Rhubarb and Fennel Sparkling Cocktail

Ingredients

1 bunch rhubarb, ends trimmed
1/3 cup (75 g) 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)

Method

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 minutes or until sugar dissolves. Cook, without stirring, for a further 10 minutes or until the rhubarb is tender and the syrup thickens.

Place the rhubarb mixture in a fine sieve over a heatproof bowl. Set aside for 10 minutes for the syrup to drain. Discard solids. Place the syrup in the fridge to chill.

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.

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.

Credits: Coles

Photo Credits: Coles