This year, I am obsessed with rhubarb. How can you not be, living in Yorkshire? It’s locally grown and totally delicious – sweet, tart, everything that is good in the world. Plus, it’s a beautiful pink colour, which is a definite plus. You don’t get much of that in food. I received a beautiful bottle of Chase Rhubarb Vodka for Christmas, long before the rhubarb season started, and I’m pretty sure it’s my favourite alcohol ever. It’s gorgeous to drink neat over ice, but I was struggling with what else to do with it. I didn’t want to overpower the distinctive rhubarb flavour with other fruits or hide that pretty pink colour. This cocktail is the solution.
The delicate elderflower is the best complement to that sweet rhubarb, and the addition of the rhubarb syrup just amplifies the flavour to be totally irresistible. The perfect, pretty drink for your summer get-togethers. Perhaps for a baby-shower or sophisticated hen-do? You can use plain vodka if you don’t want to splash out on the rhubarb version (although it’s worth it, I assure you), or leave the alcohol out altogether for a refreshing mocktail. Just don’t forget the chevron straws – it’s not the same without them.
- 350g rhubarb, chopped
- 330g caster sugar
- 50ml rhubarb vodka (or ordinary vodka, if rhubarb flavoured is unavailable)
- 50ml rhubarb syrup
- sparkling elderflower
- Place the rhubarb in a large saucepan and cover with water. Bring to the boil and then reduce the heat. Cover and leave to simmer for 1 hour.
- Strain the rhubarb mixture into a bowl or jug, and discard the rhubarb. Pour the liquid back into the saucepan and stir in the sugar.
- Bring to a boil whilst whisking, until the sugar has all dissolved. Remove from the heat and allow to cool completely. Transfer to a bottle or jug.
- Pour in a measure of rhubarb syrup and rhubarb vodka. Top up with sparkling elderflower to taste. Serve with a straw!