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.
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Rhubarb cake is really pretty and really delicious and I have made it really healthy. It’s created so you can also do a vegan version with egg replacer from health stores or on-line. It has the great flavours of orange zest and honey in it so it tastes amazing and it’s made with healthier spelt flour. It’s also perfect if you follow an egg or dairy free diet. I love rhubarb and think it should have a renaissance if it’s not already.
Raw rhubarb can be used as a colourful and tasty salad ingredient and is fantastic very thinly shaved and ‘cooked’ in the dressing you are going to serve with the salad. The dressing goes a bit pink from the rhubarb which I think is delightful and the rhubarb looks divine. You can leave out the Pecorino if you are dairy free or vegan and the salad would still be delicious. I would happily serve this as a starter with some crusty bread.
