- March 2005
- 500g rhubarb, trimmed and roughly chopped
- 1kg golden caster sugar
- 2 cardamom pods (optional)
- Ice cubes
- Fizzy or still water
- Make the syrup. Combine the rhubarb, sugar, cardamom (if using) and 250ml water in a saucepan, and bring slowly to a simmer for at least 10 minutes. Allow to stand for 30 minutes or so.
- Strain the mixture through a sieve lined with cheesecloth and return the resulting syrupy liquid to the pan. Simmer it very gently for another 20 minutes or so until it has thickened noticeably. Allow the syrup to cool completely before diluting to taste with ice and fizzy or still water.
You could – to take the spin on champagne further – add it to a sparkling wine to make a wintry kir royale-type cocktail; or dilute it with apple or pear juice, which is fantastic.
This drink comes from Persia (now Iran), where rhubarb was being used long before we discovered it.
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