Rhubarb might be close to the end of its season, but make sure you try this first.
I love rhubarb and everything you can do with it. I usually make a cordial which I just drink on ice, freeze as popsickles or cook down to a thicker syrup perfect for drinks. The leftover cooked pulp is easily made into a crumble pie or just eaten with vanilla sauce or ice cream. This time I wanted to make a rhubarb version of my favorite drink, the negroni, using rhubarb liqour and homemade rhubarb syrup instead of the sweet vermuth. I just visited Ylva Bender which is producing a cool liqour from homegrown rhubarb in a small town outside of Stockholm, Sweden. Rhuby is great to drink by it self, just with an ice cube, but it also works great in cocktails. Ylva founded the Pink Your Drink Foundation which works to raise funds and increase the awareness of breast cancer through the Pink Ribbon and support female entrepreneurs. Ylva is such an inspiring person, but more on that later. Now, let’s drink!
Rhubyroni – a twist on negroni
4 cl gin
4 cl Rhuby rhubarb liquor
2 cl Campari
2 cl rhubarb and strawberry syrup
1 squeeze of lime
Make the rhubarb and strawberry syrup by boiling 400 g rhubarb, 200 g strawberries, 100 g sugar and 3-4 dl water for about 30 minutes. Strain and taste. Add more sugar if necessary and boil further until thick syrup.
Make a rhubarb crumble pie by filling an oven proofed dish with the cooked rhubarb and strawberry pulp from the syrup. Crumble togheter 50 g butter, 50 g sugar and 80 g flour and drizzle over. Bake in the oven at 210 degrees for about 15-20 minutes. Serve with vanilla sauce or ice cream.