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Rhubarb Cocktails

Rhubarb Cocktails

You may be sceptical but I urge you to try some – all – of these drinks. They are genuinely classy cocktails and the zesty tang of rhubarb makes them uniquely refreshing.

All the cocktails are based on a simple rhubarb syrup, poured off from a pan of stewed rhubarb. The rhubarb itself can be used to make a classic fool or crumble.

Wash and cut up 500g rhubarb and put it in a pan with the juice of 2 oranges and 2 tablespoons sugar. Gently stew the rhubarb at a quiet simmer for about 10 minutes, until it is quite tender. Use a sieve to strain off the syrup into a jar. Leave to cool, then put it in the fridge to chill.

If you want to make this in large quantities, the syrup will keep in a sealed jar in the fridge for up to a month.

 

Rhubarb Bellini

My personal favourite, this really gives the classic peach Bellini a run for its money. A great seasonal variation is the plum Bellini, which can be made in exactly the same way, with any good cooking plum, in August and September.

The right ratio of champagne or dry sparkling wine to rhubarb syrup is about 4:1. With this in mind, pour a good slosh of syrup into a flute and top up with chilled champagne or dry sparkling wine. The mix will foam enthusiastically, so let it settle and top up again.

You can use a baby rhubarb stalk dipped in lightly beaten egg white and then caster sugar as a decorative but edible swizzle stick.

 

Rhubarb Vodkatini

If you’re sold on the notion of rhubarb cocktails after the Bellini (and I think you will be), and you like your drinks a bit stiffer, try pouring 2 parts vodka, 1 part rhubarb syrup and a pinch of ground ginger into a cocktail shaker with ice. Shake and then strain into a martini glass. Serve with a short baton of raw rhubarb in the bottom of the glass (instead of the olive).

 

Rhubarb Mule

For a refreshing, long summer drink, mix the rhubarb syrup with an equal quantity of vodka, pour over ice in a tall glass, add a few bruised mint leaves and top up with ginger ale.

 

Rhubarb Margarita

This is 3 parts rhubarb syrup, 2 parts tequila and 1 part cointreau or triple sec. Shake with ice and pour into a margarita glass – salt-rimmed if you like.

 

Rhubarb ‘sherbet dip-dabs’

You can serve, as an accompanying ‘canapé’ to any of the above cocktails, and a further affirmation of the joys of rhubarb, a few batons of freshly cut raw rhubarb arranged around a bowl of caster sugar. You dip the end of a baton into the sugar and bite off the last centimetre or so. The sour-sweet sensation is a bit like that old sweet-shop favourite, the sherbet dip-dab.

(Recipes taken from The River Cottage Year)