A few years ago, I lived in a house that had two things overtaking the whole garden: Rosemary and Rhubarb. While I added some things to the garden myself, the abundance of rhubarb that came from this untamed plant was incredible. I had never really done much with it before, and so I set off to experiment with it.
One of my favorite things that I created in those two summers of infinite rhubarb at my disposal, was rhubarb simple syrup. You can drizzle it on pancakes, put it on ice cream, use it to make sorbet – so many options. Though ultimately, I think one of the more solid uses for it is in a drink, such as this Rhubarb Collins Cocktail. It can be made with or without alcohol, and either way, it will brighten up your day.
The pink color of this drink brings me happiness on its own. It’s vibrant and is a type of beautiful sunshine after what felt like the longest winter ever. This cocktail is sweet, tart, and actually quite light making it perfect for those gloomy but warm-ish, or crisp but sunny days that we have ahead of us. Cheers!
Rhubarb Collins Cocktail
Ingredients
Rhubarb Simple Syrup
- 2 Cups Rhubarb, chopped
- 1/2 Cup Water
- 1/2 Cup Sugar
Rhubarb Collins Cocktail
- 1/4 Cup Gin
- 1 Tbsp. Lemon juice
- 1/4 Cup Soda water
- 2 Tbsp. Rhubarb simple syrup
- Ice
Instructions
Rhubarb Simple Syrup
- In a small sauce pan, combine chopped rhubarb, water and sugar. Bring to a boil while stirring, and then let it simmer for 15 minutes, stirring occasionally.
- Once the mixture has thickened, strain through a fine mesh sieve or cheese cloth. The liquid is the simple syrup. The remaining pulp can be discarded or saved to use as a jam spread.
Rhubarb Collins Cocktail
- Fill a glass with ice, and add the gin, lemon juice, soda water and cooled rhubarb simple syrup. Stir to combine and serve immediately.
Notes
