We love rhubarb, especially during the forced rhubarb season, which runs from January to early March, peaking in February. Grown in dark, heated sheds in the famous Yorkshire Rhubarb Triangle (between Leeds, Wakefield, and Bradford), this unique method prevents photosynthesis, encouraging rapid growth and producing tender, sweeter stalks with a stunning vibrant pink hue.
Unlike field-grown rhubarb, which emerges later in spring, forced rhubarb is harvested by candlelight, preserving its delicate texture and refined, tangy-sweet flavour—ideal for desserts, liqueurs, and cocktails.
This month, we’re celebrating its magic with a Rhubarb Sour—a cocktail that perfectly showcases its bright, tart character. The cocktail will have a lovely pink hue, with glossy frothy head which cuts some of the tartness out.
Ease of Making: Easy
Glass Type: Coupe or Nick & Nora
Taste: Refreshing, citrusy, slightly tart
- For the Rhubarb Syrup
- 1 Pack of fresh rhubarb stalks chopped up
- 150g of sugar
- 100ml of water
- 2 Lemon peels
For the Cocktail: We used Great Bustard Gin for our version.
- 40ml gin or vodka
- 30ml rhubarb syrup
- Squeeze half a lemon
- 1 strip rhubarb ribbon or 1 lemon peel
- 1 egg white or 15ml aquafaba (chickpea brine)
METHOD:
Rhubarb Syrup:
- In saucepan over medium-high heat, add rhubarb, sugar, water and lemon peel to boil, stirring occasionally.
- Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens.
- Strain the mixture into a bowl, stirring the mixture gently to extract liquid.
- Keep the solids and use for compote.
- Cover and refrigerate the liquid in airtight container for up to 5 days.
Cocktail
- Add your spirit, rhubarb syrup, lemon juice, egg white to a cocktail shaker.
- Dry shake for 15 seconds.
- Add hand full of ice to the shaker and shake again.
- Strain into a coupe a glass.
- Garnish with either lemon peel or rhubarb strip.
Variations:
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Leave the egg white out.
