Growing up in Indiana, rhubarb was always in season around my birthday on my grandparents’ farm. Whenever my grandma would ask what I wanted for a birthday meal, I’d ask for this stewed rhubarb recipe she made. (Which turns out to be basically rhubarb simple syrup, so of course it was delicious.) I completely forgot about that recipe until this weekend and have been searching around the city for a grocery with rhubarb in stock. Rhubarb feels like one of those delightfully-obscure yet universally-pleasing flavors like elderflower. 🌸🌸🌸
🌱 Rhubarb Collins 🌱
- 2 oz gin
- .75 oz rhubarb simple syrup (See below!)
- 1 oz lemon juice
- Soda water to top
Add all ingredients to a shaker with ice. Shake, strain, and serve!
🍶 Rhubarb Simple Syrup 🍶
- 1 cup sugar
- 1 cup water
- 2-3 stalks diced rhubarb
Heat up the simple syrup mixture until the rhubarb starts to pull apart and the simple syrup gels a bit. Take it out and sieve away the solids. Store in the fridge!