the rhubarb 75

styling by Abby Capalbo | photo by Erin McGinn 

Rhubarb Simple Syrup
2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water

Ice
2 ounces gin
1/2 ounce lemon juice
2 ounces prosecco, Champagne, or other sparkling wine
Lemon slice or twist for garnish, optional

  1. Make rhubarb simple syrup. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until thickened, 10-15 minutes. Cool to room temperature. Pour mixture through a fine-mesh strainer, scraping off any syrup from bottom of strainer. Transfer pulp from inside strainer to a bowl, cover, and refrigerate (see cook’s note). Store syrup, covered, in refrigerator for up to 2 weeks.
  2. To make a cocktail, fill a cocktail shaker with ice. Add gin, lemon juice, and 1/2 ounce rhubarb simple syrup. Strain into a flute or coupe glass. Top with prosecco, Champagne, or other sparkling wine. Garnish with lemon, if desired.

Serves 1.

cook’s note: The reserved pulp may be served on top of ice cream or yogurt.