By
delicious. team
Grab your family and friends, knock up some lovely summery grub and serve these delicious champagne and rhubarb cocktails to wash it all down.
Ingredients
- 750g forced rhubarb (see tip), trimmed and cut into 5cm lengths
- 150g caster sugar
- Grated zest and juice of 1 orange
- 150-200ml gin
- Chilled sparkling wine
Method
- 1. To make the rhubarb syrup, put the rhubarb in a pan with the sugar, orange zest and juice and a small splash of water. Bring to the boil, then simmer gently, uncovered, for 10-15 minutes until the rhubarb is very soft.
- 2. Strain the syrup through a fine sieve into a jug, pressing the rhubarb to extract all the juice. Allow to cool.
- 3. Pour a little rhubarb syrup into each glass, divide the gin among them and top with chilled sparkling wine.
Nutritional info
PER GLASS (BASED ON 8) 197.5kcals, no fat, 1.2g protein, 22.8g carbs, 21.7g sugar, trace salt
Chef's tip
Forced rhubarb – also known as champagne rhubarb – has a pale colour and a sweet flavour. Available from late winter, it’s at its best around March/April time. You’ll have more rhubarb syrup than you need for 6-8 cocktails, but you can keep it in sterilised jars in the fridge for up to a month.