I think rhubarb is considered to be a bit of a ‘marmite’ ingredient, you either love it or hate it. I’m firmly in the love it camp, and will readily devour crumbles, pies and salads with it in. Rhubarb is one of the crops that just keep producing, causing gardeners to have a ‘glut’ come early spring.
My parents allotment has a particularly flourishing patch of rhubarb. Come April these ruby pink stems are coming though and producing a seeming unstoppable amount.
Our favourite thing to make (apart from crumble) is cordial. Sweet, millennial pink and with that pungent rhubarb flavour. What better thing to make with it is a rhubarb gin fizz….
Let’s start with making the cordial. A super easy recipe, the one I use is from my pal, Claire Thomson’s book – The 5 o’clock apron.
- 500g trimmed rhubarb – the pinker the better
- 500ml cold water
- 200g caster sugar
- Coarsely chop the rhubarb into 2.5cm batons
- Place in a pan, with the sugar and water. Bring to the boil and skim off any froth that might surface.
- Simmer for 10 minutes, until the rhubarb is sot and broken down.
- Strain through a muslin or a very fine sieve into a bowl. Do not force the rhubarb through, as this can cause the cordial to go cloudy.
- Dilute as required with still or fizzy water. 1:3 cordial to water is best.
- Store in a sterilized bottle in the fridge for up to a week. Or freeze in plastic bottles.
Pink Rhubarb Gin Fizz
- 50ml rhubarb cordial
- 25ml gin
- Fever tree tonic or ginger ale (depending on your preference).
- fill a cocktail shaker with ice
- pour over the gin and rhubarb, and give it a good shake
- Add the tonic, shake for a final time
- pour in champagne coupes
A really simple cocktail that will be be perfect for any BBQ or garden party, once the weather behaves itself.