Easy Rhubarb Gin Food

RHUBARB-FENNEL GIN COCKTAIL

Steps:

• Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
• Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14-16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
• Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
• Do Ahead
• Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.

EASY RHUBARB GIN

Steps:

• Wash rhubarb and chop into ½" sections. Add to a large sterilized jar.
• Chop strawberries in half and add to the jar.
• Cover the fruit with gin then seal the jar. Place in a dark location for two weeks. Shake the jar every few days.
• After two weeks, use a large soup bag to strain the fruit out of the alcohol.
• Squeeze the bag to extract all of the alcohol from the fruit.
• Save the strained fruit for blending into mixed drinks.
• Funnel the strained alcohol into another jar or bottle.