavored with rhubarb as well as beets, carrots, lemons, cardamom and a dash of pure cane sugar, for a slightly spicy and not-too-sweet tipple. Use it as the base for a fruity spring punch, or combine with soda water and bitters to make a tasty new take on the gimlet. $34 for a 750-milliliter bottle, astorwines.com —Jackie Cooperman

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