Fruity little numbers
- First make the syrup. Put the sugar in a lidded saucepan with 70ml water and set over a low heat, without letting it bubble, until the sugar has dissolved. Add the rhubarb, increase the heat to medium until bubbling, then cover. Reduce the heat to low and simmer for 5 mins until the rhubarb is soft but not falling apart.
- Strain the rhubarb through a sieve into a bowl, using a wooden spoon to push through any juice from the rhubarb. Set the leftover rhubarb pulp aside and return the strained liquid to the pan. Bubble rapidly over a high heat for 5 mins until syrupy, then set aside to cool.
- Put 60ml rhubarb syrup in a cocktail shaker or large jam jar with the gin, lime juice and egg white, and shake hard until very well combined. Fill 2 short tumblers with ice, then divide the drink between them. Pare off a strip of rhubarb by running along the length of the rhubarb with a peeler, then twist it around the inside of the glass to garnish.
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