Vodka Rhubarb Cordial, Sweet and Savoury Roasted Rhubarb and Fresh Rhubarb GranitaThe Globe and Mail
The syrup for this cocktail is pink perfection. You can double or triple the recipe to have it on hand for virgin cordials or rhubarb-vanilla sundaes all spring long. Store in a tightly lidded jar in the fridge for up to three weeks.
Servings: Four cocktails
Ingedients
2 cups sliced fresh rhubarb
1/2 cup water
1/4 cup sugar
4 oz vodka
1/2 - 1 cup fizzy mineral water
4 sticks raw rhubarb, about 2 inches long
4 lime wedges
Method
In a small saucepan, stir together rhubarb, water and sugar. Bring to a simmer over medium-low heat and cook slowly, stirring occasionally, until rhubarb is very soft and starting to fall apart, 10 to 15 minutes.
Pour rhubarb mixture through a fine mesh strainer set over a bowl, pressing on solids to release all their liquid. Discard solids and cool syrup. You will have about 1 cup.
Fill four small old-fashioned glasses with ice. Add 1 oz vodka and 1/4 of the rhubarb syrup to each one. Top with a splash of bubbly water and garnish with a stick of raw rhubarb and a little side saucer of sugar, for dipping. Makes four cocktails.