Method:

To make the rhubarb syrup, roughly chop the rhubarb into small pieces. Place in a tupperware container and pour over the sugar. Close the container and give it a shake, to ensure the rhubarb pieces are coated in the sugar. Leave to macerate in the fridge for 12-24 hours. 

After a few hours, you will notice the juice starting to release from the fruit - the longer you leave it, the more intense the flavour (we leave ours for the full 24 hours). Once ready, strain the syrup through a fine sieve to remove the rhubarb pieces, and there you have it! Store in the fridge (it keeps well for 1-2 weeks).

Using a coupe or Prosecco glass, add the gin, lemon juice and rhubarb syrup. Give it a quick stir. Top up with Prosecco and stir gently this time to combine. If you want to add a garnish, you can add a slice of dehydrated orange. Sit back and enjoy!

Top Tip:​

The rhubarb syrup can be used in a variety of cocktails, mocktails, and homemade lemonades. Another of our favourites is a Rhubarb Bellini – 50ml of rhubarb syrup, simply topped up with Prosecco.

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If you would like to print this recipe out, you can link on the pdf link here.