Take your cocktail making to the next level and try this combo of gin, rhubarb and fennel. It's simple to make and bursting with flavour.
Makes66
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + Chilling, cooling & 10 mins standing time
+ Chilling, cooling & 10 mins standing time
Ingredients
1 bunch rhubarb, ends trimmed
1/3 cup (75g) caster sugar
2 tbs lemon juice
1/2 tsp fennel seeds
1/2 cup (125ml) chilled gin
750ml chilled sparkling wine
Fennel fronds, to serve (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Reserve 2 thin rhubarb stems. Chop the remaining rhubarb and place in a medium saucepan with the sugar, lemon juice, fennel seeds and 1/2 cup (125ml) water. Bring to a simmer over medium heat. Cook, gently stirring occasionally, for 2 mins or until sugar dissolves. Cook, without stirring, for a further 10 mins or until the rhubarb is tender and the syrup thickens.
Step 2
Place the rhubarb mixture in a fine sieve over a heatproof bowl. Set aside for 10 mins for the syrup to drain. Discard solids. Place the syrup in the fridge to chill.
Step 3
Use a vegetable peeler to peel the reserved rhubarb into thin ribbons. Place in a heatproof bowl. Pour over enough boiling water to cover. Drain immediately. Set aside to cool.
Step 4
Arrange the rhubarb ribbons in serving glasses. Pour the rhubarb syrup evenly among glasses. Top with gin and wine. Serve with fennel fronds, if preferred.
Easy mocktail: For a mocktail, omit the gin and swap the sparkling wine for lemonade.
Prep time10 mins10 minutes, + Chilling, cooling & 10 mins standing time
+ Chilling, cooling & 10 mins standing time
Ingredients
1 bunch rhubarb, ends trimmed
1/3 cup (75g) caster sugar
2 tbs lemon juice
1/2 tsp fennel seeds
1/2 cup (125ml) chilled gin
750ml chilled sparkling wine
Fennel fronds, to serve (optional)
Description
Take your cocktail making to the next level and try this combo of gin, rhubarb and fennel. It's simple to make and bursting with flavour.
Method
Step 1
Reserve 2 thin rhubarb stems. Chop the remaining rhubarb and place in a medium saucepan with the sugar, lemon juice, fennel seeds and 1/2 cup (125ml) water. Bring to a simmer over medium heat. Cook, gently stirring occasionally, for 2 mins or until sugar dissolves. Cook, without stirring, for a further 10 mins or until the rhubarb is tender and the syrup thickens.
Step 2
Place the rhubarb mixture in a fine sieve over a heatproof bowl. Set aside for 10 mins for the syrup to drain. Discard solids. Place the syrup in the fridge to chill.
Step 3
Use a vegetable peeler to peel the reserved rhubarb into thin ribbons. Place in a heatproof bowl. Pour over enough boiling water to cover. Drain immediately. Set aside to cool.
Step 4
Arrange the rhubarb ribbons in serving glasses. Pour the rhubarb syrup evenly among glasses. Top with gin and wine. Serve with fennel fronds, if preferred.
Easy mocktail: For a mocktail, omit the gin and swap the sparkling wine for lemonade.
