I made these cocktails last night with my homemade rhubarb syrup which I served with gin (or vodka if you prefer) and sparkling water on ice… they were deliciously perfumed with the rhubarb which is the most gorgeous colour. If you prefer you can leave the alcohol out and have a delicious mocktail instead, pour it over ice cream or you can keep it in fridge as a cordial.
- 350g approx of chopped rhubarb
- 80g caster sugar
- 70ml water
- 30ml of vodka or gin
- 50ml of the rhubarb syrup
- a big splash of fizzy water
- and shavings of rhubarb as a garnish
For the Rhubarb Syrup
Boil the ingredients together in a small saucepan ’till the rhubarb is tender. Press the rhubarb through a sieve with a wooden spoon, leaving the pulp behind, put the juice back on the stove and boil for a further five minutes then leave to cool.