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
- 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.
- 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!).
- 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.
From My Kitchen 