Rhubarb 75

Ingredients:

1 ounce gin

1 ounce lemon juice

1 ounce rhubarb syrup (recipe below)

Champagne to fill the glass

Strip of lemon zest to garnish

Method:

1. Place gin, lemon juice, rhubarb syrup into a cocktail shaker with ice. Shake until chilled and well incorporated.
2. Pour gin-lemon-syrup mixture into a flute glass and top the glass with well-chilled champagne. Give a quick stir with a chopstick or swizzle stick.
3. Garnish with a strip of lemon zest. Rhubarb Syrup

4 cups rhubarb stalks, trimmed of leaves and chopped into 1” pieces

1 cup sugar

1 cup water

1. Place rhubarb, sugar and water in a saucepan and bring to a simmer.
2. Simmer on low heat for 20 minutes until rhubarb is very soft.
3. Take the saucepan off the heat and strain rhubarb syrup through a mesh strainer (ideally, lined in 3 thicknesses of cheesecloth) over a bowl.
4. Pour syrup into container and store in fridge.
5. You can use the byproduct rhubarb compote as a base for a rhubarb strawberry galette.