Best Rhubarb Collins Recipe Epicuriouscom Recipes

Rhubarb Collins image

Provided by Jasper Soffer

Yield Makes 1 drink

Number Of Ingredients 5

1 (4 ounce) 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
2 ounces gin
1 ounce lemon juice
2 to 4 ounces Champagne or soda water, chilled

Steps:

In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, 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. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
In a cocktail shaker, combine 1 ounce 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 Collins image

Provided by Juliana Hale

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup thinly sliced rhubarb
1 teaspoon brown sugar
3 ounces gin
1 (12 fluid ounce) can Carbonated water; club soda

Steps:

Muddle rhubarb and brown sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 7.4 mg, Sugar 2.4 g

Rhubarb Collins image

Yield Serves about 16

Number Of Ingredients 8

4 lb rhubarb stalks, trimmed and cut into 1/2-inch pieces
2 cups sugar
6 cups water
3/4 to 1 cup fresh lime juice
1 (750-ml) bottlegin (optional)
1/3 cup Cointreau or other clear orange liqueur (2 1/2 oz; optional)
2 (1-liter) bottles seltzer water, chilled
16 small lime wedges

Steps:

Bring rhubarb, sugar, and water to a boil in a 5- to 6-quart heavy pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. Remove from heat and cool 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids. (There will be about 8 cups syrup.) Skim off any foam and cool syrup to room temperature. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.
Stir in lime juice (to taste), then gin and Cointreau (if using).
Fill glasses with ice and add rhubarb gin mixture, stopping about 1 inch from rim. Top off with seltzer. Run a wedge of lime around rim of each glass, then squeeze into drink.

Rhubarb Pickles image

Yield makes about 3 cups

Number Of Ingredients 7

1 pound (453g) ripe rhubarb
Generous 1/2 cup (125g) sherry vinegar (see Note)
Generous 1/2 cup (125g) rice vinegar (see Note)
1 cup plus 1 tablespoon (315g) honey
3 tablespoons (45g) grenadine
1 tablespoon (12g) coarse salt
2 star anise

Steps:

Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat. Turn off the heat and let cool for about 5 minutes. Pour over the rhubarb and cover with plastic wrap. Let cool to room temperature. Taste the pickles for texture. If they're too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb again-with the star anise.
Store in the refrigerator in the liquid. Serve cold.