One of my most precious childhood memories is of peering into my grandad's pigeon coup, high up in the roof of his garage whilst my grandma was in the garden picking rhubarb. She was famous for her rhubarb crumble and the earthy, sharp, sweet smell of it boiling away always filled her kitchen.
It was only recently that I rediscovered the charms of this very british vegetable after a night of fine drinking in London's stunning art deco 'Bobbys Bar'. Their house special is a divine tasting rhubarb gin and tonic!!
I have been busy perfecting it at home and have found the perfect recipe.
Its the taste of spring and tastes (almost) as good without the gin for a 'school night' treat.
The Perfect Rhubarb G&T:
Combine 2 lbs of rhubarb, cut into 1-inch pieces with 3 cups or sugar & 3 cups of water and heat until sugar dissolves and mixture begins to boil. Turn down the heat and let it stew for minutes or so.Strain the rhubarb (you can save it to make a crumble or eat with yoghurt & granola for breaky) reserving the syrup.
Pour 1 1/2 ounces each of gin and rhubarb syrup over ice, add tonic water and finish with a sprig of mint.
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