Rhubarb Gin And Tonic Recipe 425 Food

RHUBARB GIN

Steps:

• Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
• After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

RHUBARB GIN AND TONIC RECIPE - (4.2/5)

Steps:

• Pour bitters into a Collins style glass, swirl to coat and discard the excess. Fill the glass ½ way with ice cubes. Combine gin, tonic, rhubarb juice and simple syrup. Stir. Garnish with rhubarb and or lemon verbena *Recipe for rhubarb juice can be found here: http://www.sippitysup.com/recipe/rhubarb-juice/ **Recipe for rhubarb simple syrup can be found here: http://www.sippitysup.com/recipe/rhubarb-simple-syrup/

EASY RHUBARB TONIC

Steps:

• Heat a pot of water to boiling. Place a metal or glass bowl on top, with the bottom of the bowl just above the boiling water. Add rhubarb and cook for 25 minutes without stirring.
• Meanwhile, dissolve sugar and baking soda in hot water in bowl, stirring now and then.
• Pour sugar mixture over the steamed rhubarb in the bowl and cook over boiling water another 2 to 3 minutes.
• Pour rhubarb mixture through a mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Store in the refrigerator.