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