The humble rhubarb has a lot more uses than just making tasty dessert pies. For this recipe, pair your rhubarb with a really fruity rosé wine with notes of strawberry and raspberry to really make the the fresh fruit flavour sing.
INGREDIENTS
For the rhubarb syrup
- 2 cups rhubarb, chopped into 1cm pieces
- 1 cup honey
- 1 cup water
- zest of 1 lime
For the cocktail
- 750ml rosé (still or sparkling)
- 1 whole rhubarb
- 100ml rhubarb syrup
- Soda water
METHOD
- To make the rhubarb syrup, combine honey, water and lime zest in a saucepan and bring to the boil.
- Reduce to a simmer and add rhubarb.
- Bring back to a boil and stir for 5-10 minutes.
- Remove from heat and allow to cool before straining into a bottle or jug.
- For the cocktail, mix wine and rhubarb syrup in a glass and stir well.
- Using a potato peeler, peel strips of rhubarb and arrange in the glass.
- Fill glass with ice, then add rosé until glass is ⅔ full.
- Top with soda water and serve.
