Rhubarb, rhubarb!


We have a rhubarb crown that produces prolifically in our garden.

rhubarbI have used the rhubarb as it is blooming but I have also frozen copious quantities of it for use when it is not blooming.  Lots of good intentions to use the rhubarb but they never come to fruition.  I was looking at one of my cocktail books and found a cocktail that uses rhubarb syrup so I thought I would give that a go.

rhubarb syrupNo glamorous photos but it is certainly a lovely colour.  This syrup recipe makes enough for a few drinks.

A Rhubarb Collins


    • 1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks. I used frozen chunks and a cup rather than 3/4
    • 1/2 cup sugar
    • 2 ounces gin
    • 1 ounce lemon juice
    • 2 to 4 ounces Champagne or soda water, chilled


    1. In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD:
    2. In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.
 The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
This is a great way to use up rhubarb as the syrup can be used in non-alcoholic drinks or on icecream.


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