Rhubarb Martini

When life gives you rhubarb, you’ve cooked it up and eaten the delicious sharp pink fruit, you are invariably left with a bunch of syrup. This is what you should do with that syrup – make a martini! Wondering what to do with the fruit? Well the list is endless, but my first suggestion would of course have to be a crumble, a recipe for which you can find if you search for (you’ve guessed it) crumble on this very blog. Makes 2.

Ingredients

Syrup:

400g rhubarb

75g caster sugar

50ml cointreau

50ml water

Then:

150ml syrup (from above)

100ml vodka

Plenty of ice

Method

  1. Make the syrup ahead of time (it needs to be fridge cold) by washing and trimming the ends off the rhubarb, cutting into 2 inch pieces, and cooking them down to a pulp in a saucepan with the sugar, cointreau and water for 5 minutes until the rhubarb is soft.
  2. Drain over a sieve, retaining both the syrup and the now very soft fruit (make a crumble! make a rhubarb fool! put it on your cornflakes!).
  3. When it’s time for a cocktail, put 150ml of the reserved syrup, 100ml vodka and a whole load of ice in a shaker, wrap it in a tea towel, shake it A LOT, and serve.

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