Rhubarb is a wonderful versatile vegetable that starts to make its appearance in early spring, with its red shoots emerging from the ground in March. Then quickly growing ready to be picked by May.
The plant is high in vitamin K1 and antioxidants and popular in crumbles, jams, tarts, and wines and now our Rhubarb 75.
It is vibrant, fresh, has zing with bubbles what is there not to love?
Ease of Making: Easy.
Glass Type: Flute or Vintage Coupe Glasses.
Taste: Vibrant and fresh.
How to Make Rhubarb Syrup:
- Chop up 3 x rhubarb stalks (will equate to 340 grams) place into saucepan.
- Place 240 ml of water in the pan.
- Add 240 grams of caster sugar.
- Add teaspoon of orange blossom water.
- Add ½ teaspoon of vanilla paste.
- Heat the pan and bring to boil over medium heat, stirring.
- As it boils reduce heat and let simmer for 5 – 10 minutes.
- Take off the heat and strain through a fine sieve.
- Cool the Rhubarb syrup. Once cooled it is ready to be used.
- Keep the rhubarb compote for yoghurt or to go with cheese.
Recipe for Rhubarb 75:
- 50 ml Explorer’s Gin.
- 20 ml Fresh Lemon Juice (do not use bottled).
- 30ml Rhubarb Syrup.
- Top up with your choice of chilled bubbles.
- Add gin, lemon juice, rhubarb syrup and ice to cocktail shaker & shake.
- Pour into your glass of choice and top up with chilled bubbles.
- Play around with the measure of syrup to find your perfect balance.