Rhubard fizzy collins

Let’s Drink

Makes 1 drink


  • 1 (120g) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks

  • 1/2 cup sugar

  • 50ml Graveney gin

  • 25ml of lemon juice

  • 50ml to 100ml Champagne, carva or prosecco or soda water, chilled

Let’s make it

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to a simmer until slightly thickened and bright pink in colour, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve, set over a bowl. Press down gently and discard the solids. The rhubarb simple syrup can be made in advance and stored in an airtight container in the fridge for up to 1 week. It can also be used for pudding toppings or over ice cream.

In a cocktail shaker, combine 25ml of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.


Rhubarb Fizzy Collins.jpg