Save to your scrapbook

    Rhubarb gimlet

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue


    Average user rating

    4 stars