Rhubarb gimlet

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes

Serves: 4


400g rhubarb, trimmed
250g caster sugar
1 tsp vanilla extract
200ml gin
50ml lime juice (about 2 limes)


1. Cut 4 thin slices from the rhubarb and set aside. Chop the remainder and put in a pan. Add the sugar, vanilla extract and 500ml water, bring to a boil and simmer for 20 minutes. Strain through a sieve into a jug and leave to cool. (Keep the sweet rhubarb purée to stir into yogurt or porridge for breakfast.)

2 Fill a cocktail shaker (or a large glass or jug) ⅓ full with ice cubes. Add 100ml rhubarb syrup, 100ml gin and 25ml lime juice. Shake or stir for 20-30 seconds until well chilled, then strain the cocktail into 2 martini glasses. Repeat with more ice, another 100ml syrup and the remaining gin and lime juice to make 2 more. Top each glass with one of the reserved rhubarb slices for decoration. LH