We have a rhubarb crown that produces prolifically in our garden.
I 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.
No 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
- 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:
- 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.