Good morning,
Looking ahead to March and the fruits (or veg which Rhubarb is commonly classed as), we have chosen Rhubarb to be a firm favourite for many.
First we will start with some rhubarb purée, a fantastic addition to many cocktails. To make this simply follow the instructions below:
Rhubarb purée
- 300g/10½oz rhubarb, chopped
- 100g/3½oz sugar
- 1 tsp ground ginger (optional)
Place the rhubarb, sugar and ground ginger (if using) into a pan and heat gently until the sugar has melted. Cook over a medium heat for five minutes, until the rhubarb has softened. Remove from the heat and allow to cool slightly.
Transfer the mixture to a food processor and blend until smooth. Return the purée to the pan and stir over a high heat for about a minute, to drive off the excess liquid. Transfer to a bowl and set aside to cool.
As simple as that. A good cocktail using the purée is:
Dales Quencher
- 50ml/2fl oz gin
- 50ml/2fl oz rhubarb purée (see method above)
- 25ml/1fl oz pink grapefruit juice
- 1 tbsp sugar
- old-fashioned lemonade, to top up
- rhubarb stalk, to garnish
Method
Place the gin, rhubarb purée, pink grapefruit juice and sugar into a cocktail shaker with some ice and shake hard.
To serve, strain into a highball glass and top up with lemonade. Garnish with a rhubarb stalk.
This is just one cocktail of many the purée can be used for, so have a search, it is also good for smoothies too.
Bye for now,
Andy
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